Andouille and Shrimp Gumbo

It seems to be the case that when the heat is on the cook craves gumbo. Don't ask me why because there's absolutely no Cajun in me... none, zero, zilch, but gumbo is one of my favorite things to make and to eat. I love the care that needs to go into each and every pot and that along with the spices makes it A-1 on my list. 

This particular recipe from an old Bon Appetit really takes the "scary" out of making roux let me tell you. I'm not sure how I really feel about it since I'm a bit of a purist and as I said before I love the time and attention some dishes require, but exactly 6 minutes after the flour hit the oil I had a perfect reddish chocolate colored roux on my hands. That means start to finish you can have this pot of flavorful goodness on the table in less than 45 minutes. Now you can't beat that, can you?

Don't get the idea that I'm claiming this is an "authentic" version of gumbo, but we really enjoyed it. We've had gumbo here before, in fact the May, 2009 version doesn't have tomatoes in it and takes a little more time to put together but any gumbo's amazing in my opinion. I mean regardless of the version you choose to make, it's hard to go wrong with good smoked Andouille sausage and shrimp. If you're not a shrimp eater, substitute chicken and cook it a little longer. Oh by the way I nixed the okra that the recipe called for and just added more bell peppers instead. Okra's one of those things my Canadian tastebuds have a low tolerance for.

Here's my adaptation Download Andouille and Shrimp Sausage Gumbo which gives you 4 bowls of rich wonderful comfort food, and you know what? It's true what they say about spicy food cooling you off - it did along with the fan on full bore AND the AC set at a cool 76 AND a tall glass of ice water.

Other dishes you may enjoy

 
     Seafood Gumbo        Spicy Shrimp & Sausage        Red Beans & Rice

Comments

[tasteofbeirut]

I love gumbo, however I am usually happiest when someone else takes on the task of making it! you are tempting me here by assuring me that the entire project can be done in 45 minutes! Love that photo, as I am al of a sudden craving gumbo!

[June]

I encourage you to give this one a try. You could have knocked me over with a feather when the roux was ready so quickly - usually I just pour a glass of wine and prepare to spend a good half hour stirring it, but this one was amazing. The end result is delicious too.

[pam]

I have to remember to serve my rice all pretty like that!

[June]

I bought a half cup scoop to make "even" looking whoopie pies and it seems I'm using the darn thing for everything. It helps with the portion control too. We need that around here. LOL

[Mags]

I made a dark roux for gumbo (sans shrimp of course) one time just to see if I had the patience to stand there and baby it for the length of time it takes. It really did turn out to be the key to the whole dish's flavor. Looks delicious as always JuneyB

[June]

Thanks Mags - it really is key isn't it. I'd like to make this one again, AND the "Seafood Gumbo" which uses the standard method for making roux (low and slow) and taste test them side by each to see if there's a difference. Last night's quick effort tasted mighty darn good.

[Nanan]

I love it when people cook the food of love of my people!!!! Cooking a dark roux fast is an important thing to learn how to do! - I still like to do it the slow way - gives me time to think about life and love and my Moma! I really don't think there is much of a flavor difference - unless you burn the darn thing hehehe. This dish looks absoutely beautiful! And I do not blame you for leaving out the okra - it is a matter of taste and personal preference. Every cook makes her own version of gumbo!

[June]

Lea - I thought of you the whole time I was making it and wondered what method you used. While it was easy and quicker, I'm with ya' on the low and slow - it's like making risotto....kinda' like taking a nap. Ha. Best of all, you've saved me the trouble of making both kinds to do a taste comparison. I trust your judgment. Thanks for your comments and your compliments - means the world to me!

[gumbo recipe]

Andouille and Shrimp Gumbo is a great meal! The pics looks so yummy and delicious, that I am getting hungry while I am writing this comment!

[June]

Thank you John. It's one of our most favorite things.