Gumbo!

Shrimp and Sausage Okra Gumbo

I absolutely love okra!  Something about the taste, texture, and appearance.  In fact I’ve got some starter plants growing right now.  So I decided to venture down the road of gumbo.  I checked a few websites to learn a bit about the traditional cooking method and decided to wing it.  I had no desire to stand in the kitchen for twenty minutes making a roux and figured I could just as easily make a tastee gumbo without it.  This meal was for 4 and all parties involved were thoroughly satisfied with the end result.  Go me : )

Sausage, Filé, Garlic, Okra, Fire Roasted Tomatoes, Onion, Carrot, Creole Seasoning, Celery (Shrimp, S&P, Better than Chicken Bouillon not pictured)

Onion & Garlic sautéed: Carrot, Celery, Tomato, Sausage, & Creole Seasoning added

Cooking away..

Okra cooking separately with a bit of Water and some Creole Seasoning

Shrimp added and cooked with Okra

Shrimp & Okra added to Tomato-Sausage mixture

Rice cooked with Achiote, Sautéed Onion & Garlic mixed in

Time to eat!

My Gumbo :)

Sausage, Shrimp, & Okra Gumbo

  • Applegate Fire Roasted Red Pepper Sausage, 2 links sliced into half moons
  • 1 lb Shrimp, peeled/deveined/detailed
  • Frozen Okra, 2 cups
  • Creole Seasoning
  • Carrot, chopped
  • Celery, chopped small
  • Garlic, minced
  • Onion, half mooned
  • Can Fire Roasted Petite Diced Tomatoes, Adobo Seasoned
  • Filé (optional)
  • S&P
  • Chicken Base Better Than Bullion
  • Rice, 1 1/2 c uncooked
  • Achiote
  1. In a large saucepan heat up some olive oil and add the onion and garlic.  Cook until softened.  Remove 1/3-1/2 of onions and garlic, set aside (for rice).
  2. Cook rice according to directions.  Add a bit of achiote to the pot to flavor the rice while cooking.  (If you don’t have achiote use some smoked paprika).
  3. Add the carrot, celery, sausage, can of tomatoes, and some of the creole seasoning.  I didn’t measure the seasoning just added a few shakes.  Mix well and cook on a low simmer allowing tomatoes to break down a bit.
  4. Warm a small skillet and add the okra, some water ~1/4 c, and a few shakes of the creole seasoning.  Allow okra to defrost and then add the shrimp.  Cook until shrimp are just cooked through.
  5. Add okra and shrimp to tomato-sausage mixture.  Mix well and add some s&p and 1t of the chicken base.  If needed add a bit of water ~1/4 cup.  Allow gumbo to simmer for another 5 minutes.
  6. Fluff cooked rice and stir in the onions and garlic previously set aside.
  7. Lastly turn off heat and add a few sprinkles of filé.  Mix well.
  8. Serve gumbo over rice.
This dish was awesome.  Full of spice and flavor.

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