Andouille Sausage and Shrimp Gumbo Soup
This recipe is similar to the one I posted last month. For Jimmy Buffett Day, I shared my version of his sister Lucy Buffett’s Summer Seafood Gumbo. Here, the gumbo is finished with smoky, creole-spiced Andouille Pork Sausage instead of crab, and more shrimp stock for soupier style.
“Gumbo Soup” is a term sometimes used to describe a thinner version of gumbo. It has the same ingredients and flavors as traditional gumbo but with a more broth-like consistency, closer to a soup than a stew. Both ways are excellent, just a little different.
Andouille Sausage and Shrimp Gumbo Soup Recipe
Creole Dry Spice Mix
- 1 T. paprika
- 1 T. dried thyme
- 1 t. fine sea salt
- 1 t. ground black pepper
- 1 t. cayenne pepper
- 1 t. dried oregano
- 1 t. dried basil
- 1 t. garlic powder
- 1 t. onion powder
Mix ingredients together in a small bowl. Cover tightly and set aside.
Make spice mix ahead of preparing the gumbo, as it takes another step out of the long process. This yields a bit more than needed for this recipe.
Gumbo
Day 1
- 3/8 c. avocado oil
- 1/2 c. flour
- 1 large yellow onion, coarse chop
- 4 celery ribs with leaves, coarse chop
- 1 green bell pepper, coarse chop
- 4 c. shrimp stock – heated (recipe here)
- 15 oz. can crushed tomatoes
- 3 T. creole dry spice mix
- 2 bay leaves
- 1 – 2 T. hot sauce
- 2 T. worcestershire sauce
- 8 oz. fresh okra – 1/4″ slices
In a Dutch oven, heat oil over medium-high heat. Gradually add flour, whisking almost continuously for approx. 30 minutes until roux turns a dark mahogany color. Adjust heat as needed so as not to burn the flour.
Add onion and cook for 2 – 3 minutes. Add celery and cook another 2-3 minutes. Then add bell pepper and cook another 2-3 minutes.
Add heated shrimp stock and tomatoes. Stir to combine. Then add creole spices, bay, hot sauce, and Worcestershire. Bring to a boil and cook for 5 minutes.
Add okra and boil for an additional 5 minutes. Then reduce heat to a simmer and cook for 30 minutes. Add a bit more shrimp stock if it gets too thick. Remove from heat.
Let sit for 30 minutes, stir occasionally. Cover the pot and put it in an empty sink. Fill the sink with cold tap water 3/4 up the side of the pot. Add ice to the sink. Remove lid. Cool gumbo completely, stirring occasionally. Refrigerate overnight.
Day 2
- avocado oil
- 8 – 12 oz. andouille sausage, sliced in 1/8″ rounds
- 1 – 2 c. shrimp stock
- 1 bunch scallions – thinly sliced
- 1/4 c. parsley – chopped
- 1 lb. gulf shrimp – raw, peeled, deveined
Brown sausage in a bit of oil.
Slowly bring gumbo to a simmer. Add shrimp stock to get a desired soup-like consistency. Add scallions and parsley. Reserve a bit of scallion and parsley for garnish. Cover and cook for 15 minutes. Remove bay leaves.
Add shrimp and cook for 2 minutes, stirring occasionally. Finally add sausage, stir to combine then cover and remove from heat. Let sit 15 minutes before serving. Taste for seasoning.
Serve over rice. Garnish with scallion and parsley. Serve extra hot sauce on the side.
