Showing posts from February 20, 2009

Cajun Shrimp and Sausage Gumbo

Cajun Shrimp and Sausage Gumbo

Makes 4 Meal Portions

Roux: A mixture of equal parts of flour and oil cooked over low heat to desired richness (darkness). The darker the Roux the richer the flavor. A Roux is used as a thickening agent in Cajun and creole dishes.


½ cup extra virgin olive oil

½ cup all-purpose flour

1 cup onion, minced

1 cup green bell pepper, minced

1 cup celery, minced

6 cups fish stock or chicken stock

2 bay leaves

1 pound shrimp, peeled, deveined and cut into ½ inch pieces. (if you buy them head on, you can use the heads and shells for your fish stock)

½ pound of Andouille sausage cut into ½ inch pieces. (if you can't find andouille, kielbasa is a good substitute)

½ pound of okra cut into ½ inch pieces

½ tsp salt

½ tsp cayenne pepper

4 cups cooked rice

4 jumbo prawns


In 4 qt. stock pot heat oil over med-high heat. Reduce heat to low and whisk in flour. Cook over low heat for 15-30 mins. until roux is reddish brown stirring frequently to prevent the roux f…