Classic Shrimp & Andouille Gumbo (Print Version)

# Ingredients:

→ Base

01 - 1 teaspoon olive oil
02 - 12 ounces andouille sausage, sliced into 1/4 inch slices
03 - 1/2 cup peanut oil or vegetable oil
04 - 1/2 cup flour

→ Vegetables

05 - 1 medium bell pepper, chopped
06 - 1 medium onion, chopped
07 - 1 medium celery stalk, chopped
08 - 3 cloves garlic, chopped
09 - 1/2 pound fresh okra, sliced

→ Seasonings & Liquids

10 - 2 tablespoons Cajun seasoning, or to taste
11 - Salt and pepper to taste
12 - 6 cups seafood stock (or chicken/vegetable stock)
13 - 4 tablespoons chopped parsley, plus more for serving
14 - 1 tablespoon filé powder, optional

→ Protein & Serving

15 - 1 pound shrimp, peeled and deveined
16 - Cooked white rice (optional)
17 - Hot sauce on the side

# Instructions:

01 - Cook andouille in olive oil until browned. Set aside.
02 - Cook oil and flour 20-30 minutes, stirring constantly, until light chocolate colored.
03 - Add vegetables to roux, cook 5 minutes covered. Add andouille and seasonings.
04 - Add stock, bring to boil, then simmer 1 hour to thicken.
05 - Add okra and parsley, cook 15 minutes. Add shrimp, cook 6-7 minutes. Stir in filé powder if using.

# Notes:

01 - Can adjust roux color to preference
02 - Filé powder is optional thickener
03 - Can simmer longer for more thickness

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