Author: Jinny Sauer Bastianelli
The Carnival season started January 6th in New Orleans and will culminate in Mardi Gras on February 21st. Between now and then, why not celebrate with a steaming pot of gumbo featuring all the fabulous flavors of Cajun and Creole cooking. PS – it’s hot, hearty, and healthy too!
Easy Sausage and Shrimp Gumbo
- 1 cup oil
- 1 cup all-purpose flour
- 1 onion, diced
- 1 green or other bell pepper, diced
- 3 stalks celery, diced
- 1 pound andouille sausage, chopped
- 2 tablespoons Cajun seasoning
- 2 cloves garlic, chopped
- 1 teaspoon freshly ground black pepper
- 6 cups low-sodium chicken stock
- 1 pound peeled and deveined small shrimp
- Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes. This is the roux.
- Stir onion, bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
- Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes. Serve with good bread and butter. Makes 8 servings.
- If you can’t find andouille sausage, let me suggest Old Major’s Toulous or Hot Garlic Sausage. They make andouille as well and should have it closer to Mardi Gras.
- And if you’re not a shrimp lover, you can use chicken instead.
- Authentic gumbo includes okra, but it’s not easy to find in winter in Indiana.
- Check Redwine Family Farm for cajun seasoning if you don’t already have some.