Name: Shrimp, Okra, Andouille & Tomato Rouxless Gumbo
Yield: 5
Ingredients: 1 lb frozen, cut okra; 2 tbsp canola oil; ½ lb andouille or other smoked sausage, sliced into 1/4 - inch rounds; 1 cup finely chopped onions; ½ cup finely chopped green bell peppers; ½ cup finely chopped celery; 1 tbsp minced garlic; 2 ¼ tsp salt; ¼ tsp cayenne pe pper; 2 bay leaves; 2 cups peeled, seeded, and finely chopped fresh tomatoes, or 2 cups finely chopped canned whole tomatoes; 1 tsp fresh thyme; 6 cups Shrimp Stock OR water; 1 ½ lbs medium shrimp, peeled and deveined; 2 tsp Creole seasoning; Finely chopped fresh parsley and thinly sliced tender green onion tops, for garnish; 2 tbsp Gumbo filé; White rice, for serving

Learn how to make this quick and easy recipe for Shrimp, Okra, Andouille & Tomato Rouxless Gumbo from Downright Delicious With Yo-Yo Episode 105.

Yields5 Servings

1 lb frozen, cut okra

2 tbsp canola oil

½ lb andouille or other smoked sausage, sliced into 1/4 - inch rounds

1 cup finely chopped onions

½ cup finely chopped green bell peppers

½ cup finely chopped celery

1 tbsp minced garlic

2 ¼ tsp salt

¼ tsp cayenne pe pper

2 bay leaves

2 cups peeled, seeded, and finely chopped fresh tomatoes, or 2 cups finely chopped canned whole tomatoes

1 tsp fresh thyme

6 cups Shrimp Stock OR water

1 ½ lbs medium shrimp, peeled and deveined

2 tsp Creole seasoning

Finely chopped fresh parsley and thinly sliced tender green onion tops, for garnish

2 tbsp Gumbo filé

White rice, for serving

Allow the okra to fully thaw and place on a paper towel lined rack over a sheet pan and
dry out, uncovered in the refrigerator for at least 8 hours and up to 24 hours.

Heat the oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, to render out the fat
and brown the sausage, about 5 minutes. Add the okra and cook, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears and the okra has started to char a bit.

Add the onions, bell peppers, celery, and garlic and cook, stirring often, for about 8-10 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.

Add the tomatoes to the pan and season with the salt, cayenne, bay leaves and thyme. Cook, until the tomatoes release most of their liquid and have started to cook, about 4-5 minutes. Next, season the shrimp with the Creole seasoning and set aside.

Add the Shrimp Stock to the pan and continue to stir until stock comes to a boil, next reduce the heat to medium and simmer, uncovered, for 15 minutes. Add the shrimp and cook, stirring occasionally, for 20 minutes.

Remove the bay leaves, add the gumbo file mix well and serve in shallow bowls with white rice served over top, garnish with the parsley and green onion.

CategoryEntrees, Downright Delicious With Yo-Yo

Ingredients