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Shrimp, Okra and Andouille Smoked Sausage Gumbo

Print Recipe
Servings: 8 servings
Course: Appetizer, dinner, Lunch, Main Course
Cuisine: cajun, creole
Ingredients Method

Ingredients
  

  • 1/3 cup pork lard (preferred, or use chicken fat or vegetable oil)
  • 2 1/2 lbs okra, quartered lengthwise and sliced (8 1/2 cups in all
  • 1 1/2 tsp white pepper, in all
  • 1 1/2 tsp ground red pepper (preferably cayenne) in all
  • 1 tsp black pepper
  • 2 cups finely chopped onions
  • 10 cups Basic Seafood Stock (recipe follows) ***If you don't want to make you can purchase, but as always homemade is the best***
  • 2 cups peeled and chopped tomatoes
  • 2 tsp salt
  • 1 tsp minced garlic
  • 3/4 tsp onion powder
  • 1/2 tsp dried thyme leaves
  • 1/4 lb (1 stick) unsalted butter
  • 1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4 inch slices
  • 1 lb peeled medium shrimp
  • 1/2 cup chopped green onions
  • 2 1/4 cups Basic Cooked Rice (In the content of the post)
For the Basic Seafood Stock
  • 1 1/2-2 lbs shrimp heads and shells,or crawfish heads and shells or crab shells.
  • 2 qts cold water
  • 1 medium onion, unpeeled and quartered
  • 1 large garlic clove, unpeeled and quartered
  • 1 rib celery

Method
 

For the Seafood Stock
  1. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using water...the stock just makes these Louisiana dishes.
For the Gumbo
  1. In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well.
    **Remember to not add all the okra because you will add the remaining 2 1/2 cups at the end. Most of the okra you add now will be pretty cooked down, as this is what makes your sauce. The last 2 1/2 cups will remain in it's form.****
  2. Continue cooking until well browned, about 10 minutes, stirring frequently. Stir in the onions; cook for 5 minutes, stirring fairly often and scraping pan bottom as needed. Add 1 cup of the stock; cook 5 minutes, cook 5 minutes, stirring occasionally and scraping pan bottom sell.
  3. Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently. Add another 2 cups stock; cook for 5 minutes, stirring occasionally. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the pan bottom well.
  4. Add the remaining 7 cups stock, stirring well. Bring to a boil, stirring occasionally. Add the andouille and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 /2 cups okra; simmer 10 minutes, Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the survace and serve immediately.
  5. To serve, place a mounded 1/4 cup in the center of each serving bowl if you like, spoon 1 1/2 cups gumbo around the rice. This is a great appetizer also...just decrease the serving by half.