Savory Gumbo
A seafood gumbo with shrimp, andouille sausage, okra, bell pepper, celery and onion. This version has a very light brown roux that adds a wonderful richness to the dish. The okra will thicken the gumbo. Quick, easy and delicious!
Ingredients
- 1 tsp Camper Seasoning Mix
- 4 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 6 Tbsp butter
- 1 cup red bell pepper — finely chopped
- 1 cup yellow onion — finely chopped
- 2 cloves garlic — minced
- 1 cup celery — sliced
- 2 cups fresh okra — sliced
- 6 cups chicken broth
- 1 14.5 ounce can diced tomatoes — with juice
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 pound shrimp — peeled and deveined, tails off
- 2 cups Andouille sausage — sliced
- 1 bunch green onions — sliced; for serving
- 1/2 cup flat-leaf parsley — chopped; for serving
- hot sauce — for serving
- 6 cups cooked long grain white rice — for serving
Cooking Steps
In a large pot or Dutch oven over medium-low heat, melt 2 Tbsp butter and add onions, garlic, celery, bell pepper, salt and pepper.
Sauté for 5 minutes or until vegetables are tender.
Add the sausage and brown for 3 minutes.
Remove the mixture to a plate or bowl.
In the same pot, heat the remaining 4 Tbsp butter over low heat and add the seasoned flour mixture.
Cook for 10 minutes over very low heat to create a light brown roux, stirring constantly.
Slowly add the chicken broth and use a whisk to prevent or remove any lumps if needed.
Add tomatoes with their juices, salt and pepper, okra, and then add the cooked vegetable mixture back to the pot.
Cook the sauce for 30 minutes until tomatoes are broken down and okra is tender.
While the sauce is simmering, cook rice according to package directions.
After the sauce has simmered for 30 minutes, add shrimp and cook about 5 minutes until the shrimp are pink.
In individual bowls, serve gumbo over rice and top with fresh parsley and green onion. Finish with one, two, or three drops of hot sauce if desired.