Y’all, let me tell you about a dish that’s gonna make your taste buds dance like they’re at a Mardi Gras parade! As a Southern girl who’s spent countless hours in my mama’s kitchen, I’m thrilled to share my absolute favorite Louisiana Shrimp and Andouille Sausage Gumbo recipe that’ll have your family begging for seconds.
Listen, honey – this isn’t your basic weeknight dinner. This is the kind of meal that’ll make your neighbors “accidentally” stop by when they smell what’s cooking! 🍲
Here’s what you’ll need (trust me on these ingredients):
– 1 cup vegetable oil
– 1 cup all-purpose flour
– 2 large onions, diced
– 2 bell peppers, diced
– 4 celery stalks, chopped
– 6 garlic cloves, minced
– 1 pound andouille sausage, sliced
– 2 pounds fresh Gulf shrimp, peeled
– 8 cups seafood stock
– 2 bay leaves
– Cajun seasoning (y’all know I like it spicy!)
– File powder
– Green onions for garnish
Now, let’s get cooking! First things first – we’re making a roux, and honey, this is where patience is key. Don’t you dare try to rush this part!
Mix your oil and flour in a heavy-bottomed pot over medium heat. Keep stirring… and stirring… and stirring some more until it’s the color of dark chocolate (about 20-25 minutes). If you burn it, start over – no shortcuts here!
(PS: Want more mouthwatering Southern recipes like this? Make sure to follow me on Newsbreak for daily doses of deliciousness! 😉)
Add your holy trinity (onions, bell peppers, and celery) to the roux and cook until softened. Throw in that garlic and let it work its magic for another minute. Add your sliced andouille and let it get friendly with those vegetables.
Pour in your seafood stock slowly – it’ll steam like crazy, but don’t let that scare you! Add your bay leaves and Cajun seasoning (I won’t judge if you need to adjust the heat level, but remember: this ain’t supposed to be bland!).
Let it simmer for about an hour, stirring occasionally. The longer it cooks, the better it gets – just like fine wine and George Clooney, if you know what I mean! 😏
Add your shrimp during the last 5 minutes of cooking. Once they’re pink and curled up, you’re almost there! Stir in some file powder off the heat, and serve over hot rice with a sprinkle of green onions.
Y’all, this gumbo is serious business. It’s the kind of dish that’ll make your mother-in-law finally admit you can cook (not that we need her approval, right?).
If you loved this recipe as much as I do, don’t forget to drop a comment below and share your gumbo success stories! And remember to follow me on Newsbreak for more Southern classics with a modern twist. I’ve got so many more family secrets to share, and trust me, sugar – you don’t want to miss out! 💋
Now, if you’ll excuse me, I’ve got a bowl of gumbo calling my name. Until next time, keep stirring and stay sassy! 🥘✨
