It’s been a while…
So fast forward a few years down the road, meet Ryan, my love. He’s taught me so many things and brought me inspiration from the South. And one of those things he loves, with so much soul and depth…is a true southern, spicy gumbo.
I’m so used to cooking from the soul from my Italian roots… so this wasn’t too much of a stretch. But after a trip to meet his family in the heart of the South, I fell in love with Southern cooking which replicated their open love. There is something about the depth of flavor and spice. The unique, regional ingredients. Here’s our heartwarming recipe, shrimp and andouille gumbo. And just a fair warning–the intoxicating smell will just crawl through your house.
- 1 pound of shrimp, peeled and deveined
- 6 cloves of garlic, minced
- 4 tbsp good EVOO
- 4 tbsp flour
- 1 1/2 cups of diced onion
- 1 cup diced green bell pepper
- 1/2 cup diced celery
- 1 tbsp. tomato paste
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 cup diced tomato
- 3 links of smoked andouille sausage, cut in 1 inch slices
- 6 cups shrimp or seafood broth
- 2 cups chopped okra, about 1/2 inch pieces
- 1/2 cup of fresh parsley chopped for garnish
- Salt and pepper to taste
- White rice, to serve with
First, heat a heavy bottom pot over low heat. Add the oil and flour, and stir constantly for about 45 minutes, until you develop a low and slow deep chocolate color. This is the true secret to a perfect gumbo.
In a separate pan, preferably a cast iron, heat a few tablespoons of olive oil. Then place the slices andouille sausage in the pan and brown on each side until just caramelized, about 4 minutes each side. Remove from the pan into a bowl and set aside. In the hot pan, add the shrimp tails sautéing for five minutes. Remove the tails and discard. Add a few tablespoons of the seafood stock and set off the heat in the cast iron to reserve that flavor.
Meanwhile, add in the bell pepper, onion, celery, and garlic to the oil and flour roux mixture. Stir and cook until it begins to brown, about 8 minutes. Then add in the tomato paste, paprika, and cayenne. Cook for another two minutes. Then add in the dice tomato, seafood broth, and andouille sausage pieces. Season well with salt and pepper. Add the seafood stock deglaze you made from the cast iron, stir well to combine.
Bring it to a simmer and cook until it thickens, for about an hour and a half.
Then add in the chopped okra and shrimp stirring well to combine. Allow to simmer until the flavors meld, about 15 more minutes.
Serve around a bed of white rice seasoned with salt and pepper and garnish with fresh parsley. The perfect accompaniment to a cold beer or crisp glass of rosé .