Shrimp, Okra, Andouille & Tomato Rouxless Gumbo - 'Downright Delicious with Yo-Yo'
Shrimp, Okra, Andouille & Tomato Rouxless Gumbo
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Cooking tools:
- Pot
- Stove
- Refrigerator
- Paper towel
- Cooling rack
- Baking sheet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Saucepan
- Mixing bowl
- Ladle
- Colander
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
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