Seafood + Andouille Sausage Gumbo
6 Tablespoons butter
12 oz. andouille sausage, sliced into ½” rounds
¼ cup all-purpose flour
1 medium onion, peeled + small dice
2 green bell peppers, small dice
3 stalks celery, small dice
3 cloves garlic, minced
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 Tablespoon paprika
1 Tablespoon salt
3 Tablespoons file powder
2 bay leaves
1 (15oz.) can diced tomatoes
4 cups chicken stock
1/2 pound fresh okra, cut in 1/4-inch pieces
1 pound shrimp, peeled + deveined
4 cups white rice, cooked
Melt butter in a large soup pot or Dutch oven over medium heat. Once butter is melted, add sliced sausage. Cook over medium heat until browned on both sides and fat is rendered. Remove sausage from pot and set aside.
Turn the heat down to medium and add all-purpose flour. Combine and cook, stirring constantly until the fat+flour mixture turns a dark caramel color. About 10-15 minutes.
Add onions, bell peppers, celery, and garlic. Cook until vegetables are soft.
Stir in reserved sausage, herbs, spices, and diced tomatoes. Season with salt and pepper, to taste.
Pour in chicken stock and cook until liquid comes to a boil. Reduce heat and continue to cook for one hour. Occasionally stir gumbo from the bottom to avoid scorching.
After one hour, add okra, shrimp and cook until pink or cooked through.
Serve gumbo over cooked rice (½ cup per serving).