Shrimp and Egg Gumbo with Andouille Sausage Recipe
Delve into the heart of Creole cuisine with this Shrimp and Egg Gumbo recipe. Combining the rich flavors of andouille sausage with tender shrimp and eggs, this gumbo is a comforting staple of Southern cooking.
Equipment
- 1 Large pot or Dutch oven For simmering the gumbo
Ingredients
- 1 lb shrimp Peeled and deveined
- 1 lb andouille sausage Sliced into rounds
- 6 eggs Hard-boiled and sliced
- 1 cup onion Chopped
- 1 cup bell pepper Chopped
- 3 cloves garlic Minced
- 3/4 cup flour For making roux
- 3/4 cup butter Unsalted
- 6 cups chicken stock
- 2 tsp Cajun seasoning
- to taste salt and pepper
Instructions
- Melt butter in a large pot over medium heat, then add flour. Cook, stirring constantly, to create a dark brown roux; this should take about 15 to 20 minutes.
- To the roux, add onions, bell pepper, and garlic, cooking until vegetables are softened.
- Gradually stir in chicken stock, then bring the mixture to a simmer.
- Add andouille sausage and Cajun seasoning. Simmer for 30 minutes.
- Add shrimp and cook until they are pink and cooked through, about 5-7 minutes.
- Add slices of hard-boiled eggs towards the end, just heating them.
- Taste and adjust seasoning with salt and pepper.
- Serve the gumbo hot with rice.
Notes
Gumbo can be refrigerated and tastes even better the next day as the flavors meld together.
Nutrition
Serving: 1gCalories: 510kcalCarbohydrates: 20gProtein: 35gFat: 32gSaturated Fat: 15gCholesterol: 350mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 50000IUVitamin C: 19.8mgCalcium: 1200mgIron: 0.7mg
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