Teresa's Recipes
Spicy Prawn and Andouille Sausage Gumbo
Immerse yourself in the vibrant flavors of New Orleans with this Spicy Prawn and Andouille Sausage Gumbo. This hearty dish features succulent prawns and smoky Andouille sausage, all enveloped in a rich, spiced broth that warms the soul. Gumbo, a beloved staple of Louisiana cuisine, beautifully marries Creole and Cajun influences, making it a dish steeped in history and tradition. Serve it over fluffy rice to soak up the delicious sauce, and let the aromas transport you to the bustling streets of the Big Easy. Perfect for gatherings, this gumbo will surely tantalize your taste buds and leave you craving more.
Ingredients
- 2 tablespoons Vegetable oil
- 12 ounces, sliced Andouille sausage
- 1 large, diced Onion
- 1, diced Green bell pepper
- 2 stalks, diced Celery
- 4 cloves, minced Garlic
- 2 tablespoons Cajun seasoning
- 1/4 cup All-purpose flour
- 4 cups Chicken broth
- 1 (14.5-ounce) can Canned diced tomatoes
- 2 Bay leaves
- 1 tablespoon Worcestershire sauce
- to taste Hot sauce
- 1 pound, peeled and deveined Prawns
- 4 cups, for serving Cooked rice
- 1/4 cup, chopped, for garnish Green onions
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 1000mg
- Sugar: 5g
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
- In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Sprinkle the Cajun seasoning and flour over the vegetables. Stir well to coat and cook for an additional 2 minutes to toast the flour.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Add the canned diced tomatoes, bay leaves, Worcestershire sauce, and hot sauce. Stir well and bring to a simmer.
- Reduce the heat to low and let the gumbo simmer for 30 minutes, stirring occasionally to prevent sticking.
- After 30 minutes, add the prawns and cooked sausage back to the pot. Cook for an additional 5 minutes, or until the prawns are pink and cooked through.
- Remove the bay leaves from the gumbo and discard.
- Serve the gumbo over fluffy cooked rice, garnished with chopped green onions.
Tips
- For a thicker gumbo, let it simmer longer or add a bit more flour when you sprinkle it over the vegetables.
- Feel free to customize by adding other proteins such as chicken or crab, or throw in some okra for an authentic touch.
- Adjust the hot sauce to your taste to control the spice level.