Farmers Market Gumbo with Shrimp & Andouille Sausage

By Micki Brown

Serves 6

 

Category
Yields1 Serving
 2 lbs fresh okra, ends trimmed, ¼ inch sliced
 1 large yellow onion, chopped
 5 stalks celery, chopped
 3 large heirloom tomatoes, peeled, seeded, chopped
 ¼ cup oil (I used coconut)
 6 cups chicken or vegetable broth
 1 ½ tsp sea salt
 ½ tsp cayenne pepper
 6 bay leaves
 1 tsp dried thyme
 ½ tsp black pepper
 1 tbsp dried parsley
 1 lb shrimp, peeled, deveined
 1 lb andouille sausage (nitrite free)
 4 green onions
 Brown rice, cooked
 Louisiana-style hot sauce
1

Heat oil in a large pot over medium-high heat

2

Add okra and cook about 15 minutes, stirring constantly, until almost all of the slime is gone.

3

Add the onion, celery, and tomatoes and continue cooking, stirring frequently, about 20 minutes or until vegetables become tender and all slime is gone.

4

Add the broth, herbs and spices, and andouille sausage, bring to a boil, then turn heat down and simmer, uncovered, for about an hour.

5

Add the shrimp and cook just until they are cooked through and turn pink.

6

Serve with brown rice, top with green onions, and Louisiana-style hot sauce. Enjoy!

Note: Smoked sausage may be used instead of andouille sausage, or double up on the shrimp and leave the sausage out completely.

Ingredients

 2 lbs fresh okra, ends trimmed, ¼ inch sliced
 1 large yellow onion, chopped
 5 stalks celery, chopped
 3 large heirloom tomatoes, peeled, seeded, chopped
 ¼ cup oil (I used coconut)
 6 cups chicken or vegetable broth
 1 ½ tsp sea salt
 ½ tsp cayenne pepper
 6 bay leaves
 1 tsp dried thyme
 ½ tsp black pepper
 1 tbsp dried parsley
 1 lb shrimp, peeled, deveined
 1 lb andouille sausage (nitrite free)
 4 green onions
 Brown rice, cooked
 Louisiana-style hot sauce

Directions

1

Heat oil in a large pot over medium-high heat

2

Add okra and cook about 15 minutes, stirring constantly, until almost all of the slime is gone.

3

Add the onion, celery, and tomatoes and continue cooking, stirring frequently, about 20 minutes or until vegetables become tender and all slime is gone.

4

Add the broth, herbs and spices, and andouille sausage, bring to a boil, then turn heat down and simmer, uncovered, for about an hour.

5

Add the shrimp and cook just until they are cooked through and turn pink.

6

Serve with brown rice, top with green onions, and Louisiana-style hot sauce. Enjoy!

Note: Smoked sausage may be used instead of andouille sausage, or double up on the shrimp and leave the sausage out completely.

Farmers Market Gumbo with Shrimp & Andouille Sausage
IngredientsDirections