Spicy Andouille Gumbo with Bacon Wrapped Shrimp

By RoketJSquerl

This is the kind of recipe that’s awesome right away, but even better the next day after the flavors have had a chance to meld. Make it at the beginning of the week and have the leftovers for lunch!

The trick to a good gumbo is in the roux. Roux can be intimidating – they call it Cajun napalm!- but it isn’t hard at all if you pay attention to what you’re doing. The key is to cook it slowly, making sure you stir constantly to prevent burning. If you start to see any black specks, you’ve burned it and should toss it and start over. If you stir constantly you shouldn’t have a problem though. At first, it might seem that your roux will ever darken. Once it does though it starts changing colors pretty quickly. Once it gets nice and dark – a milk chocolate color as seen above – remove it from the burner but continue to stir! The heat from the pot will continue to cook it for a few minutes. Once it cools a bit you can set it to the side until you’re ready to add it to the gumbo. If any oil rises to the top, you can pour it off before adding it.

Ingredients

• 1/2 Cup Flour
• 1/2 Cup Vegetable Oil
• 3 Slices Center Cut Bacon, divided
• 2 Chicken Andouille Sausage Links
• 1 Stalk Celery, chopped
• 1/2 Red Bell Pepper, chopped
• 1 Jalapeno, chopped
• 2 Scallions, chopped
• 2 Cloves Garlic, minced
• 6 Cups Fat Free Chicken Broth
• 1 Tb Cajun Seasoning
• 1 Tb Cayenne Pepper
• 2 Tsp Fresh Basil, chopped
• 1 Tsp Thyme, chopped
• 2 Tsp Fresh Black Pepper
• 1/2 Tsp Kosher Salt
• 2 Bay Leaves
• 1 Roma Tomato, chopped
• 1 Can Okra With Tomatoes, drained
• 1/2 Lb Shrimp- 10 Set Aside and the Rest Chopped
• 2 Cups Cooked White Rice, for serving

Details

Servings 10
Adapted from healthy-delicious.com

Preparation

Step 1

Begin by making roux: In a deep sided saucepan, combine oil and flout over medium heat. Cook, stirring constantly, until the mixture reduces and becomes a dark brown (almost a milk chocolate color). This will take about 20 minutes. Remove from heat and continue stirring for a few minutes to prevent burning. Set aside.

Set a large stock pot over medium-high heat. Cut one slice of bacon into 1/2" pieces and cook until crisp. Add sausage and brown. Add celery,red pepper, jalapeno, scallions, and garlic. Cook until soft. Add next 8 ingredients (through bay leaves). Bring to a boil. Reduce to a simmer and add roux. Continue to simmer for about 10 minutes. Add tomato, okra, and chopped shrimp and cook another 10 minutes or until okra is soft and shrimp is cooked through.

Meanwhile, divide remaining bacon into 10 pieces. Wrap around shrimp and place on a skewer. Grill over medium heat for about 10 minutes or until shrimp is cooked and bacon is crisp.

To serve, mound rice in a bowl. Spoon gumbo around rice. Top with a bacon wrapped shrimp.

Serves 10.