Shrimp and Andouille Gumbo

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Made this for Mardi Gras dinner. Absolutely amazing for a first time gumbo. Used butter instead of oil for the roux but other than that this recipe offers a lot of technique tips that create a successful venture. Will definitely make this a Fat Tuesday tradition for years to come.

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Made for Superbowl and had great reviews. Thought it might be too much oil but I didn't think it was oily/greasy at all. Spice was just right. Will make again.

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Amazing gumbo! The roux can be tricky and you have to keep whisking until it turns a rich chocolate brown. It works best in a cast iron skillet. It takes time and patience - definitely not a quick to make dinner. You can make it as far as adding the sausage and set aside or refrigerate until you are ready to eat. Make the rice then heat up the gumbo, add the shrimp and serve! Love it!

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Damn good!!! My friend can't keep raving about it. The homemade stock makes a big difference. I add chopped precooked chicken(breast or thigh, keilbasa plus andouille, and okra. Very tasty. Been using this recipe for about 4 years now. Add the fresh shrimp at the last minute so not to over cook.

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Not a fan! The recipe calls for too much oil. I followed the directions step by step today. When I got to the part of the 3/4 cup oil and 3/4 cup flour to make the roux, I thought it sounded like alot of oil. But, based on the other reviews, I went ahead with it. But oh my goodness. All I got was a greasy soup. There was enough heat but it was so oily. I would not recommend this recipe unless the oil was reduced. Maybe it's a type-o online and noone caught it. But beware!!! Very expensive and time consuming and was thoroughly dissapointed.

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This was my first time making a gumbo and I think this was a perfect recipe! I've never made something so aromatic as it was cooking! Certainly there's a lot of work involved, but anyone who knows about how to make gumbo realizes it takes some patience and time. And it had the perfect about of spiciness as well. The shrimp stock actually only gave me four cups of usable stock (even with 3lbs of shrimp, so I added in some store-bought seafood stock to fill in the gap. Otherwise I followed the recipe to a T and it tasted extremely authentic to New Orleans gumbo. (Even without using okra or file powder! It included easy to find ingredients considering I live in New England. I'll definitely be making this again!

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This is a favorite of mine. I go back to it time and time again.

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My 12 year old son and I made this together. He chopped all the veggies and we had lots of fun. Easy to make and good to eat on a cold day. We substituted the shrimp stock for chicken broth and it was fine.Great flavors! If you have kids, let them help. I have found with my son he is more willing to eat what he has helped make.

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This is a great recipe for feeding a crowd! Well worth the effort for the succulent flavor! I also used chorizo sausage (I live up north! for a superb flavor to the gumbo!

The roux was a first-time experience for me and it was tricky...you can't leave the pan for a second! I also melted my plastic whisk so be sure you can either use a steel one in your pan or get a silcone whisk that can withstand the heat should you need something for your non-stick cookware.

Enjoy!

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Didn't have andouille so I used Kielbasa. Also added some sliced okra. Otherwise went exactly by the recipe and it was excellent.