Shrimp and Andouille Gumbo

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If a person wants to start simple do what is simple, shrimp and andouille together.
Quick
Simple
Basic Ingredients
WOW

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This gumbo recipe is fantastic. Just add 3/4 cup more flour on the roux and 2 cups of water on the stock. Easy to make, takes a bit of time and patience but it worth it!

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I didn't try any, but Josh liked it.

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Let me start by admitting that I made Gumbo when my stomach was pleading for Jambalaya.

Nevertheless, the gumbo didn't include as much of a tomato base as I would like. It was immensely flavorful though and we ate this to the last drop.

The high point was actually the roux which I can see using for a variety of different recipes including stuffing for cornish hens or chicken. It would also be great with grilled seafood or fried crab as a sort of side dish to guide along the experience of either BBQ, grilled, or baked seafood.

It was good and although we probably wouldn't make this again we will use the high points of this recipe for many meals to come.

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I've made this gumbo twice and my large family loves it. The first time I made it - it took me several hours. The second time I had it down to one hour. Well worth the time to prepare this for my family. We LOVE it.

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it took a bit of preparation, however, the rouix was not too hard. This makes a meal for like four adults it is not good for left overs.

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Even my family who is from New Orleans said this is as good as Commanders'...which is the best restaurant in N.O. I add crabmeat and okra.. Sometimes I use chicken stock instead of shrimp stock and its just as good.

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After spending many years at NBC in New Orleans, this dish brings back all the best of the food that the big easy is noted for.

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excellent recipe. a little time consuming but worth while. if your supermarket doesn't carry andouille sausage, chorizo will do.

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My husband really loved this dish. It was not as thick as I expected, maybe I had too much stock. But, the flavor was really good.