Rita’s Shrimp & Andouille Gumbo

For the roux I need equal parts flour to oil so I used (look Jane, no butter!):

  • 4 oz vegetable oil
  • 4 oz all-purpose flower

For the rest of it:

  • 32 oz seafood stock
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tomato, seeded and chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon thyme
  • 1 tablespoon Zattarains gumbo filé powder
  • 2 bay leaves
  • 20 medium shrimp, peeled, deveined
  • 2 links Aidells Cajun Style Andouille sausage, cut into small pieces (this sausage is already fully cooked)
  • 1 link Cyclone sausage, casing removed and cooked

I made a trip to a favorite local butcher (hello Brink’s!) and had some items from other meals leftover. I had 2 pieces of thick cut bacon left over after consuming the other 14 pounds of it at breakfast so I minced it up and added it to this. 🙂 The Cyclone sausage was also a leftover from another meal. Did I mention how much I like Brink’s Meat Market?

Using Alton Brown’s method of making roux…..which I think I love because it’s so easy. And seriously, if it’s good enough for Alton it is definitely good enough for me.

Preheat the oven 325 degrees F.

I was able to use my cute little cast iron skillet! Add the oil and flour to the skillet.


Whisk the flour and oil together until combined well.


Bake for 1 1/2 hours, whisking every half hour or so throughout the cooking process. Here it is after an hour and a half. Such a pretty color. It seriously is all in the roux.


Turn the Ninja to STOVETOP HIGH and fully cook the Cyclone sausage. Remove from pan and set aside.

Remove the roux from the oven and pour it into the Ninja 3-in-1 using a rubber spatula to get all the goodness out of the cast iron skillet.

Set the Ninja to STOVETOP MEDIUM.

Slowly add the garlic, onions and celery and cook. Stir constantly for 7-9 minutes or until the onions begin to turn translucent.

Gradually add the seafood stock while whisking continually.

Add the tomatoes, black pepper, thyme, cayenne pepper, filet powder, and bay leaves and stir to combine.

Add the sausage and bacon.

Decrease the heat to STOVETOP LOW, cover and cook for 45 minutes, stirring occasionally.


Turn off the heat, add the shrimp and stir to combine.

Cover and allow to sit for 10 minutes prior to serving. Remove the bay leaves.

Serve over rice.


Tags: , , ,

Categories: Stews

3 Comments on “Rita’s Shrimp & Andouille Gumbo”

  1. Jane Kalin
    Monday, October 13, 2014 at 6:08 am #

    A veritable multitude of yummy flavors, Mrs. Bean! B-e-a-u-t-i-f-u-l!!
    The very first words of the very first sentence had me all in. And then,.. lol,.. you spoke to me! HAAAAA.
    Oh, flour and OIL to make a roux.. Life changing.

    This is wonderful and I am stoked. Why, I even have.. Medium.

    • Monday, October 13, 2014 at 9:51 am #

      Thank you!

      That Alton Brown is genius! He should have a cooking show…

      • Jane Kalin
        Monday, October 13, 2014 at 10:04 am #

        Yeah, lol, he should. So should this Rita person, whoever she is.

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