No this isn’t my New York spin on gumbo, I’m just from New York and make a damn good gumbo. This is my way of going back to a city i love I.E New Orleans without leaving my house. Also this recipe is good for people that have gluten allergies as its gluten free. I guess that my New York City spin.
Today we are rocking with Shrimp and Andouille sausage in my gumbo.
You can cook it over a low flame on your stove top or in your slow cooker. I used my slow cooker because I have a small kitchen and its so much easier for me.
You need the following ingredients
1 lb of Raw Shrimp (Cleaned with tails removed)
2 Links of Andouille Sausage (Or spicy smoked sausage)
10-16oz of Okra (You can use Frozen Okra, also this is what helps thicken your Gumbo)
6 cups of reduced sodium Chicken Broth
2 cans of Diced tomatoes
1 small-medium chopped White Onion
1 Green bell pepper (De-seeded and chopped)
2 celery stalks (Cleaned and chopped)
2 bay leaves
Dashes of the following spices
Old Bay Seasoning
Cajun Seasoning (You can do without it but why don’t you have Cajun Seasoning in your kitchen?)
Salt and Pepper to taste
Add all of your ingredients into your slow cooker and you can cook on high for 3-4 hours or 6-8 hours on low.
Check out that beautiful color. The aromas of the Bayou will fill your home.
When you have about 40 minutes left start making some rice as this dish is best served over rice.