30-Minute Shrimp and Sausage Gumbo with Okra

Name: 30-Minute Shrimp and Sausage Gumbo with Okra
Yield: Serves 4 to 6
Cuisine: American, Creole & Cajun
Ingredients: 3 tablespoons plus 2 teaspoons, vegetable oil; 6 tablespoons, unbleached all-purpose flour; 2 (8-ounce) bottles, clam juice; 1 cup, water; 1/2 pound, andouille sausage, cut into 1/2-inch pieces; 1 , onion, minced; 1 , red bell pepper, cored and chopped fine; 1 , celery rib, chopped fine; 1 (10-ounce) package, frozen okra, thawed; 2 teaspoons, Creole spice mixture, such as Zatarain's or Emeril's; 1 teaspoon, minced fresh thyme leaves, or 1/4 teaspoon dried; , Salt and ground black pepper; 4 , garlic cloves, minced; 1 pound, extra-large shrimp (21/25), peeled and deveined; 3 , scallions, sliced thin

4 comments

One of the trademark dishes of Cajun cooking, gumbo is a thick, hearty stew prepared with a host of different meats, vegetables, and its defining ingredient, dark-cooked roux, a slow-cooked mix of fat and flour that tastes nutty and sweet. Can a successful version be whipped up within just 30 minutes?

SERVES4 to 6

WHY THIS RECIPE WORKS

The heart and soul of any gumbo recipe is the dark roux, a long-cooked combination of oil and flour, which typically takes at least 15 minutes of moderate heat and steady stirring. Since that was half of the time we were willing to commit t...

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