Fresh Gulf shrimp, spicy andouille sausage, and a rich, savory broth — this crockpot gumbo is everything a Gulf Coast RV dinner should be. Given that we're right here in Corpus Christi at Colonia del Rey RV Park, picking up fresh shrimp at a local seafood market before making this recipe is absolutely the move. Set it in the morning, let it cook all day, and come home from the beach to a pot of something spectacular.
Shrimp and Andouille Gumbo
Yield: 6 servings
Ingredients
1 lb uncooked shrimp, peeled and deveined, tails off
1 lb andouille sausage, sliced into rounds
4 cups chicken broth
16 oz okra, frozen and sliced
¼ cup canola oil
4 celery ribs, chopped
1 medium Spanish onion, chopped
2 green bell peppers, chopped
1 small can diced tomatoes
4 garlic cloves, minced
1 tbsp gumbo filé powder
1 tbsp salt
2 tsp black pepper
1 tsp cayenne pepper
4 cups cooked rice, for serving
Equipment
Sauté pan
Crockpot
Spoon
Method
Heat up your sauté pan. Add your oil and heat up. Then add your onion and cook until browning on the edges. Add the green peppers and celery and cook until soft, about 6 minutes. Add the garlic and stir, cook for 1 minute until fragrant. Dump into the crockpot.
Now add the chicken broth, sausage, shrimp, okra, tomatoes and seasonings. Stir to combine and cook on low heat for 6–8 hours or on high for 4–6 hours. Serve over rice.