Shrimp Gumbo with Okra

Ingredients and Weight:

• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/4 cup chopped garlic
• 1 pound andouille sausage, sliced
• 1 pound frozen okra, thawed
• 1 cup long grain rice
• 1 quart low sodium chicken broth
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined

Preparation Time:

15 minutes

Cooking Time:

60 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, sauté the onion, green bell pepper, celery, and garlic in olive oil until softened.
2. Add the andouille sausage and cook until browned.
3. Stir in the okra, rice, chicken broth, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
5. Add the shrimp and cook for an additional 10-15 minutes, or until the shrimp are pink and curled.
6. Serve over steamed rice or your favorite bread.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Protein: 25g
• Carbohydrates: 30g

Dish Characteristics:

• Thick, flavorful, and hearty
• Combination of spicy andouille sausage, tender shrimp, and earthy okra
• Perfect for a cold day or special occasion
• Easily adaptable to different dietary restrictions (e.g., gluten-free, low-sodium)

User Comments:

• "This gumbo was absolutely delicious! The flavors were well-balanced and the shrimp were perfectly cooked."
• "I loved the combination of okra and shrimp. It added a unique texture and flavor to the dish."
• "I made this for a party and it was a huge hit. Everyone raved about it."
• "I'm not usually a gumbo fan, but this recipe changed my mind. It was so flavorful and satisfying."
• "I'm from Louisiana and this gumbo is as good as any I've had down there. Highly recommend!"

Special Precautions and Tips:

• Be sure to use a large enough pot or Dutch oven to accommodate all the ingredients.
• If you can't find andouille sausage, you can substitute another smoked sausage.
• Adjust the amount of spices to your taste.
• If you're looking for a thicker gumbo, add a bit more flour to the recipe.
• Gumbo is best served hot and fresh. Leftovers can be stored in the refrigerator for up to 3 days.