Shrimp and Sausage Gumbo- A Gluten Free, Yankee, & Middle Eastern Take

Gumbo was something that I learned to make once I moved to New Orleans. There was not a gluten free version readily available and I wanted to at least try to make a healthy version. So, my take on shrimp and sausage gumbo was always different than a local, true southerner. Even when the ingredients were at my finger tips.

Now, living in the Middle East, I can’t find Cajun seasoning, which is fine by me; it’s easy enough to make. But, there is also no pork in the grocery stores here, so I am using chicken sausage. I am usually a fan of chicken sausage, but the sausage here definitely takes on more of a hot dog appearance. It tastes fine to me, but it does look like I am making gumbo with hot dogs.

I decided to make this when I saw fresh okra in the grocery store. I am a big fan of okra, so despite my hot dog sausages and my homemade Cajun seasoning, I decided to give shrimp and sausage gumbo a whirl. It may surprise you that okra is used in Middle Eastern cooking, most commonly in a stew called Bamya. Okra is thought to be native to Africa, so it made it’s way to Louisiana during the slave trade just like the rest of Creole cooking. It is a blend of African, French, Spanish, and Caribbean cooking that blends into the worlds finest cuisine. Here is my take on the creole favorite, shrimp and sausage Gumbo.

Serves 6

Suggested Wine Pairing:

You can’t go wrong with a rose or make yourself a hurricane!

Ingredients:

1 tablespoon oil

2 tablespoon butter

1 green bell pepper, diced

1 yellow onion, diced

3 celery stalks, diced

3 cloves garlic, minced

2 cayenne peppers, minced

1 cup of chicken stock

2 tablespoons corn starch

1 14oz can of diced tomatoes

1 cup sliced okra

2 tablespoons Cajun seasoning

1 lb. sausage, sliced

1lb. shrimp, peeled and deveined

Jasmine rice, hot sauce, scallions, and parsley to serve.

Instructions:

1. Heat oil over medium high heat in a stock pot or Dutch oven.
2. Sauté sausage until cooked through, about 10 minutes. Remove from the pan and set aside.
3. Sprinkle the shrimp with salt and pepper and cook for about 2 minutes on each side in the same pan. Remove from pan and set aside.
4. Add butter, green peppers, onions, and celery to the same pan and cook for about 10 minutes.
5. Stir in garlic, cayenne pepper, and Cajun seasoning and cook for another minute.
6. Stir in corn starch and cover the mixture. Cook it for a minute or so, taking care not to burn, but allow to mix in without clumps.
7. Add tomatoes and chicken stock. Stir to combine with the cornstarch mixture to create thickness and bring to a simmer.
8. Add in the okra and sausage and continue to simmer for 10 more minutes.
9. Add the shrimp and give the mixture a stir. Allow the shrimp to heat back up for about 2 minutes and this ready to eat.

Serve over rice and top with scallions, parsley, and hot sauce.

If you like this, be sure to try my shrimp etouffee, dirty risotto or my corn maque choux with Cajun shrimp!