Is adding boudin to gumbo traditional? No. Is it delicious? Yes!
Shrimp and Boudin Gumbo
Makes 6 to 8 Servings
- ½ cup plus 1 tablespoon vegetable oil, divided
- ½ cup all-purpose flour
- 1 cup chopped yellow onion
- 1 cup diced green bell pepper (about 1 medium pepper)
- ½ cup chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 12 ounces fresh okra, sliced
- 1 pound boudin, casings removed, crumbled and divided
- 32 ounces chicken broth
- ¼ cup Worcestershire sauce
- ½ cup sliced green onion
- 2 dried bay leaves
- 1 tablespoon Creole seasoning*
- 1 pound peeled and deveined large fresh shrimp (tails left on)
- ¼ cup chopped fresh parsley
- Hot cooked rice, to serve
- Garnish: fresh parsley, Creole seasoning
- In a large pot or Dutch oven, heat ½ cup oil and flour over medium heat, whisking frequently, until roux is lightly toasted and resembles the color of peanut butter, 10 to 15 minutes.
- Stir in onion, bell pepper, celery, garlic, salt, and pepper into roux; cook, stirring frequently, until tender, 5 to 7 minutes. Add okra, cook 5 minutes more. Add half of boudin; cook, stirring occasionally, for 5 minutes.
- Gradually whisk in chicken broth and Worcestershire into mixture until well combined. Add green onion, bay leaves, and Creole seasoning. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
- Stir in shrimp and parsley into gumbo; cook, stirring occasionally, until shrimp are pink and firm, 3 to 5 minutes.
- In a small skillet, heat remaining 1 tablespoon oil over medium heat. Add remaining boudin, and cook, stirring occasionally, until heated through, 5 to 10 minutes. Top servings of gumbo with boudin. Serve over rice. Garnish with parsley and Creole seasoning, if desired.
*We used Tony Chachere’s Original Creole Seasoning.