Shrimp and Boudin Gumbo

Shrimp and Boudin Gumbo

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
  1. 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.
  2. 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.
  3. 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.
  4. Stir in shrimp and parsley into gumbo; cook, stirring occasionally, until shrimp are pink and firm, 3 to 5 minutes.
  5. 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.



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