If you’re looking for a delicious gumbo recipe, you’ve come to the right place. This Justin Wilson Gumbo recipe is a classic Louisiana Creole dish that combines succulent shrimp, juicy andouille sausage, and a flavorful roux. It’s sure to become a favorite with your family and friends.
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1 cup chopped garlic
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- 2 quarts chicken stock
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat oil in a heavy-bottomed pot over medium heat.
- Add flour and stir to form a roux, stirring constantly for 5 minutes until the roux is a dark brown color.
- Add onion, celery, green pepper, and garlic and cook until vegetables are softened, about 5 minutes.
- Stir in Cajun seasoning, bay leaves, and chicken stock and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Add andouille sausage and simmer for 10 minutes.
- Add shrimp, parsley, and salt and pepper to taste. Simmer for 5 minutes until shrimp are cooked through.
- Remove bay leaves and serve hot.
Nutritional Information
This Justin Wilson Gumbo recipe makes 8 servings with approximately 350 calories per serving. The dish is high in protein and low in fat and carbohydrates.
Serving Suggestions
This gumbo is best served over steamed white rice with hot French bread and a side of coleslaw. For a lighter meal, serve with a side salad or a simple green vegetable. Enjoy!
This classic Justin Wilson Gumbo recipe is sure to become a family favorite. It’s easy to make and full of flavor. Try it today and you won’t be disappointed.
