Melt butter in a large pot over medium-high heat. This New Orleans Gumbo Recipe is a southern classic! ! This Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. It is amazing and it is full of shrimp, crab and andouille. It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. https://www.louisianacookin.com/shrimp-andouille-okra-gumbo See more ideas about Okra gumbo, Cooking recipes, Okra. Some of you may be asking yourselves, who is Paul Prudhomme, otherwise known as Gene Autry … Apr 20, 2019 - Explore Cheryl Willis Graves's board "Okra Gumbo" on Pinterest. But it’s a very important part of this gumbo, adding both flavor and acting as a thickener. Add flour slowly, stirring constantly with a whisk or wooden spoon. This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice. Enjoy the flavors of … Note: If you want to try a Seafood Gumbo without okra, try this Seafood Gumbo. It is a hearty, flavorful, delicious Gumbo that includes the addition of fresh organic okra to bring it up a notch. The okra for this recipe is cooked for 30 minutes. A lot of people don’t like okra or think they don’t like okra. Plus, this Seafood Gumbo recipe is ready in under an hour!
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