So there’s this restaurant at Disneyland called the Blue Bayou and it has the best gumbo we have ever had. Like ever.
A couple years ago, after coming back from a family vacation at good ol’ D-land, my husband told me that I had to try to re-create Blue Bayou’s amazingness. So I did and it was good, but it wasn’t Blue Bayou good. So over the course of the year or so every once in awhile I’d get in the mood to make gumbo with the hopes that I would finally hit the nail on the head.
Well guys tonight wasn’t the night! Ha. It was actually the last time I made it that I struck gold. But since this blog is fairly new, I figured why not make it and share the recipe with you guys!
SAUSAGE AND SHRIMP GUMBO
- 6 Andouille Sausage, cut up
- 20-30 Shrimp, peeled and deveined
- yellow onion, diced
- 2 celery stalks, diced
- 11/2 qts vegetable broth (or chicken)
- 1 bag frozen okra
- 1 can diced tomatoes, drained
- 1 tbl salt
- 1/4 tsp white pepper
- 1 tbl gumbo file (also known as sassafras)
- 1 tbl oil (I use avocado oil)
- rice or cauliflower rice
- In a pot heat oil. Throw in diced celery and diced onion. Cook for a couple of minutes
- add in broth, salt and pepper. Stir and while its getting hot, cut up andouille sausage.
- put sausage, diced tomatoes, and okra into pot and turn to med low for 1 hour.
- while waiting either cook rice, or make cauliflower rice (if you want it to be whole30 and paleo compliant)
- when there is about 10 min left, cook shrimp and then add it to the gumbo. Also add in the gumbo file.
- to serve put your rice of choice in a bowl and ladle gumbo on top. You want it to be kind of soupy. Top with fresh parsley.
The above picture is not soupy enough according to my hubs. To each their own!
If you are a shrimp hater substitute it with chicken!