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.
This gumbo is pretty glorious. I make it at least 2 or 3 times a month. Make it. Try it. LOVE it. Quick sidenote: I tried making this in the Instant Pot and I wasn’t a fan. The flavor was there, but the okra fell to pieces and it was more soupy than I wanted. Do yourself a favor and make it the good ol’ fashioned way down below!!
Ingredients
- 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
Instructions
- 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.
If shrimp just isn’t your thing you can either omit or use chicken instead!!
Whole30: yes
Paleo: yes
