![Shrimp and Sausage Gumbo Recipe [click arrow to the right (on iPad) or scroll to see Ingredients]](https://www.dzidzi.org/wp-content/uploads/2023/07/1688580768_maxresdefault.jpg)
A Cajun and Creole classic, this Shrimp and Sausage Gumbo recipe is the Comfort food of all comfort foods!
00:00 Intro
00:45 Ingredients
07:30 Making Shrimp Stock
09:45 Making Roux
15:35 Sweating the Vegetables
18:52 Straining the Stock
21:21 Adding Stock to the Roux
21:58 Seasoning
24:30 Adding the Protein
25:39 Resting the Gumbo
25:45 Plating/Taste Test
28:35 Outtro
Ingredients
120ml/½ c/4 oz vegetable oil
115g/½ c/4 oz all-purpose flour
500g/1 lb raw, whole, head-on medium-sized (31-50 count) shrimp
2L/2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
*1/2 cup Okra, sliced into ¼” rounds, or
1 tablespoon file powder (sub for Okra, sprinkled induring last minutes of cooking
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (stripped from sprigs)
1/4 teaspoon cayenne pepper (or to taste)
2 bay leaves
500g/½ lb andouille (or other smoked) sausage, cut into 1/4-inch rounds
250g/¼ lb Tasso, sliced into thin strips
Chopped Parsley to garnish
If you are inspired to re-create any of our recipes, please feel free to post a photo on our “Homecooking With Chef Walter” fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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“Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.”
For more information on Artistic Gourmet Adventures, check their website,
🌍http://ArtisticGourmetAdventures.com.
About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: “Back In Town”; Nard Berings, http://www.triplescoopmusic.com
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