Cajun Gumbo with Andouille Sausage and Tarragon is a hearty dish that captures the essence of Cajun cuisine with its rich flavors. This traditional Louisiana recipe features a deeply flavorful broth, spicy Andouille sausage, and tender shrimp, complemented by a medley of vegetables. The aromatic addition of tarragon introduces a unique twist, offering a delightful variation to this classic dish. Perfect for those who enjoy Cajun flavors or want to explore something new, this gumbo delivers a memorable dining experience.

Ingredients

• 1 lb Andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 cup bell pepper, chopped
• 1 cup celery, chopped
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1/4 cup flour
• 6 cups chicken broth
• 2 tsp cajun seasoning
• 1 tsp tarragon
• 2 Tbsp oil
• 1 cup okra, sliced
• 1/2 cup rice

Instructions

1. Heat oil in a large pot over medium heat.
2. Add andouille sausage, then cook until browned, stirring occasionally.
3. Add bell pepper, celery, onion, and garlic to the pot and cook until vegetables are softened, about 5 minutes.
4. Stir in the flour and cook for 2 minutes while stirring continuously.
5. Gradually add chicken broth, stirring constantly to blend and avoid lumps.
6. Mix in Cajun seasoning, tarragon, and okra, then lower heat and simmer for 30 minutes.
7. Add shrimp to the pot and cook until they turn pink and are fully cooked.
8. Serve gumbo hot over cooked rice.

Keywords: Hearty, Rich Broth, Spicy, Traditional

Spice Rack: Cajun Seasoning, Tarragon, Garlic Powder, Onion Powder

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