2nd Place: Shrimp and Sausage Gumbo

Submitted by Don Moreau from Leesburg, FL

Flavorful dish from New Orleans, food capital of the world.

Shrimp and Sausage Gumbo


  • 2 lbs. fresh jumbo shrimp (21-25)
  • 2 lbs. chopped okra
  • 1 lb. Andouille sausage (or smoked sausage)
  • 28 oz. diced tomatoes
  • 1 1/2 cups vodka
  • 4 tbs. vegetable oil
  • 2 medium onions chopped
  • 1 bell pepper chopped fine
  • 3 stalks celery chopped
  • 2 tbs. garlic chopped
  • 5 bay leaves
  • 2 tbs. salt
  • 2 tbs. black pepper
  • 1 tbs. thyme
  • 2 tbs.Tony Chachere’s Creole Seasoning
  • 10 cups shrimp stock (see below)
  • 1 bunch green onions chopped for garnish
  • 2 cups rice

Cooking Instructions:

Start making the shrimp stock (see below)

In an alternate pot, with 2 tbs. vegetable oil, add okra on medium fire and cook for approximately 30 minutes to eliminate stringiness.

Start making the roux (see below)

In main gumbo pot (16 qt) add 2 tbs. vegetable oil, fry sausage and begin building flavors by adding onions, bell peppers, celery and garlic on medium fire. Add salt and pepper. Cook for about 12-15 minutes. Add tomatoes and cooked okra for approximately. 3 – 5 minutes. Add roux and stir well. Add vodka, shrimp stock and rest of seasonings and cook on medium fire for 1 Ѕ hours. Add shrimp and cook for 8-10 minutes.

Ladle over rice (long grained white or brown) cooked according to package directions. Garnish with chopped green onions and serve with hot French bread.

Shrimp Stock

Peel 2 lbs. fresh shrimp and reserve all shells. Rough chop 1 medium onion, 2 carrot sticks, 2 celery stalks, 1 tbs. garlic, 2 bay leaves, salt and pepper. Add all above with 2 1/2 qts. water and boil for approximately. 45 minutes. Strain and reserve liquid.

Microwave Roux

Combine 1 Ѕ cups of all-purpose flour with 1 cup of vegetable oil in a 8 cup Pyrex Microwavable measuring cup. Blend with a whisk until very smooth. Microwave for 3 minutes, remove and stir, cook another 3 minutes, stir, and again every 1 minute until you achieve a dark caramel color. Don’t burn the roux!

Copyright Cooking with Vodka
Proceeds go to Leesburg Area Chamber of Commerce Foundation Education Fund, 501 ( C )( 6 ) Corporation.