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Andouille and Prawn Gumbo
with Germinated Brown Rice

INGREDIENTS (serves 4)

3 tablespoons plus 1 teaspoon Núñez de Prado Extra Virgin Olive Oil

1/4 cup flour

8 ounces Andouille sausage, cut into 1/2-inch slices

1/2 cup celery, cut into 1/2-inch dice

1/2 cup onion, cut into 1/2-inch dice

1/2 cup green bell pepper, cut into 1/2-inch dice

2 cloves garlic, finely chopped

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon cayenne pepper, or to taste

1 (15-ounce) can diced tomatoes

2 cups chicken broth

8 ounces okra, sliced into 1/2-inch pieces

8 ounces prawns or shrimp, shelled and deveined

1 tablespoon Worcestershire sauce

4 cups Germinated Brown Rice, cooked according to package directions

Chopped parsley


Make a roux: Heat 3 tablespoons of the olive oil in a heavy saucepan over medium-high heat. Gradually stir in the flour and cook, stirring often for about 10 minutes or until the flour is dark brown. Set aside.

In a heavy Dutch oven, heat the remaining teaspoon of olive oil and sauté the sausage until browned. Add the celery, onion and green pepper and cook until vegetables are softened. Stir in the garlic, bay leaf, salt and cayenne pepper. Add the tomatoes with their juice and the chicken broth. Bring to a boil and thoroughly stir in the reserved roux. Reduce the heat and simmer over low heat for about 30 minutes. Stir in the okra and cook for 10 minutes or until the okra is tender. Stir in the shrimp and cook until the shrimp turn pink. Stir in the Worcestershire sauce.

Serve over Germinated Brown Rice and sprinkle with chopped parsley.

Andouille and Prawn Gumbo
Núñez de Prado Extra Virgin Olive Oil
Germinated Brown Rice
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