Shrimp and Andouille Gumbo


This one was a no brainer. I had some leftover roux and half a pound of frozen shrimp. I decided to pick up some andouille to add a bit more flavor.

I would have grilled the shrimp and andouille before adding them to the roux, but by this time the snow was really coming down. So, I had to pan fry them separately then add to the roux. Serve over white rice and top with some green onions. Done.

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To drink, I went with a bottle of the Bourbon Woody from Breakside Brewery.