I made David Tanis’ Shrimp Gumbo with Chicken Andouille Sausage last winter — I was curious to make gumbo, I’ve made versions of jambalaya but never gumbo. It’s a great, labor intensive recipe, that makes a really flavorful, warm, delicious gumbo. I highly recommend it but it’s really a lot of work over a hot stove on a beautiful summer or fall day, so when I saw that Martha had a paired-down, one pot, Cajun Shrimp and Rice recipe that’s similar-ish, in flavors to the gumbo, but a lot less labor intensive, I immediately mentally bookmarked it. And then, of course made it, and started fiddling with it.
So here is my version of that recipe. A slightly lighter version, made with extra vegetables, extra spices, chicken andouille sausage, and fresh cranberry beans instead of shrimp. It’s a really easy, two-pot meal, that got better the next day, and that I could stomach making on a cool August or September evening. Next time I make it, I’m going to try it with okra.
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