A Southwest Twist on a Louisiana Classic
Some recipes tell the story of where you’ve been, while others reflect where you are. Gumbo is deeply rooted in Louisiana tradition, but here in New Mexico, Hatch green chiles and smoky Southwestern flavors are just as much a part of the local culinary landscape. The result is a hearty, colorful gumbo that honors both traditions while creating something uniquely delicious.
This New Mexican Shrimp Gumbo combines sweet Gulf shrimp, spicy andouille sausage, the ‘holy trinity’ of onions, celery, and bell peppers, roasted Hatch green chiles, and a rich dark roux. Serve over hot white rice with cornbread.
Ingredients
• 1 lb large shrimp
• 12 oz andouille sausage
• 1/2 cup oil
• 1/2 cup flour
• 1 onion
• 2 celery stalks
• 1 green bell pepper
• 3 garlic cloves
• 2 roasted Hatch chiles
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• 1/2 tsp thyme
• 1 bay leaf
• 6 cups stock
• 1 tbsp Worcestershire
• Salt and pepper
• Green onions & parsley
• Cooked rice
Directions
1. Make a dark roux.
2. Cook vegetables and garlic; add chiles.
3. Add sausage and seasonings.
4. Whisk in stock and simmer 30 minutes.
5. Add shrimp for last 5 minutes.
6. Serve over rice and garnish.
Chef’s Tip
Char the Hatch chiles before peeling for deeper smoky flavor.
Suggested Beverage Pairing
A crisp New Mexico pilsner or light amber ale pairs beautifully. Sauvignon Blanc is an excellent wine choice.
Bruce Lesman is the author of Culinary Confidential, a weekly food column published in four Southwest regional newspapers. He previously served in executive culinary leadership roles with Cunard and Seabourn Cruise Lines, Royal Caribbean Cruise Lines, and Canyon Ranch Wellness Resorts.
