It's two of your favorite dishes combined into one! Watch Chef Nino prepare a Gumbo Burger at the Rouses Kitchen in West Mobile.
- 1 pound Rouses Wild Caught Shrimp, peeled, cleaned and deveined
- 6 cups water
- 2 tablespoons Cajun seasoning
- 1½ pounds lean ground beef
- 6 ounces andouille sausage, ground or cut extremely finely
- 2 tablespoons butter
- 1 large white onion, cut extremely finely
- 1 stalk celery, cut extremely finely
- ½ green bell pepper, cut extremely finely
- 1 tablespoon Rouses Roux
- 6 hamburger buns (and fixings like tomato, onion and lettuce)
1. To a medium-large pot, add water, shrimp and Cajun seasoning. Bring to a boil, then let simmer for 5 minutes. Drain shrimp and let them cool slightly, then finely chop them.
2. In a large skillet melt the butter and add onion, celery and bell pepper. Cook on high, stirring frequently for about 5 minutes. Remove from heat and add roux. Stir until well-blended. Let cool.
3. To a medium-large bowl, add ground beef, ground andouille, cooked chopped shrimp and cooked vegetable roux mixture.
4. Form mixture into 4-6 patties, and grill over medium heat for about 5 minutes on each side, or bake in a preheated 350ºF oven for about 20 minutes (10 minutes on each side).
5. Place cooked gumbo burgers on buns and top with your favorite fixings!
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
- 112 Saraland Loop
- Saraland, AL 36571
- (251) 675-8124
- 4350 Old Shell Rd.
- Mobile, AL 36608
- (251) 380-0020
- 6729 Spanish Fort Rd.
- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Mobile, AL 36608
- 25405 Perdido Beach Boulevard
- Orange Beach, AL 36561
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.