Shrimp & Sausage Gumbo Recipe
This Shrimp & Sausage Gumbo is a hearty and flavorful Louisiana classic featuring a rich dark roux base, tender andouille sausage, succulent shrimp, and a medley of vegetables simmered in a spicy tomato and chicken broth. Served over white rice, it’s a comforting and satisfying dish perfect for a cozy meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Louisiana Creole
Ingredients
Scale
Roux and Vegetables
- 4 tbsp. unsalted butter
- 1/4 cup all-purpose flour
- 1 small yellow onion, chopped
- 1 medium green bell pepper, seeds and ribs removed, chopped
- 2 stalks celery, finely sliced
- 2 cloves garlic, finely chopped
Proteins
- 12 oz. andouille sausage, sliced into 1/2” rounds
- 1 lb. medium shrimp, peeled and deveined
Liquids and Seasonings
- 1 tbsp. Cajun seasoning (without salt)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 cups low-sodium chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1 bay leaf
- 3 scallions, sliced (some reserved for serving)
- Cooked white rice, for serving
Instructions
- Make the Roux: In a large, deep skillet over medium-low heat, melt the butter, then add the flour. Cook, stirring constantly, until the roux reaches a dark caramel color, which takes about 12 to 15 minutes. This step builds the rich, nutty base for the gumbo.
- Cook the Vegetables and Sausage: Add the chopped onions, green bell peppers, and celery to the roux. Stir and cook until softened, about 8 minutes. Then stir in the sliced andouille sausage, garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
- Add Liquids and Simmer: Pour in the low-sodium chicken broth and fire-roasted diced tomatoes along with the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let the gumbo simmer, stirring occasionally, until thickened and flavors meld, about 1 hour.
- Cook the Shrimp and Finish: In the last 6 minutes of simmering, add the peeled and deveined shrimp. Cook until the shrimp turn pink and are cooked through. Taste and adjust seasoning if needed. Stir in the sliced scallions, reserving some for garnishing.
- Serve: Divide cooked white rice among serving bowls. Spoon the gumbo over the rice and top with the reserved scallions for a fresh finish.
Notes
- Be patient while making the roux, as a dark caramel color is essential for authentic gumbo flavor.
- You can substitute andouille sausage with another smoked sausage if unavailable.
- Adjust the Cajun seasoning level to suit your preferred heat level.
- Gumbo tastes even better the next day as flavors continue to develop.
- For a gluten-free version, use a gluten-free flour blend for the roux.
Keywords: Shrimp gumbo, Sausage gumbo, Cajun gumbo, Louisiana recipe, Seafood stew, Classic gumbo
Find it online: https://thefoodrecipe.com/shrimp-and-sausage-gumbo-recipe/
