Shrimp & Sausage Gumbo Recipe
Introduction
Savor the rich, comforting flavors of this classic Shrimp & Sausage Gumbo. A perfect blend of smoky sausage, tender shrimp, and a deeply flavorful roux makes it an ideal meal for any day. This hearty dish brings a taste of Louisiana right to your kitchen.
Ingredients
- 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
- 12 oz. andouille sausage, sliced into 1/2″ rounds
- 2 cloves garlic, finely chopped
- 1 Tbsp. Cajun seasoning (without salt)
- Kosher salt
- Freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1 bay leaf
- 1 lb. medium shrimp, peeled, deveined
- 3 scallions, sliced
- Cooked white rice, for serving
Instructions
- Step 1: In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until the roux reaches a dark caramel color, about 12 to 15 minutes.
- Step 2: Add chopped onions, green bell pepper, and celery to the roux. Cook, stirring occasionally, until vegetables are softened, about 8 minutes. Stir in sausage, garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
- Step 3: Pour in chicken broth, fire-roasted diced tomatoes, and add the bay leaf. Bring the mixture to a boil, then reduce heat to low. Simmer, stirring occasionally, until the gumbo thickens, about 1 hour.
- Step 4: In the last 6 minutes of cooking, add the shrimp. Cook until shrimp are pink and cooked through. Taste and adjust seasoning if needed. Stir in sliced scallions, reserving some for garnish.
- Step 5: Serve the gumbo over cooked white rice and garnish with the reserved scallions.
Tips & Variations
- For a spicier gumbo, add cayenne pepper or hot sauce to taste.
- Substitute andouille sausage with smoked kielbasa if unavailable.
- Use homemade chicken broth for deeper flavor.
- For a thicker gumbo, cook the roux a bit longer but be careful not to burn it.
- Add okra or file powder for a traditional touch and extra thickness.
Storage
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Gumbo can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp in this recipe?
Yes, frozen shrimp can be used. Thaw completely and pat dry before adding to the gumbo to avoid excess water affecting the texture.
Is andouille sausage essential for authentic flavor?
Andouille sausage contributes a smoky, spicy flavor that’s traditional in gumbo, but you can substitute with smoked sausage varieties if necessary.
PrintShrimp & Sausage Gumbo Recipe
A rich and hearty Shrimp & Sausage Gumbo featuring a dark caramelized roux, smoky andouille sausage, tender shrimp, and a medley of vegetables simmered in a flavorful tomato and chicken broth base. This classic Louisiana dish is served over fluffy white rice and garnished with fresh scallions for a satisfying and comforting meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun/Creole
Ingredients
Roux
- 4 Tbsp. unsalted butter
- 1/4 cup all-purpose flour
Vegetables & Aromatics
- 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
- 3 scallions, sliced (reserve some for garnish)
- 1 bay leaf
Proteins & Seasonings
- 12 oz. andouille sausage, sliced into 1/2” rounds
- 1 lb. medium shrimp, peeled and deveined
- 1 Tbsp. Cajun seasoning (without salt)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquids & Others
- 4 cups low-sodium chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- 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 while stirring constantly for 12 to 15 minutes until the roux reaches a dark caramel color. This step builds the base flavor for the gumbo.
- Cook the vegetables and sausage: Add the chopped onions, green bell pepper, and celery to the roux. Cook while stirring occasionally until the vegetables soften, about 8 minutes. Then stir in the sliced andouille sausage, minced garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
- Add liquids and simmer: Stir in the low-sodium chicken broth, fire-roasted diced tomatoes, and the bay leaf. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered, stirring occasionally, for about 1 hour until the gumbo thickens and flavors meld.
- Cook the shrimp: During the last 6 minutes of cooking, add the peeled and deveined shrimp to the gumbo. Cook until the shrimp turn pink and are cooked through. Taste the gumbo and adjust seasoning if necessary. Stir in most of the sliced scallions, reserving some for garnish.
- Serve: Divide cooked white rice among serving bowls. Spoon the hot gumbo over the rice and top each bowl with the reserved scallions for a fresh, crunchy finish.
Notes
- Maintain a low simmer while making the roux to prevent burning it and achieve the perfect dark caramel color.
- Use low-sodium chicken broth to better control the saltiness of the gumbo.
- For a spicier gumbo, add cayenne pepper or extra Cajun seasoning as preferred.
- To save time, andouille sausage can be pre-cooked, but browning it with the vegetables adds depth of flavor.
- Serve with crusty French bread for a traditional Louisiana meal experience.
Keywords: shrimp gumbo, sausage gumbo, cajun gumbo, creole stew, seafood gumbo, southern recipe
