Cajun Shrimp and Sausage Gumbo that is made the authentic way by beginning with a roux, adding the “holy trinity”, and tossing in andouille sausage and fresh Gulf shrimp. This gluten-free gumbo recipe is perfect for a Mardi Gras dinner party or enjoying year-round!
My grandpa, more affectionately known as “Papa”, turned 82 this past weekend.
Papa played football for Tulane, sent a few of his kids (and then grandkids!) to LSU, roots for the New Orleans Saints, and has been in more Mardi Gras parades than I can count.
Not to mention, he has never been able to resist tapping his foot when a jazzy tune comes on.
He encompasses the characteristics of a man who has lived in Lousiana a large majority of his life. A true Cajun, through and through.
Almost every year around Christmas time I visit my Nanny and Papa in a town just outside of New Orleans.
And just about every year we have the pleasure of enjoying true, authentic, Cajun cuisine.
There’s this little restaurant down the road that makes the most incredible crawfish etouffee, jambalaya, and of course, shrimp and sausage gumbo.
Albeit to say, my taste buds have become accustomed to the flavors of real Cajun food.
So you have my word, this Cajun Shrimp & Sausage Gumbo will be just that… Cajun.
What is true Cajun Gumbo?
True, Cajun gumbo typically starts off with a roux, has the “holy trinity” and shrimp or sausage added in, and is then served over rice.
What is a Roux?
A roux is a mixture of flour and oil. It is cooked over a low heat for an extended period of time, and whisked pretty much constantly until it is almost burned.
It generally resembles the color of milk chocolate and imparts the distinctively “Cajun flavor” we have all come to know and love in shrimp and sausage gumbo.
What is the Difference between the Holy Trinity and Mirepoix?
While a mirepoix is a combination of onions, celery, and carrots, the Cajun “holy trinity” uses green bell pepper in place of the carrots.
How Does this Cajun Shrimp and Sausage Gumbo recipe Differ?
While this Cajun shrimp and sausage gumbo still has the key components… a roux base, the holy trinity, and adequate time to simmer and reduce, there are a couple of ways it differs.
- A gluten-free all-purpose flour blend is used in place of regular all-purpose flour. (Bob’s Redmill 1-to-1 is my go to!)
- There is no file powder. It can be very difficult to locate and, in my opinion, is not necessary.
Can I Freeze Extra Gumbo?
Yes!! You can absolutely freeze leftover shrimp and sausage gumbo.
And actually, I highly encourage doubling this recipe and freezing the extra for later. (Since it takes almost 2 hours to make it!)
Simply package it up in a freezer-friendly container and freeze for up to 3-4 months.
Cajun Shrimp and Sausage Gumbo
Cajun Shrimp and Sausage Gumbo that is made the authentic way by beginning with a roux, adding the "holy trinity", and tossing in andouille sausage and fresh Gulf shrimp. This gluten-free gumbo recipe is perfect for a Mardi Gras dinner party or enjoying year-round!
- 12 ounces andouille sausage cut into bite-sized pieces
- 2-4 Tbsp. olive or canola oil depending on sausage
- ½ cup all-purpose flour gluten-free
- 1 cup sweet onion finely diced
- 1 cup green bell pepper finely chopped
- ½ cup celery finely chopped
- 2 cloves garlic crushed
- 4 cups chicken broth
- 1 ¼ tsp. salt
- ½ tsp. pepper
- 1 tsp. dried thyme
- ¼ tsp. cayenne pepper
- ½ tsp. dried oregano
- ½ cup diced tomatoes canned, drained
- 1 Tbsp. Worcestershire sauce
- 1 bay leaf
- 1 pound shrimp peeled, deveined, tails removed
- Fresh parsley optional
- In a large pot or Dutch oven add andouille sausage. Cook over medium heat for 6-8 minutes, or until browned.
- Remove sausage and drain on a paper towel-lined plate.
- Measure remaining oil in the pot. Add enough oil to equal ¼ cup oil.
- Add ½ cup flour. Reduce heat to medium-low and whisk roux for 30-40 minutes or until it is a chocolate brown color. Be careful not to let it burn.
- Once roux is chocolate brown, add onion, bell pepper, celery, and garlic. Saute over medium-low heat for 7-8 minutes.
- Add broth, making sure to scrape the bottom of the pot to loosen up any pieces that are stuck.
- Add salt, pepper, thyme, cayenne, oregano, tomatoes, Worcestershire sauce, and bay leaf. Stir to combine.
- Bring gumbo to a boil. Once ingredients are boiling, reduce heat to a simmer. Allow gumbo to simmer for 35-40 minutes, uncovered, or until it is reduced by almost half.
- Add shrimp and sausage. Stir to combine. Continue simmering for 6-7 minutes or until shrimp are cooked through.
- Remove bay leaf and serve shrimp and sausage gumbo over rice with fresh parsley.
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