Original Post: https://www.evolvingtable.com/?p=92523
Shrimp and Sausage Gumbo Recipe
Authentic Cajun Shrimp and Sausage Gumbo will have you thinking you're in New Orleans for Mardi Gras! Treat yourself to this classic Louisiana recipe made from scratch, and don't forget to freeze some for later!
Servings: 8 servings
Ingredients
- 12 oz. andouille sausage cut into ½-inch pieces
- ⅓ cup butter or oil
- ⅓ cup flour all purpose
- 1 small sweet onion finely diced
- 1 small green bell pepper finely chopped
- 3 stalks celery finely chopped
- 2 cloves garlic crushed
- 4 cups chicken broth regular sodium
- ½ cup diced tomatoes canned drained
- 1 Tbsp. Worcestershire sauce
- 1 tsp. thyme dried
- ½ tsp. oregano dried
- ¼ tsp. cayenne pepper
- ½ tsp. paprika
- 1 ¼ tsp. salt to taste
- ½ tsp. pepper
- 1 bay leaf
- 1 pound shrimp peeled, deveined, tails removed
- Fresh parsley optional
Instructions
How to Make Roux for Gumbo:
- Place a large Dutch oven over medium-low heat. Add butter or oil. If using butter, let it melt completely and wait for it to start sizzling slightly.
- Sprinkle in flour and begin stirring immediately with a wooden spoon. You’ll notice the roux beginning to thicken up rather quickly.
- Stir constantly at this point to prevent it from burning. The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it.
- Cook roux over medium-low heat for at least 20 minutes or up to 30 minutes.
How to Make Gumbo:
- Sauté sausage in a separate skillet. Remove sausage from pan once cooked through and let drain on a paper towel lined plate.
- Add diced celery, green bell pepper, and onion to the Dutch oven with the homemade roux. Saute for 6-7 minutes or until vegetables become tender.
- Add crushed garlic and continue sautéing for an additional minute.
- Pour in broth, tomatoes, and Worcestershire sauce. Stir to combine.
- Add thyme, oregano, paprika, cayenne pepper, salt, pepper, and bay leaf. Mix until well combined.
- 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, opaque, and their tails begin to curl.
- Remove bay leaf and serve shrimp gumbo over rice with fresh parsley.
Video
Notes
- Regular all purpose flour works the best and it can be bleached or unbleached. Some gluten-free all purpose blends will work but not all of them.
- If you’re pressed for time you can also use a store-bought roux instead. Just make sure you grab a dark roux and not a light for the most flavor.
- To Store: Refrigerate leftovers in an airtight container for up to 3-5 days.
- To Freeze: Seal in a freezer-safe airtight container for up to 3 months.
Nutrition
Calories: 311kcal | Carbohydrates: 9g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1670mg | Potassium: 420mg | Fiber: 2g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 27mg | Calcium: 129mg | Iron: 3mg