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 ounces 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 minced
- 4 cups chicken broth regular sodium
- ½ cup diced tomatoes canned drained
- 1 Tbsp. Worcestershire sauce
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 ¼ teaspoons salt to taste
- ½ teaspoon 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.⅓ cup butter
- Sprinkle in flour and begin stirring immediately with a wooden spoon. You’ll notice the roux beginning to thicken up rather quickly.⅓ cup flour
- 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.12 ounces andouille sausage
- 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.1 small sweet onion, 1 small green bell pepper, 3 stalks celery
- Add crushed garlic and continue sautéing for an additional minute.2 cloves garlic
- Pour in broth, tomatoes, and Worcestershire sauce. Stir to combine.4 cups chicken broth, ½ cup diced tomatoes canned, 1 Tbsp. Worcestershire sauce
- Add thyme, oregano, paprika, cayenne pepper, salt, pepper, and bay leaf. Mix until well combined.1 teaspoon thyme, ½ teaspoon oregano, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, 1 ¼ teaspoons salt, ½ teaspoon pepper, 1 bay leaf
- 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.1 pound shrimp
- Remove bay leaf and serve shrimp gumbo over rice with fresh parsley.Fresh parsley
Video
Notes
- Flour: 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.
- Roux: 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.
- Storage: Refrigerate leftovers in an airtight container for up to 3-5 days.
- Freezing: 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
