Description
Bold, hearty, and packed with flavor, Shrimp & Sausage Gumbo is a classic Louisiana dish that combines smoky andouille sausage, tender shrimp, and a medley of spices in a rich, flavorful broth. Perfect for gatherings, family dinners, or simply indulging in a comforting Southern tradition.
Ingredients
For the Gumbo:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 small yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 stalks celery, finely sliced
- 12 oz. andouille sausage, sliced into ½-inch rounds
- 2 cloves garlic, finely chopped
- 1 tablespoon Cajun seasoning (no 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
- 1 lb. medium shrimp, peeled and deveined
- 3 scallions, sliced
For Serving:
- Cooked white rice (as needed)
Instructions
- Make the Roux:
- In a large, deep skillet, melt the butter over medium-low heat.
- Add the flour and stir constantly to form a smooth paste.
- Cook the roux, stirring continuously, until it turns a rich caramel color (12–15 minutes). Be patient to avoid burning it.
- Sauté the Vegetables:
- Add the onion, bell pepper, and celery to the roux.
- Stir and cook for about 8 minutes until the vegetables are softened and fragrant.
- Add Sausage and Spices:
- Stir in the sliced andouille sausage, garlic, and Cajun seasoning.
- Season with salt and black pepper to taste. Cook for 2–3 minutes to let the flavors develop.
- Build the Gumbo Base:
- Slowly pour in the chicken broth, stirring to combine with the roux.
- Add the diced tomatoes and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
- Cook the Shrimp:
- In the last 6 minutes of cooking, add the shrimp.
- Simmer until the shrimp turn pink and are cooked through.
- Taste and Adjust:
- Taste the gumbo and adjust the seasoning as needed. Add more salt, pepper, or Cajun seasoning to taste.
- Stir in the sliced scallions, reserving some for garnish.
- Serve:
- Spoon cooked white rice into bowls and ladle the gumbo over the rice.
- Garnish with reserved scallions and serve hot.
Notes
- Roux Perfection: Stir the roux constantly to achieve a nutty aroma and caramel color without burning.
- Customize Spice Level: For milder gumbo, reduce Cajun seasoning. Add cayenne pepper or hot sauce for more heat.
- Timing for Shrimp: Add shrimp towards the end to prevent overcooking and ensure they stay tender.
- Rice Alternatives: Substitute white rice with brown rice, quinoa, or cauliflower rice for a different twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern, Cajun