Name: Gumbo with Shrimp and Sausage
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Southern
Ingredients: 4 Tbsp. butter, unsalted; 1/4 cup all-purpose flour; 1 small yellow onion, chopped; 12 oz. andouille sausage, sliced into 1/2" rounds; 2 cloves garlic, finely chopped; 1 medium green bell pepper, seeds and ribs removed, then chopped; 2 stalks celery, finely sliced; 1 Tbsp. Cajun seasoning; Freshly ground black pepper; Kosher salt; 1 (15 ounces) can fire-roasted diced tomatoes; 4 cup chicken broth, low-sodium; 1 bay leaf; 3 scallions, sliced; 1 lb. medium shrimp, peeled, deveined; Cooked white rice, for serving

Gumbo with Shrimp and Sausage – This hearty is super flavorful with homemade roux, served over rice to soak up that rice creamy sauce.

Mastering Gumbo with Shrimp and Sausage

Calling all adventurous cooks! Today, we’re embarking on a culinary journey to the heart of Louisiana with a recipe for the iconic gumbo with shrimp and sausage. This hearty stew is a symphony of flavors, featuring rich roux, succulent shrimp, and spicy sausage, all simmered in a deeply satisfying broth.

Variations Of Gumbo with Shrimp and Sausage

Spicy Fiesta: Love a kick? Add a pinch of cayenne pepper or a dash of hot sauce to the pot for a touch of heat.

Protein Powerhouse: Swap the shrimp for chicken, diced turkey, or even crawfish for a different protein option.

Seafood Medley: Feeling fancy? Incorporate a combination of shrimp, scallops, and mussels for a truly decadent seafood gumbo.

The Enchantment of Gumbo with Shrimp and Sausage

A Legacy of Flavor: Gumbo is a cornerstone of Louisiana cuisine, with a rich history reflecting French, African, and Native American influences.

Flavor Explosion: The combination of a rich roux, savory sausage, and plump shrimp creates a depth of flavor that is truly unforgettable.

Gumbo with Shrimp and Sausage – Tips and Tricks

The Power of Roux: The roux is the foundation of gumbo’s flavor and texture. Take your time cooking it to a rich, chocolatey brown color for the best results.

Sausage Simplicity: Brown the sausage first to render out its fat, infusing your gumbo with delicious flavor.

Veggie Symphony: Don’t be afraid to experiment with different vegetables like okra, corn, or green beans. Add them towards the end to avoid overcooking.

How To Serve Gumbo with Shrimp and Sausage ?

Dinnertime Delight: Serve your gumbo over a bed of steamed white rice for a classic and satisfying meal.

Cornbread Companion: No Louisiana dish is complete without cornbread! Enjoy fluffy cornbread for dipping or spooning up all the delicious gumbo goodness.

Southern Flair: For an extra touch of Southern charm, serve your gumbo with a side of potato salad or coleslaw.

How To Store Gumbo with Shrimp and Sausage

Gumbo’s flavors actually improve the next day! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium heat until warmed through.

Recipe FAQs

What is gumbo filé?

Gumbo filé is a powder made from sassafras leaves, traditionally used to thicken gumbo at the end. It adds a slightly earthy flavor. If unavailable, you can skip it or thicken with a cornstarch slurry.

Can I use a different type of sausage?

Absolutely! Experiment with smoked sausage, kielbasa, or even chorizo for a different flavor profile.

Yield: 4

Gumbo with Shrimp and Sausage

Gumbo with Shrimp and Sausage - This hearty is super flavorful with homemade roux, served over rice to soak up that rice creamy sauce.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

4 Tbsp. butter, unsalted
1/4 cup all-purpose flour
1 small yellow onion, chopped
12 oz. andouille sausage, sliced into 1/2" rounds
2 cloves garlic, finely chopped
1 medium green bell pepper, seeds and ribs removed, then chopped
2 stalks celery, finely sliced
1 Tbsp. Cajun seasoning
Freshly ground black pepper
Kosher salt
1 (15 ounces) can fire-roasted diced tomatoes
4 cup chicken broth, low-sodium
1 bay leaf
3 scallions, sliced
1 lb. medium shrimp, peeled, deveined
Cooked white rice, for serving

Instructions

Heat a large skillet on medium heat, Add butter, once melted, add flour. Cook for about 12 minutes, stirring constantly or until the roux is dark caramel like colored.
Add peppers, onions, and celery. Stir cook for about 7-8 minutes or until softened.
Stir in garlic, sausage, and Cajun seasoning. Season with salt and pepper.
Stir in diced tomatoes, chicken broth, and bay leaf. Bring to a boil. Lower the heat and simmer for about an hour or until thickened, stirring occasionally.
Add the shrimp just before last 6 minutes and cook until pink and cooked through. Add seasonings as per taste. Stir in scallions.
Spoon gumbo over warm white rice to soak up the sauce. Top with chopped scallions and enjoy immediately.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 685Total Fat 42gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 20gCholesterol 331mgSodium 2829mgCarbohydrates 31gFiber 3gSugar 5gProtein 46g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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