Shrimp and Sausage Gumbo is a flavorful and hearty dish that captures the essence of Louisiana cooking. This beloved Southern classic combines plump shrimp and savory sausage simmered in a rich, spicy broth thickened with a roux and flavored with the ‘Holy Trinity’ of celery, bell peppers, and onions. With a mix of Creole and Cajun spices, every spoonful of Gumbo offers a delicious blend of flavors and textures, making it a comforting and satisfying meal. This Gumbo is often served over a bed of fluffy rice, perfect for family gatherings, festive celebrations, or a cozy night in. Dive into the warm, inviting flavors of Shrimp and Sausage Gumbo and experience a taste of Louisiana’s vibrant culinary tradition.
AuthorJulia ForesekCategoryAmerican, Main Course, Seafood, Seafood & ShellfishDifficultyIntermediateMake the Roux:
In a large pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour, stirring continuously, to create a roux. Cook the roux, stirring constantly, until it reaches a dark brown color, about 20-30 minutes.
Sauté the Vegetables:
Add the onion, bell pepper, and celery to the roux. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for another minute.
Cook the Sausage and Add Stock:
Add the sliced Andouille sausage to the pot and cook for about 5 minutes. Pour in the chicken or seafood stock, scraping up any bits from the bottom of the pot. Add the bay leaves, thyme, oregano, and Cajun seasoning. Bring to a simmer and cook for 30 minutes.
Add the Shrimp:
Stir in the shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Final Seasoning and Herbs:
Remove the bay leaves. Season the gumbo with salt and pepper to taste. Stir in the chopped parsley and green onions.
Serve:
Serve the gumbo hot over cooked white rice. Sprinkle with file powder if desired.
Ingredients
Directions
Make the Roux:
In a large pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour, stirring continuously, to create a roux. Cook the roux, stirring constantly, until it reaches a dark brown color, about 20-30 minutes.
Sauté the Vegetables:
Add the onion, bell pepper, and celery to the roux. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for another minute.
Cook the Sausage and Add Stock:
Add the sliced Andouille sausage to the pot and cook for about 5 minutes. Pour in the chicken or seafood stock, scraping up any bits from the bottom of the pot. Add the bay leaves, thyme, oregano, and Cajun seasoning. Bring to a simmer and cook for 30 minutes.
Add the Shrimp:
Stir in the shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Final Seasoning and Herbs:
Remove the bay leaves. Season the gumbo with salt and pepper to taste. Stir in the chopped parsley and green onions.
Serve:
Serve the gumbo hot over cooked white rice. Sprinkle with file powder if desired.
Notes
Perfect Beverage Pairing:
- Amber Ale: A malty amber ale complements the rich flavors of the Gumbo without overpowering the dish.
- Alternative: For a non-alcoholic option, sweet iced tea complements the gumbo’s spiciness and offers a refreshing contrast.
