Shrimp and Sausage Gumbo

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 large onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

12 ounces Andouille sausage, sliced

1 lb shrimp, peeled and deveined

6 cups chicken or seafood stock

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried oregano

2 tablespoons Cajun or Creole seasoning

Salt and pepper to taste

1/2 cup chopped fresh parsley

4 green onions, sliced

Cooked white rice, for serving

File powder (optional, for serving)

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.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories450

% Daily Value *
Total Fat 30g39%

Saturated Fat 6g30%
Sodium 900mg40%
Total Carbohydrate 25g10%

Dietary Fiber 3g11%
Protein 30g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Shrimp and Sausage Gumbo