Description
Hearty Louisiana “Shrimp and Sausage Gumbo” brings bold Creole flavors dancing across your palate with rich, spicy complexity. Savory andouille sausage and tender Gulf shrimp simmer in a deep, dark roux that promises authentic Southern comfort you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup okra, sliced (fresh or frozen)
- 1 bunch green onions, chopped (for garnish)
Base and Seasonings:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 (14.5 ounces) can diced tomatoes
- 4 cups chicken broth
- 2 bay leaves
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce
- Cooked white rice (for serving)
Instructions
- Create a rich, dark roux by heating oil in a large pot over medium heat, gradually whisking in flour and stirring constantly until chocolate-brown, approximately 10-15 minutes.
- Incorporate diced onions, bell peppers, celery, and minced garlic into the roux, sautéing until vegetables become translucent and fragrant, about 5 minutes.
- Pour in diced tomatoes, chicken broth, and a blend of aromatic spices including bay leaves, paprika, thyme, cayenne, oregano, salt, and black pepper. Bring the mixture to a rolling boil, then reduce heat and allow to simmer for 30 minutes.
- Introduce sliced sausage and chopped okra to the simmering liquid, continuing to cook for an additional 15 minutes to develop deep, complex flavors.
- Gently fold in raw shrimp, Worcestershire sauce, and optional hot sauce, cooking until shrimp turn pink and opaque, approximately 5 minutes.
- Carefully remove bay leaves to prevent bitter undertones in the final dish.
- Ladle the robust gumbo over steamed white rice, garnishing with freshly chopped green onions for a vibrant finish.
Notes
- Choose a heavy-bottomed pot to prevent burning the roux during the crucial darkening process.
- Continuously stir the roux to achieve a deep chocolate-brown color without scorching, which develops complex flavor foundations.
- Use andouille sausage for authentic Cajun spiciness, but substitute with smoked turkey sausage for a leaner protein option.
- Fresh seafood makes a significant difference, so select high-quality shrimp that are firm and have a mild ocean scent.
- Control spice levels by adjusting cayenne pepper and hot sauce to suit personal heat tolerance.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 313 kcal
- Sugar: 3 g
- Sodium: 830 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 115 mg