Classic Gumbo with Andouille Sausage & Shrimp
User Reviews
5
57 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 40 mins
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Servings
8
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Calories
545 kcal
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Course
Main Course
Classic Gumbo with Andouille Sausage & Shrimp
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Classic Gumbo combines browned andouille sausage, a deeply browned milk chocolate-colored roux, and the holy trinity of onion, celery, and bell pepper in a rich broth thickened with tomato paste and seasoned with cayenne, creole seasoning, and thyme. Shrimp and scallions finish the dish, which is traditionally served over cooked white rice. The slow cooking of the roux develops a nutty flavor that anchors this hearty and flavorful stew.
Description
The Classic Gumbo with Andouille Sausage & Shrimp builds flavor through a careful browning of flour in oil to create a milk chocolate-colored roux that forms the base of the dish. Andouille sausage is browned first to develop a caramelized exterior and reserved. The holy trinity of diced onion, celery, and red bell pepper cooks in the roux, softening while absorbing the nutty, toasted flavor. Chicken broth is gradually incorporated with tomato paste and spices such as creole seasoning, thyme, cayenne pepper, and bay leaves for depth. The andouille slices return to the pot as the gumbo simmers, meld aromas, and develop flavor. Finally, peeled shrimp and chopped scallions are added toward the end for freshness and seafood richness. Served over plain white rice, this gumbo balances hearty meats, spice, and creamy textured broth, delivering a classic taste of Louisiana cuisine.
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Ingredients
- 7 tablespoons vegetable oil divided
- 1½ pounds andouille sausage see note, smoked
- ¾ cup all-purpose flour
- 1½ cups yellow onion from one large onion, chopped
- 2 celery diced, stalks
- 1 red bell pepper seeded and diced
- 7 cups chicken broth low-sodium
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon cayenne pepper (optional)
- 2½ teaspoons creole seasoning such as Emeril's Essence or Tony Cachere's
- 1 teaspoon thyme fresh, chopped; or ½ teaspoon dried
- 2 bay leaf
- 1½ pounds Shrimp peeled and deveined, large
- ½ cup scallion from about 4 scallions, white and green parts, chopped
- white rice for serving, cooked
Instructions
- In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausages and brown on all sides, 5 to 7 minutes. Set the browned sausages aside on a cutting board.
- Lower the heat to medium and add the remaining 6 tablespoons (90 ml) of oil to the pot. Add the flour and cook, stirring slowly and constantly with a wooden spoon and making sure to scrape the corners of the pot, until the roux turns the color of milk chocolate. Depending on the type of pot you use, this process can take anywhere from 5 to 15 minutes; be patient to get the right color. (The roux will smell toasty as it browns—that’s okay, but if it starts to smoke at any point, turn the heat down or remove the pot from the heat for a moment.)
- Add the onion, celery, and bell pepper and cook with the roux, stirring frequently, until softened, 7 to 9 minutes.
- Gradually add the chicken broth, whisking to incorporate the roux as you go, and making sure to scrape the bottom and corners of the pot. Don’t worry if it looks like the roux isn’t blending with the broth; it will come together once it boils.
- Stir in the tomato paste, salt, sugar, cayenne (if using), Creole seasoning, thyme, and bay leaves. Bring to a boil, stirring frequently and scraping the bottom and corners of the pot where the roux may settle. Turn down the heat and simmer, uncovered and stirring occasionally, for 20 minutes.
- Meanwhile, cut the browned sausages on a diagonal into ½-inch (12-mm) slices.
- Add the sliced sausage and shrimp to the gumbo and simmer until the sausage is heated through and the shrimp are just cooked, 3 to 4 minutes.
- Remove and discard the bay leaves, and then stir in the scallions. Spoon white rice into bowls and ladle the gumbo around the rice.
- Make-Ahead/Freezing Instructions: The gumbo can be partially prepared, one day ahead of time, up until the point where you add the sliced sausage and shrimp to the broth. Before serving, simply bring the broth to a simmer and then proceed with the recipe. Leftover gumbo can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. When reheating, bring it to a gentle simmer over low heat. Be mindful that shrimp can become slightly tougher when reheated.
- Andouille is a seasoned and smoked sausage made from pork, most often associated with Louisiana Creole cuisine. You can usually find it in the cooked sausage section of your supermarket—and, since it’s already cooked, all you need to do is brown and heat it.
Nutrition Information
Show Details
Calories
545kcal
(27%)
Carbohydrates
20g
(7%)
Protein
28g
(56%)
Fat
39g
(60%)
Saturated Fat
10g
(50%)
Cholesterol
156mg
(52%)
Sodium
1362mg
(57%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 20g | 7% |
| Protein | 28g | 56% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 1362mg | 57% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
57 reviews
Excellent
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