Shrimp and Sausage Gumbo Recipe
User Reviews
5
Shrimp and Sausage Gumbo Recipe
Description
This Shrimp and Sausage Gumbo starts with a homemade dark roux, made by slowly cooking equal parts butter and all-purpose flour until the mixture achieves a rich brown color, infusing the dish with deep nutty flavor. Andouille sausage is browned separately to develop savory caramelization and then combined with finely diced onion, green bell pepper, and celery, which are sautéed in the roux to form a flavorful vegetable base. Garlic is added for aroma and depth. The gumbo is built up with chicken broth, drained diced tomatoes, Worcestershire sauce, and a selection of dried herbs and spices like thyme, oregano, cayenne, paprika, and bay leaf to layer complexity and subtle heat. Shrimp is added near the end to prevent overcooking, maintaining tenderness. The finished gumbo is a thick, hearty stew with smoky, spicy, and savory notes that develop through its long, slow cooking.
Serve this gumbo hot, perhaps over steamed rice or with crusty bread to soak up the flavorful broth. It makes for a comforting, filling meal especially appreciated in cooler weather or as part of a traditional Southern-style dinner.
This gumbo can be stored refrigerated for 3 to 5 days in an airtight container and freezes well up to three months, preserving its flavor and texture for later enjoyment. If pressed for time, a store-bought dark roux can be substituted, but the homemade roux will yield better depth.
Ingredients
- 12 ounces andouille sausage cut into ½-inch pieces
- ⅓ cup butter or oil
- ⅓ cup flour all purpose
- 1 sweet onion finely diced, small
- 1 bell pepper finely chopped, small green
- 3 celery finely chopped, stalks
- 2 cloves garlic minced
- 4 cups chicken broth regular sodium
- ½ cup diced tomatoes drained, canned
- 1 Tbsp. Worcestershire sauce
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 ¼ teaspoons salt to taste
- ½ teaspoon black pepper
- 1 bay leaf
- 1 pound Shrimp peeled, deveined, tails removed
- parsley optional, fresh
Instructions
How to Make Roux for Gumbo:
- Place a large Dutch oven over medium-low heat. Add butter or oil. If using butter, let it melt completely and wait for it to start sizzling slightly.
- Sprinkle in flour and begin stirring immediately with a wooden spoon. You’ll notice the roux beginning to thicken up rather quickly.
- Stir constantly at this point to prevent it from burning. The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it.
- Cook roux over medium-low heat for at least 20 minutes or up to 30 minutes.
How to Make Gumbo:
- Sauté sausage in a separate skillet. Remove sausage from pan once cooked through and let drain on a paper towel lined plate.
- Add diced celery, green bell pepper, and onion to the Dutch oven with the homemade roux. Saute for 6-7 minutes or until vegetables become tender.
- Add crushed garlic and continue sautéing for an additional minute.
- Pour in broth, tomatoes, and Worcestershire sauce. Stir to combine.
- Add thyme, oregano, paprika, cayenne pepper, salt, pepper, and bay leaf. Mix until well combined.
- Bring gumbo to a boil. Once ingredients are boiling, reduce heat to a simmer. Allow gumbo to simmer for 35-40 minutes, uncovered, or until it is reduced by almost half.
- Add shrimp and sausage. Stir to combine. Continue simmering for 6-7 minutes or until shrimp are cooked through, opaque, and their tails begin to curl.
- Remove bay leaf and serve shrimp gumbo over rice with fresh parsley.
Notes
- Use all-purpose flour for the roux; bleached or unbleached varieties both work well.
- If short on time, a store-bought dark roux may be used but will reduce flavor compared to homemade.
- Leftover gumbo stores in the refrigerator for 3 to 5 days when covered well in an airtight container.
- Freeze leftovers in freezer-safe containers for up to 3 months to enjoy later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 199mg | 66% |
| Sodium | 1670mg | 70% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 27mg | 30% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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