This Shrimp and Sausage Gumbo captures the spirit of authentic Cajun cuisine. A deep brown roux enriched with diced vegetables, Andouille sausage and aromatic spices builds a rich base. Juicy shrimp lend a satisfying, hearty touch to the stew, delivering a savory blend of flavors that evoke rustic Southern comfort.
Shrimp And Sausage Gumbo is a hearty, one-pot stew that gives you a true taste of authentic Cajun cooking. I start by creating a rich roux with one cup all-purpose flour and one cup vegetable oil, a process that provides a strong base and adds a good dose of carbs and fats.
I then add diced onion, green bell pepper, and celery which supply essential vitamins and create a solid aroma. The garlic I mix in makes a big difference too.
When I add sliced Andouille sausage and large, peeled shrimp, the gumbo not only becomes packed with protein but also layered in flavor. I then stir in a can of diced tomatoes and a cup of okra for extra texture.
With the help of chicken stock, bay leaves, dried thyme, cayenne, and paprika, the dish simmers into a nutritional delight. I serve it over cooked rice for a filling, balanced meal that warms you right up.
Why I Like this Recipe
I really like this recipe because it gives me a chance to create a rich, deep flavor that reminds me of real Cajun cooking. I love how the roux turns all brown and nutty when i stir it slowly- it makes the whole dish feel super hearty and comforting.
Another thing is the awesome combo of shrimp and sausage. I really enjoy how the flavors mix together so well, and even though it takes a bit of time to get everything just right, i think it’s totally worth it.
Also i like that this recipe fills my kitchen with a great aroma. The way the garlic, onion, celery, and spices come together just makes the whole house smell amazing.
Lastly, i appreciate how it all cooks in one pot over rice, making it a simple, one-dish meal that is perfect for a lazy day when i want something filling and delicious even if its not perfect.
Ingredients
- All-purpose flour: provides carbohydrates and thickening; essential for a hearty base.
- Shrimp: lean and protein rich, it introduces a subtle sweetness and a taste of the sea.
- Andouille sausage: adds smoky, spicy flavor and crucial protein for a robust gumbo.
- Okra: packed with fiber, it enlivens the texture, keeping the gumbo nice and lively.
- Vegetables: onion, bell pepper, and celery boost vitamins and add natural sweetness to the broth.
- Chicken stock: the savory liquid that forms the base and ties every flavor together.
- Spices: bay leaves, thyme, cayenne, and paprika add complexity and a warm kick to each bite.
Ingredient Quantities
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 pound Andouille sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1 (14.5 ounce) can diced tomatoes
- 1 cup okra, sliced (if you like extra texture)
- 6 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (or more if you like heat)
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Cooked rice for serving
How to Make this
1. In a large pot, heat the oil over medium heat then slowly whisk in the flour to create a roux. Keep stirring constantly so it turns a deep brown color without burning.
2. Add the diced onion, green bell pepper, and sliced celery into the roux. Stir everything together and let it cook for about 5 minutes until the veggies start to soften.
3. Mix in the minced garlic and sliced Andouille sausage, letting the sausage brown slightly for a couple of minutes.
4. Pour in the can of diced tomatoes and add the sliced okra if using. Stir in the bay leaves, dried thyme, cayenne pepper, and paprika.
5. Gradually add the chicken stock while stirring to blend the roux smoothly with the liquids.
6. Bring the mixture to a simmer then let it cook for about 15 minutes so all the flavors start to combine.
7. Stir in the peeled and deveined shrimp and let them cook until they turn pink, roughly 5 to 7 minutes.
8. Taste the gumbo and add salt and black pepper as needed.
9. Before serving, remove the bay leaves.
10. Serve your shrimp and sausage gumbo over a bowl of cooked rice and enjoy the deep, rustic flavors!
Equipment Needed
1. A large pot (at least 6-quart) to begin the roux on medium heat
2. A whisk to slowly and steadily mix the flour into the oil
3. A cutting board to dice the onion, chop the bell pepper and slice the celery
4. A sharp knife for dicing, slicing, and mincing the garlic and sausage
5. Measuring cups and spoons for the flour, oil, spices, and other ingredients
6. A stirring spoon or wooden spatula to mix the veggies, sausage, and other components
7. A can opener for opening the can of diced tomatoes
8. A pot or rice cooker to cook the rice for serving
9. Serving bowls to dish out your gumbo over the rice
FAQ
Shrimp And Sausage Gumbo Recipe Substitutions and Variations
- If you don’t have all-purpose flour, you can use corn starch as a thickener instead. It might change the flavor a little but it works.
- Instead of vegetable oil, try using canola or peanut oil – both of these oils will do just fine in the gumbo.
- Can’t find Andouille sausage? Smoked sausage or chorizo can be a good alternative even though the spice level might be a bit different.
- If large shrimp aren’t available, you can use scallops or a firm white fish as a substitute for the sea flavors in the dish.
- For chicken stock, you can use seafood stock or water with extra seasoning if you’re in a pinch. It won’t be exactly the same, but it’ll still be tasty.
Pro Tips
1. When making the roux, keep stirring like crazy so it gets that deep brown color without burning. It might take a good while but trust me, that rich flavor is totally worth it.
2. Adding the chicken stock slowly is key. If you pour it in too fast, you’ll get lumpy bits in your gumbo. Take your time and keep stirring so the mix stays smooth.
3. Taste your gumbo as it’s simmering and don’t be afraid to adjust the salt or spices. Sometimes a little extra pinch of cayenne or even a dash of fresh herbs can make a big difference.
4. Be careful with the shrimp. They cook really fast so add them towards the end and watch closely. Overcooked shrimp end up rubbery and no one wants that.
Shrimp And Sausage Gumbo Recipe
My favorite Shrimp And Sausage Gumbo Recipe
Equipment Needed:
1. A large pot (at least 6-quart) to begin the roux on medium heat
2. A whisk to slowly and steadily mix the flour into the oil
3. A cutting board to dice the onion, chop the bell pepper and slice the celery
4. A sharp knife for dicing, slicing, and mincing the garlic and sausage
5. Measuring cups and spoons for the flour, oil, spices, and other ingredients
6. A stirring spoon or wooden spatula to mix the veggies, sausage, and other components
7. A can opener for opening the can of diced tomatoes
8. A pot or rice cooker to cook the rice for serving
9. Serving bowls to dish out your gumbo over the rice
Ingredients:
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 pound Andouille sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1 (14.5 ounce) can diced tomatoes
- 1 cup okra, sliced (if you like extra texture)
- 6 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (or more if you like heat)
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Cooked rice for serving
Instructions:
1. In a large pot, heat the oil over medium heat then slowly whisk in the flour to create a roux. Keep stirring constantly so it turns a deep brown color without burning.
2. Add the diced onion, green bell pepper, and sliced celery into the roux. Stir everything together and let it cook for about 5 minutes until the veggies start to soften.
3. Mix in the minced garlic and sliced Andouille sausage, letting the sausage brown slightly for a couple of minutes.
4. Pour in the can of diced tomatoes and add the sliced okra if using. Stir in the bay leaves, dried thyme, cayenne pepper, and paprika.
5. Gradually add the chicken stock while stirring to blend the roux smoothly with the liquids.
6. Bring the mixture to a simmer then let it cook for about 15 minutes so all the flavors start to combine.
7. Stir in the peeled and deveined shrimp and let them cook until they turn pink, roughly 5 to 7 minutes.
8. Taste the gumbo and add salt and black pepper as needed.
9. Before serving, remove the bay leaves.
10. Serve your shrimp and sausage gumbo over a bowl of cooked rice and enjoy the deep, rustic flavors!
