Description
This Shrimp and Sausage Gumbo is a rich and flavorful Louisiana classic featuring a dark homemade roux, smoky andouille sausage, tender shrimp, and the holy trinity of vegetables simmered in a savory broth. Perfectly balanced with herbs and spices, this comforting dish is served over rice for a hearty meal that captures the essence of Creole cooking.
Ingredients
Scale
Sausage and Proteins
- 12 ounces andouille sausage, cut into ½-inch pieces
- 1 pound shrimp, peeled, deveined, tails removed
Roux
- â…“ cup butter (or oil)
- â…“ cup all-purpose flour
Vegetables and Aromatics
- 1 small sweet onion, finely diced
- 1 small green bell pepper, finely chopped
- 3 stalks celery, finely chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 4 cups chicken broth (regular sodium)
- ½ cup canned diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 ¼ teaspoons salt (to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- Fresh parsley (optional, for garnish)
Instructions
- Make the Roux: Place a large Dutch oven over medium-low heat and add the butter or oil. Allow the butter to melt completely and wait until it begins to sizzle slightly. Sprinkle in the flour and stir immediately with a wooden spoon to combine. Continue stirring constantly to prevent burning. The roux will thicken and then thin slightly after several minutes. Cook the roux over medium-low heat for 20 to 30 minutes until it reaches a dark caramel color, stirring regularly.
- Cook the Sausage: In a separate skillet, sauté the andouille sausage pieces over medium heat until browned and cooked through. Remove the sausage and drain on a paper towel-lined plate.
- Sauté the Vegetables: Add the diced celery, green bell pepper, and onion to the Dutch oven with the roux. Sauté these vegetables for 6 to 7 minutes until tender. Add the minced garlic and sauté for an additional minute, stirring constantly to avoid burning.
- Add Liquids and Seasonings: Pour in the chicken broth, drained diced tomatoes, and Worcestershire sauce. Stir to combine. Season with thyme, oregano, paprika, cayenne pepper, salt, black pepper, and add the bay leaf. Mix thoroughly to incorporate all the spices.
- Simmer the Gumbo: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 35 to 40 minutes, or until the gumbo has reduced by nearly half and thickened slightly.
- Add Shrimp and Sausage: Stir in the cooked sausage and raw shrimp. Continue simmering for 6 to 7 minutes, or until the shrimp are cooked through, turn opaque, and their tails curl.
- Serve: Remove the bay leaf from the gumbo. Serve hot over cooked rice and garnish with fresh parsley, if desired.
Notes
- For a darker roux, be patient and maintain medium-low heat to avoid burning.
- You can substitute chicken broth with seafood stock for an extra depth of flavor.
- Adjust cayenne pepper to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serve over white rice or cauliflower rice for a low-carb alternative.
