Description
Rich, hearty, and brimming with Creole flavor, this Shrimp and Sausage Gumbo combines succulent shrimp, smoky sausage, and vibrant vegetables in a deeply flavorful roux-based broth. Serve it over steamed rice for an authentic taste of Louisiana right in your own kitchen!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 oz smoked sausage (such as Andouille), sliced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups seafood stock (or additional chicken broth)
- 2 teaspoons Creole seasoning (adjust to taste)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
Instructions
Make the Roux:
Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Whisk in flour gradually, stirring constantly until the roux turns a rich chocolate brown color (15–20 minutes). Be careful not to burn.Add Vegetables:
Stir diced onion, bell pepper, celery, and garlic into the roux, cooking until vegetables are tender, about 5 minutes.Add Sausage and Seasonings:
Add smoked sausage slices, diced tomatoes (with juices), chicken broth, seafood stock, Creole seasoning, and bay leaf. Bring to a boil, then reduce heat and simmer gently uncovered for 40–45 minutes, stirring occasionally.Add Shrimp:
Stir shrimp into the gumbo during the final 10 minutes of cooking. Cook until shrimp turn pink and opaque. Season to taste with salt and pepper.Serve:
Discard bay leaf. Serve hot over cooked white rice, garnished generously with sliced green onions and fresh parsley
Notes
- Roux Tip: Cook your roux patiently, stirring continuously, to achieve authentic flavor without burning.
- Heat Level: Adjust the Creole seasoning to your preferred spice level. Add hot sauce if you enjoy more heat.
- Seafood Variation: Feel free to add crabmeat, crawfish, or oysters for a traditional seafood gumbo.
- Storage: Gumbo flavors intensify after sitting—store leftovers refrigerated for up to 3–4 days or freeze for up to 2 months. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stove Top
- Cuisine: Cajun/Creole