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Shrimp and Sausage Gumbo

A close-up of a bowl of shrimp and sausage gumbo, featuring plump shrimp, sliced sausage, and rice, garnished with green onions.
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A rich and savory Louisiana stew featuring a dark roux, plump shrimp, and spicy andouille sausage, perfect for a cozy meal.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 pound andouille sausage, sliced
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish
  • Chopped green onions, for garnish

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, whisk together the flour and oil. Cook over medium heat, stirring constantly, until the mixture reaches a dark chocolate brown color. This can take 30-60 minutes. Be patient and do not rush this step.
  2. Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring, until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer.
  4. Add the sliced andouille sausage, dried thyme, and cayenne pepper. Season with salt and black pepper to taste. Reduce heat to low, cover, and simmer for at least 1 hour, stirring occasionally.
  5. Add the shrimp to the pot and cook until pink and cooked through, about 3-5 minutes.
  6. Serve the gumbo hot over cooked white rice. Garnish with fresh parsley and green onions.

Notes

  • For a spicier gumbo, add more cayenne pepper or a dash of hot sauce.
  • This gumbo can be made ahead of time and reheated. The flavors will meld and deepen overnight.
  • Ensure your roux is a deep, dark brown for the authentic Cajun flavor.

Nutrition

Find it online: https://mdlatdmm.com/shrimp-and-sausage-gumbo-recipe/