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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo

A hearty gumbo featuring smoky sausage and tender shrimp, complemented by a dark roux and the Holy Trinity of vegetables, delivering classic Louisiana-inspired flavors in every spoonful.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Creole
Calories: 350
Ingredients Method Notes

Ingredients
  

For the gumbo
  • 1 lb shrimp, peeled and deveined Fresh or frozen, depending on availability.
  • 1 lb smoked sausage, sliced Andouille sausage preferred for authentic flavor.
  • 1/2 cup vegetable oil For making the roux.
  • 1/2 cup all-purpose flour For making the roux.
  • 1 large onion, chopped Part of the Holy Trinity.
  • 1 large green bell pepper, chopped Part of the Holy Trinity.
  • 2 stalks celery, chopped Part of the Holy Trinity.
  • 4 cloves garlic, minced Optional for additional flavor.
  • 6 cups chicken stock For the base of the gumbo.
  • 1 tbsp cajun seasoning To taste.
  • 1 tbsp salt To taste.
  • 1/2 tsp black pepper To taste.
  • 1/2 tsp cayenne pepper For heat, adjust to preference.

Method
 

Make the Roux
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Slowly whisk in the flour, stirring constantly until the mixture becomes a dark brown color, about 20-30 minutes.
  3. Remove from heat if it starts to smell burned.
Prepare the Base
  1. Add the chopped onions, bell peppers, and celery to the pot and cook until softened.
  2. Stir in the garlic and cook for another minute.
Add the Liquids
  1. Slowly pour in the chicken stock while stirring to combine.
  2. Add the cajun seasoning, salt, black pepper, and cayenne pepper.
  3. Bring to a simmer and let cook for 30 minutes.
Finish the Gumbo
  1. Add the sliced sausage to the pot and cook for an additional 10 minutes.
  2. Stir in the shrimp and cook until they turn pink, about 5 minutes.
Serve
  1. Serve the gumbo hot over steamed white rice or with potato salad.

Notes

Gumbo can be made ahead of time. Leftovers should be refrigerated for 3-4 days. Reheat to an internal temperature of 165°F (74°C).