Shrimp and Sausage Gumbo

Step into the heart of Cajun cuisine with a culinary escapade that promises to warm your soul and tantalize your taste buds – Shrimp and Sausage Gumbo. This iconic Southern dish, rooted in the vibrant traditions of Louisiana, weaves a flavorful tapestry of plump shrimp, savory sausage, and a medley of aromatic spices, all harmonizing in a velvety roux-based broth. Join us on a flavorful expedition where each spoonful transports you to the bayous and bustling kitchens of the South, inviting you to savor the rich history and diverse flavors that make Shrimp and Sausage Gumbo an everlasting gem in the realm of comfort food.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: Gumbo, New Orleans Gumbo, Shrimp and Sausage Gumbo

Servings: People

Calories: 469kcal

Equipment

Large Dutch Oven

Ingredients

1 lb Shrimp
2 Links Andouille Sausage Fresh (sliced at an angle)
1/4 cup Vegetable oil
3 tbsp Butter
1/2 Cup Flour
2 Stalks Celery (diced)
1 Bay Leaf
1 Green Pepper (diced)
1 Yellow Onion (diced)
1/2 Cup Crushed Tomato
1 tbsp Cajun Seasoning
4 Cups Chicken Stock
2 Cups Okra (chopped)
5 Cloves Garlic (minced)

Instructions

Begin by preparing the roux. Heat oil and butter in a dutch oven and add flour. Cook the flour while stirring constantly over medium heat for 20 minutes. It will gradually deepen in color to the color of peanut butter. It's important to stir constantly so that the flour doesn't stick to the bottom and burn.
Once the roux has reached the desired color (peanut butter), add the bay leaf, onions, celery, and green peppers and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding chicken stock while stirring continuously until it thickens and comes to a boil.
Stir in crushed tomatoes, cajun seasoning, and salt (if needed) along with the fresh sausage and okra. Mix well and bring this to a boil. Once the stew starts boiling, reduce the heat to low and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy.
Add shrimp to the pot, simmer for an additional (8-10) minutes and turn off the heat. Gumbo tastes even better the next day as leftovers.
Serve over rice

Nutrition