Easy Sausage and Shrimp Gumbo

Easy Sausage and Shrimp Gumbo
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 12 mins
  • TOTAL TIME
    1 hrs 32 mins
  • SERVING
    8 People
  • VIEWS
    129

A hearty and soul-satisfying gumbo, brimming with savory sausage and succulent shrimp, guaranteed to transport you to the heart of Louisiana with every spoonful. A simple twist on a classic recipe perfect for a comforting and flavorful meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    122 mg
  • Fiber
    2 g
  • Protein
    21 g
  • Saturated Fat
    8 g
  • Sodium
    1070 mg
  • Sugar
    3 g
  • Fat
    45 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View In a large, heavy-bottomed pot or Dutch oven, heat canola oil over medium heat. Gradually whisk in flour, stirring constantly until the mixture becomes a deep, reddish-brown roux, the color of peanut butter. This should take approximately 20 minutes. Be patient and stir continuously to prevent burning.

Image Step 02
02 Step

Recipe View Add diced onion, green bell pepper, and celery to the pot with the roux. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the chopped andouille sausage and continue to cook, stirring, until the sausage is lightly browned, about 5 minutes.

Image Step 03
03 Step

Recipe View Stir in Cajun seasoning, chopped garlic, and black pepper. Cook for about 2 minutes, until fragrant, allowing the spices to bloom and release their aromas.

Image Step 04
04 Step

Recipe View Slowly pour in the chicken stock, stirring constantly to incorporate it smoothly into the roux and vegetable mixture. Bring the gumbo to a simmer, then reduce heat to low. Cover and simmer for at least 30 minutes, allowing the flavors to meld and deepen.

Image Step 05
05 Step

Recipe View Add the peeled and deveined shrimp to the gumbo. Cook until the shrimp are pink and cooked through, approximately 5-10 minutes. Be careful not to overcook the shrimp, or they will become rubbery.

Image Step 06
06 Step

Recipe View Serve hot over cooked rice, if desired. Offer hot sauce on the side for those who prefer an extra kick.

For a richer flavor, use homemade chicken stock.
Adjust the amount of Cajun seasoning to your preference. Start with less and add more to taste.
If the roux becomes too dark too quickly, reduce the heat slightly.
Gumbo tastes even better the next day, as the flavors have more time to develop.
Consider adding a bay leaf during the simmering process and removing it before serving.

Octavia Rodriguez

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 43 Ratings)
Total Reviews: (5)
  • Conrad Fahey

    The instructions were clear and easy to follow. The gumbo turned out perfectly. I will definitely be making this again.

  • Oscar Russel

    I added a bit of okra and some hot sauce to mine and it was amazing! Thanks for sharing this great recipe!

  • Abbie Schmeler

    Simmering the gumbo for longer than 30 minutes really makes a difference in the flavor. I let mine simmer for an hour and it was incredible.

  • Scotty Emard

    I've made gumbo before, but this recipe was the easiest and most delicious I've ever tried. Thank you!

  • Vergie Pollich

    This recipe is fantastic! The roux was perfect, and the gumbo was so flavorful. My family loved it!

LEAVE A REVIEW

Please Rate