Warm up with a bowl of Shrimp and Sausage Gumbo, a classic Southern dish brimming with rich flavors and a hearty blend of ingredients. This gumbo features savory andouille sausage, tender shrimp, and a perfectly spiced roux-based broth, making it a comforting choice for any meal.
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 2 bay leaves
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup okra, sliced (fresh or frozen)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce (optional, adjust to taste)
- 1 bunch green onions, chopped (for garnish)
- Cooked white rice (for serving)
Directions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually stir in the flour, cooking and stirring constantly to make a roux. Continue to cook until the roux is dark brown, about 10-15 minutes.
- Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, chicken broth, bay leaves, paprika, thyme, cayenne pepper, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the sausage and okra to the pot. Simmer for an additional 15 minutes.
- Stir in the shrimp, Worcestershire sauce, and hot sauce (if using). Cook until the shrimp are pink and cooked through, about 5 minutes.
- Remove the bay leaves before serving. Garnish with chopped green onions.
- Serve the gumbo over cooked white rice. Enjoy!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
- Calories: Approximately 400 kcal per serving
Variations
- Seafood Options: Substitute shrimp with other seafood like crab or fish if preferred.
- Spice Level: Adjust the cayenne pepper and hot sauce to suit your spice tolerance.
- Vegetable Additions: Add other vegetables like bell peppers or tomatoes for extra flavor.
Storage and Reheating
- Storage: Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the gumbo for up to 3 months.
- Reheating: Reheat the gumbo on the stovetop over medium heat until heated through. If frozen, thaw in the refrigerator overnight before reheating.
FAQs
- Can I make this gumbo ahead of time?
Yes, gumbo often tastes even better the next day as the flavors continue to meld together. - Can I use a different type of sausage?
Yes, feel free to use other sausages like chorizo or kielbasa for different flavors. - How can I thicken the gumbo if it’s too thin?
If the gumbo is too thin, you can simmer it longer to reduce the liquid or add a slurry made from cornstarch and water. - Can I use fresh okra instead of frozen?
Yes, fresh okra can be used. Just slice and add it as directed. - What if I don’t like spicy food?
Reduce or omit the cayenne pepper and hot sauce to make a milder gumbo. - Can I make gumbo without a roux?
The roux adds depth and flavor to gumbo, but you can make a lighter version without it if preferred. - Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used as a substitute for chicken broth. - How do I know when the roux is ready?
The roux should be a dark brown color, resembling chocolate, and have a nutty aroma. Be sure to stir constantly to prevent burning. - Can I make this recipe gluten-free?
Use gluten-free flour to make the roux, and ensure all other ingredients are gluten-free. - What sides pair well with gumbo?
Gumbo is traditionally served with white rice, but it can also be paired with cornbread or a side salad.
Conclusion
Shrimp and Sausage Gumbo is a delightful and flavorful dish that brings the taste of Southern comfort food to your table. With its hearty ingredients and rich, spicy broth, this gumbo is sure to become a family favorite. Enjoy the deep flavors and satisfying textures in every bowl!
PrintShrimp and Sausage Gumbo
- Total Time: 1 hour 10 minutes
Description
Enjoy the comforting flavors of Shrimp and Sausage Gumbo, a hearty and spicy dish perfect for a satisfying meal. This recipe features a rich roux, flavorful sausage, tender shrimp, and a variety of vegetables, all served over fluffy white rice.
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 2 bay leaves
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup okra, sliced (fresh or frozen)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce (optional, adjust to taste)
- 1 bunch green onions, chopped (for garnish)
- Cooked white rice (for serving)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually stir in the flour, cooking and stirring constantly to make a roux. Continue to cook until the roux is dark brown, about 10-15 minutes.
- Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, chicken broth, bay leaves, paprika, thyme, cayenne pepper, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the sausage and okra to the pot. Simmer for an additional 15 minutes.
- Stir in the shrimp, Worcestershire sauce, and hot sauce (if using). Cook until the shrimp are pink and cooked through, about 5 minutes.
- Remove the bay leaves before serving. Garnish with chopped green onions.
- Serve the gumbo over cooked white rice. Enjoy!
Notes
For a richer flavor, use homemade chicken broth and adjust the spices to your preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes