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
Scale
- 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