Description
A classic Shrimp & Sausage Gumbo featuring a rich, dark roux base, tender andouille sausage, fresh shrimp, and a medley of aromatic vegetables simmered to perfection. This hearty Cajun stew is served over fluffy white rice, delivering bold flavors and a comforting meal perfect for any occasion.
Ingredients
Scale
Roux Base
- 4 tbsp. unsalted butter
- 1/4 cup all-purpose flour
Vegetables
- 1 small yellow onion, chopped
- 1 medium green bell pepper, seeds and ribs removed, chopped
- 2 stalks celery, finely sliced
- 2 cloves garlic, finely chopped
- 3 scallions, sliced (some reserved for serving)
Proteins & Seasonings
- 12 oz. andouille sausage, sliced into 1/2-inch rounds
- 1 tbsp. Cajun seasoning (without salt)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 bay leaf
- 1 lb. medium shrimp, peeled and deveined
Liquids & Sides
- 4 cups low-sodium chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- Cooked white rice, for serving
Instructions
- Make the Roux: In a large, deep skillet over medium-low heat, melt the unsalted butter. Gradually add the all-purpose flour, stirring constantly to prevent burning. Continue cooking and stirring until the roux turns a dark caramel color, about 12 to 15 minutes.
- Sauté the Vegetables: Add the chopped yellow onion, green bell pepper, and sliced celery to the roux. Cook, stirring frequently, until the vegetables soften, approximately 8 minutes.
- Add Sausage and Seasonings: Stir in the sliced andouille sausage, finely chopped garlic, Cajun seasoning, and season with kosher salt and freshly ground black pepper to taste. Combine thoroughly to blend flavors.
- Add Broth, Tomatoes, and Bay Leaf: Pour in the low-sodium chicken broth and the fire-roasted diced tomatoes. Toss in the bay leaf and increase heat to bring the mixture to a boil.
- Simmer the Gumbo: Lower the heat to maintain a gentle simmer. Cook, stirring occasionally, until the gumbo thickens and flavors meld, about 1 hour.
- Cook the Shrimp: In the last 6 minutes of simmering, add the peeled and deveined shrimp to the gumbo. Continue cooking until the shrimp turns pink and is cooked through.
- Finish and Serve: Stir in the sliced scallions, reserving some for garnish. Adjust seasonings if necessary. Serve the gumbo hot over bowls of cooked white rice, topped with the reserved scallions.
Notes
- For a thicker gumbo, cook the roux to a deeper caramel color but watch carefully to avoid burning.
- The Cajun seasoning used here is salt-free, so adjust salt levels based on your taste preference and the seasoning blend.
- You can substitute andouille sausage with smoked kielbasa if unavailable.
- Make sure to peel and devein shrimp properly for the best texture.
- Leftovers can be stored in the refrigerator for up to 3 days and often taste better the next day as flavors develop.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Keywords: Shrimp gumbo, sausage gumbo, Cajun recipe, roux gumbo, seafood stew, andouille sausage recipes, traditional gumbo, Louisiana gumbo
