Description
This classic Shrimp and Sausage Gumbo is a hearty and flavorful Cajun stew featuring a rich brown roux, smoky sausage, tender shrimp, and fresh vegetables simmered to perfection. It’s served over steamed white rice and garnished with green onions and parsley for a comforting, satisfying meal.
Ingredients
Scale
Roux Base
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
Vegetables and Aromatics
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 4 cloves garlic, minced
Protein and Seasonings
- 1 pound smoked sausage, sliced into 1/4-inch rounds
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Liquids and Add-ins
- 6 cups chicken stock
- 2 bay leaves
- 1 pound medium shrimp, peeled and deveined
- 2 cups sliced okra
- Salt to taste
To Serve
- Cooked white rice
- Chopped green onions and parsley for garnish
Instructions
- Make the Roux: In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Gradually whisk in the flour and stir constantly to form a roux. Continue cooking and stirring until the mixture turns a deep brown color, approximately 15 to 20 minutes.
- Add Aromatics: Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Cook, stirring frequently, until the vegetables become tender, about 5 minutes.
- Cook Sausage: Stir in the sliced smoked sausage and cook for another 5 minutes, allowing the sausage to release fat and brown slightly, enhancing the gumbo’s flavor.
- Season: Sprinkle in the cayenne pepper, thyme, oregano, paprika, and black pepper over the sausage and vegetable mixture. Stir well to evenly coat everything with the spices.
- Add Stock and Simmer: Gradually whisk in the chicken stock, ensuring the mixture is smooth without lumps. Add the bay leaves. Bring the gumbo to a simmer, then reduce the heat to low and cook uncovered for 45 minutes, stirring occasionally to prevent sticking.
- Add Shrimp and Okra: Stir in the peeled and deveined shrimp along with the sliced okra. Continue simmering for 10 more minutes until the shrimp turn pink and are cooked through and the okra is tender.
- Adjust Seasoning: Taste the gumbo and add salt as needed. Remove and discard the bay leaves before serving.
- Serve: Spoon the gumbo over bowls of steamed white rice and garnish with chopped green onions and parsley for a fresh touch.
Notes
- Be patient when making the roux; stirring constantly prevents burning and ensures a rich, deep flavor.
- You can substitute smoked sausage with Andouille sausage for a more traditional Cajun taste.
- If you prefer a thicker gumbo, continue simmering longer to reduce the liquid.
- For extra flavor, consider adding a splash of hot sauce or Worcestershire sauce before serving.
- Make sure to peel and devein shrimp thoroughly for the best texture and flavor.
