Sausage and Shrimp Gumbo

I don’t know about you, but I could really go for some gumbo right now. It’s been cold and rainy all week, and a big bowl of steaming hot gumbo would be the perfect comfort food. But I also don’t want to spend hours in the kitchen slaving over a pot.

That’s where this sausage and shrimp gumbo recipe comes in. It’s easy to make, and it tastes delicious! So come on – let’s get cooking!

This sausage and shrimp gumbo is one of my favorites. It’s flavorful and hearty, and best of all, it only takes about 30 minutes to make.

The combination of flavors is sure to please even the most discerning palate.

So if you’re looking for something delicious and satisfying, give this gumbo a try. I promise you won’t be disappointed!

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Why do I love this recipe?

This gives you that traditional gumbo flavor you know and love. This is a recipe that is going to give you that deep and rich seafood flavor you know and love.

Skip ordering out and stay in and create a meal that your friends and family will devour.

Gumbo VS Jambalaya

While gumbo and jambalaya are similar to some, they do offer a different flavor and texture. Jambalaya is more of a skillet dish and a gumbo is more of a soup base. While they can use a mix of meats and offer Cajun flavors, they are going to provide different flavors and texture.

What to serve with shrimp and sausage gumbo?

Pair with this stuffed garlic bread, homemade rolls, or even a side of greens. You can honestly pair your sausage gumbo with any and all your favorite side dishes. Or eat it alone as a meal in one.

Tips

• Allowing the seafood to simmer is going to really deepen the flavor of the gumbo.
• Making sure to use all the veggies is going to really enhance the flavors.
• If you simmer all day, then do not add the rice till the end, or it can become gummy.
• You are welcome to change up the protein used to fit your flavor preference.

Ingredients:

• Clam juice
• Andouille sausage
• Vegetable oil
• Shrimp
• Flour
• Onions
• Fresh thyme
• Red bell pepper
• Cayenne pepper
• Celery
• Fresh parsley
• Okra
• Bay leaves
• Steamed brown rice
• Minced garlic
• Green onions
• Salt and pepper to taste

How to make this Sausage and Shrimp Gumbo:

Step 1. Place the shells from the shrimp into a pot of boiling water. Simmer the shells for 20 minutes, then remove them from the pot. 

Step 2. Pour a cup of water and the clam juice to the pot with the shrimp broth, and put to the side for later. 

Step 3. Add the vegetable oil to a large pot, and mix in the flour. 

Step 4. Brown the flour for a few minutes in the oil, but be sure not to let it burn. 

Step 5. Add the okra, celery, bell pepper, onion, cayenne pepper, garlic, thyme, and salt and pepper to taste in the pot with the flour mixture. Saute until the vegetables soften.

Step 6. Pour the shrimp stock mixture into the pot with the vegetables a little at a time, whisking constantly as you do. 

Step 7. Bring the mixture to a simmer, and strain off any excess fat or oil that rises to the surface of the mixture. 

Step 8. Heat a tablespoon of oil in a skillet over medium-high heat, and saute the sausage until browned on both sides and cooked through. Remove the sausage and set aside. 

Step 9. Place ½ cup of water into the skillet you cooked the sausage in, scraping the bottom of the skillet well. Simmer for 1-2 minutes, and then pour the mixture into the pot of soup. 

Step 10. Simmer the soup for 30 minutes. 

Step 11. Mix the sausage into the soup, and simmer for 30 minutes more. 

Step 12. Stir the shrimp into the pot, and simmer for 5-10 minutes until they are cooked well. 

Step 13. Remove the gumbo from the heat, add in the parsley and green onions and serve over rice. 

THANKS FOR PINING!

Can you let gumbo simmer all day?

You can let your gumbo simmer, but I find that it is best to add the rice closer to the end if you are going to do that. As the rice can break down quite a bit and become a bit gummy in the soup if you let it cook all day.

What can I add to gumbo to make it thicker?

If you want a thicker gumbo simply add 1 teaspoon of cold water and 1 teaspoon of cornstarch in a bowl. Whisk to create a cornstarch slurry and then stir it into the hot gumbo. Stir and it will thicken in minutes.

If it is still not thick enough, repeat the slurry until it reaches your desired texture.

Why is my gumbo not thick?

You could have too much liquid if you find your gumbo is not very thick. Just do the cornstarch slurry mentioned above to thicken it.

Do you have to fully thaw shrimp before cooking?

You do not need to fully thaw shrimp before cooking in the gumbo. Just add a few minutes extra to the cooking time to ensure the gumbo cooks all the way through.

Also, try my Red Lobster shrimp scampi recipe for another amazing shrimp recipe that you and your family might fall in love with.

Is it better to cook shrimp thawed or frozen?

You can cook shrimp thawed or frozen when adding it to soups, stews, etc. Now if you are going to pan-sear shrimp I find it is best to have it thawed, so it cooks more evenly.

I find that sometimes it can overcook areas and you still waiting for parts to thaw and cook and it can make pieces of the shrimp rubbery as it overcooks portions of the shrimp.

Variations

• Instead of shrimp swap with crawdads, lobster, crab, etc.
• You can use white rice instead of brown rice.
• If you do not like heat, leave out the cayenne pepper.
• Want it spicier then simply add in extra cayenne or Cajun spices.
• Splash with hot sauce to enhance the spice factor.

How to store and reheat this Sausage and Shrimp Gumbo?

Storing gumbo all you have to do is place it in an airtight container and store it in the fridge for 2-3 days.

Then to reheat opt for the microwave, stovetop, or even the slow cooker. Just warm it up until it is cooked through.

Can I make this recipe ahead of time?

You could make the gumbo a day in advance. Then store in the fridge in an airtight container. Then warm it up right before serving.

More easy seafood recipes?

Sweet Chili Shrimp Stir Fry – A lovely dinner!

Seafood Mac and Cheese – It’s the perfect comfort food for a cold winter night.

Crab and Shrimp Seafood Bisque – That makes me feel pretty good!