Shrimp and Sausage Gumbo
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The gumbo recipe is a delicious merging of ingredients, traditions, and cooking techniques, like the culture of Louisiana itself.
The French contributed the roux, a mix of flour and oil that, when heated, blends, creating the base that allows gumbos to attain their exceptional consistency, hue, and texture. “Gumbo” is derived from ki ngombo, the Central Bantu word for okra, the base of many, but not all, gumbos.
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So easy to make, so bursting with flavor, you’ll crave it all season long.
The dish is hearty, filling, and delicious.
Comfort food, thy name is Shrimp and Sausage Gumbo!
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Why do I love Shrimp and Sausage Gumbo?
I love Shrimp and Sausage Gumbo because:
- It can be prepared the day before and is simple to reheat.
- It’s one of the cornerstone dishes of Cajun cuisine.
What is the secret ingredient in gumbo?
Well, I’m going to share this with you so that it won’t be a secret, and by the way, there are three of them: The first is the ½ cupclam juice, and the second mystery ingredient is the two tablespoonsof Cajun seasoning. The third mystery to be solved is the mirepoix, or what in Creole and Cajun cooking circles is called, jokingly, the “holy trinity,” a celebrated union of celery, onions, and bell peppers.
What kind of sausage is used in gumbo?
Andouille sausage and it’s a mainstay of Cajun cooking. So when you sample this double-smoked pork sausage, dolled up with garlic, onions, wine, and time-honed seasonings, you’ll know why it has a special place in Louisiana cooking.
How to serve Shrimp and Sausage Gumbo?
The traditional dish is ladled around a heaping helping of white rice and garnished with green onions. For a simple yet classic meal, serve with a crusty baguette and green salad.
Cooking Tips:
Give yourself plenty of prep and cooking time. Plan on a prep of around 25 minutes; cooking takes an hour and thirty minutes. So, if the wind is with you and the planets align, it’s slightly under two hours to create a truly memorable and beloved meal.
Variations:
While this is a classic Cajan dish, you can swap some ingredients. For example, you can use any color of bell peppers and swap out yellow for red or white onions. Black pepper can stand in for white. And if you forgo the bay leaves and use garlic powder–you do you–.You can use any sausage in a pinch, although it’d be a sacrilege. White rice is standard; substitute brown rice if that’s your pleasure.
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Shrimp and Sausage Gumbo
Ingredients
- 1 1/2 pounds raw large gulf shrimp, peeled & deveined
- One pound andouille sausage, sliced
- ½ cup clam juice
- 6 cups seafood broth or chicken broth
- 1/2 cup vegetable oil, divided
- 1/2 cup all-purpose flour
- 1 large yellow onion, finely chopped
- 2 medium red bell pepper, finely chopped
- 1 rib celery, finely chopped
- 2 tablespoons minced garlic cloves
- 1 tablespoon thyme
- 2 bay leaves
- 2 tablespoons of cajun seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
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Instructions
- In a large dutch oven over medium heat add your 1/2 cup vegetable oil.
- Cook until hot for about 2-3 minutes.
- Add the flour to the oil and stir constantly until there are no lumps, and it turns into a shade of brown. .
- Add the onion, bell peppers, celery, and garlic.
- Cook on the onion mixture, about 15 minutes, until all vegetables are tender.
- Add all seasonings and toss to combine with the onion mixture.
- Add the cam juice and broth stock and stir to combine.
- Bring the mixture to a simmer.
- Reduce the heat to low to medium.
- Cover the ducth oven and allow to simmer for 45 minutes.
- In a large saute pan add 1 tbsp of olive oil and the andouille sausage, cook over medium heat, for 4-5 minutes.
- Make sure to toss for an even cooking on all sides.
- Remove from the pan and set aside.
- Add the cooked sausage to the gumbo and stir to combine.
- Cover the dutch oven and simmer for 30 minutes.
- Add in the shrimp, then simmer for 5-6 minutes, or until the shrimp is fully cooked and no longer translucent.
- Turn off the heat and season with salt and pepper.
- Prepare your rice as directed on the package.
- Add ½ cup rice to your serving bowls.
Nutrition
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How to store Shrimp and Sausage Gumbo?
If you plan to enjoy the Shrimp and Sausage Gumbo within three or four days, store the gumbo in an airtight container in the refrigerator.
Or, you can freeze the shrimp and sausage gumbo recipe for up to three months. Just place portion-sized servings into sealable freezer bags. First, squeeze the air out and then tightly seal. Pro tip: Mark the date on the bag. Future you will thank you.
How to reheat Shrimp and Sausage Gumbo?
The easiest way to (re) bring the heat is by stirring the Shrimp and Sausage Gumbo in a saucepan on medium heat.
How long does Shrimp and Sausage Gumbo last in the fridge?
This dish keeps well; Shrimp and Sausage Gumbo lasts 3-4 days in the fridge — if you can resist it for that long.
Can I make ahead Shrimp and Sausage Gumbo?
There are advantages to cooking your best Shrimp and Sausage Gumbo recipe the day before serving. First, making it a day before can be a big plus for busy days of family dinners or having friends over. The second point is that, like many soups, stews, and sauces, the diverse ingredients meld and marry over time, enhancing the flavor.
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Related Recipes You Might Enjoy:
Corn and Shrimp Fritters – Savory and filling, enjoy these delectable cakes as an appetizer or entree.
Southern Fried Pickles – The tart taste of pickles meets the signature Southern cooking technique: frying. The sensational dipping sauce is an excellent final touch.
Old Fashioned Cajun Cake – Finish your Cajun meal with this sweet and satisfying dessert.
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