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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo

My version of Shrimp and Sausage Gumbo! So easy to make, so bursting with flavor, you’ll crave it all season long.

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo because what else is better than a thick, rich stew on a cold evening + it’s SOO GOOD!

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo… Come on down and grab a bowl! A little housemade New Orleans fun in a bowl…

Shrimp and Sausage Gumbo

Prep Time: 25 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 h 55 minutes | Yield: 8

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

How to make Shrimp and Sausage Gumbo:

a.

b.

Step 1. In a large dutch oven over medium heat add your 1/2 cup vegetable oil.

Step 2. Cook until hot for about 2-3 minutes.

Step 3. Add the flour to the oil and stir constantly until there are no lumps, and it turns into a shade of brown. .

Step 4. Add the onion, bell peppers, celery, and garlic.

Step 5. Cook on the onion mixture, about 15 minutes, until all vegetables are tender.

Step 6. Add all seasonings and toss to combine with the onion mixture.

Step 7. Add the cam juice and broth stock and stir to combine.

Step 8. Bring the mixture to a simmer.

Step 9. Reduce the heat to low to medium.

Step 10. Cover the dutch oven and allow to simmer for 45 minutes.

Step 11. In a large saute pan add 1 tbsp of olive oil and the andouille sausage, cook over medium heat, for 4-5 minutes.

Step 12. Make sure to toss for even cooking on all sides.

Step 13. Remove from the pan and set aside.

Step 14. Add the cooked sausage to the gumbo and stir to combine.

Step 15. Cover the dutch oven and simmer for 30 minutes.

Step 16. Add in the shrimp, then simmer for 5-6 minutes, or until the shrimp is fully cooked and no longer translucent.

Step 17. Turn off the heat and season with salt and pepper.

Step 18. Prepare your rice as directed on the package.

Step 19. Add ½ cup rice to your serving bowls.

Step 20. Ladleful gumbo into the rice-filled bowl. .

Step 21. Garnish with chopped green onions and hot sauce.

Enjoy!

Shrimp and Sausage Gumbo

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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo

Yield: 8
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes

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

Instructions

  1. In a large dutch oven over medium heat add your 1/2 cup vegetable oil.
  2. Cook until hot for about 2-3 minutes.
  3. Add the flour to the oil and stir constantly until there are no lumps, and it turns into a shade of brown. .
  4. Add the onion, bell peppers, celery, and garlic.
  5. Cook on the onion mixture, about 15 minutes, until all vegetables are tender.
  6. Add all seasonings and toss to combine with the onion mixture.
  7. Add the cam juice and broth stock and stir to combine.
  8. Bring the mixture to a simmer.
  9. Reduce the heat to low to medium.
  10. Cover the ducth oven and allow to simmer for 45 minutes.
  11. In a large saute pan add 1 tbsp of olive oil and the andouille sausage, cook over medium heat, for 4-5 minutes.
  12. Make sure to toss for an even cooking on all sides.
  13. Remove from the pan and set aside.
  14. Add the cooked sausage to the gumbo and stir to combine.
  15. Cover the dutch oven and simmer for 30 minutes.
  16. Add in the shrimp, then simmer for 5-6 minutes, or until the shrimp is fully cooked and no longer translucent.
  17. Turn off the heat and season with salt and pepper.
  18. Prepare your rice as directed on the package.
  19. Add ½ cup rice to your serving bowls.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 34gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 120mgSodium: 2166mgCarbohydrates: 16gNet Carbohydrates: 0gFiber: 1gSugar: 3gSugar Alcohols: 0gProtein: 32g

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