Savory Shrimp and Sausage Gumbo
Dive into the bold, comforting flavors of this Savory Shrimp and Sausage Gumbo, a true Louisiana classic that will transport your taste buds straight to the heart of Cajun cuisine. Crafted with a rich, chocolate-hued roux as its base, this hearty gumbo layers succulent shrimp, smoky andouille sausage, tender okra, and a medley of aromatic vegetables for an irresistible depth of flavor. Perfectly seasoned with paprika, thyme, and a touch of cayenne for just the right amount of heat, this one-pot dish is slow-simmered to perfection, creating a velvety, flavorful sauce. Serve it over fluffy white rice and finish with a sprinkle of fresh parsley and green onions for a meal that's as visually appealing as it is delicious. Whether you're celebrating Mardi Gras or simply craving authentic Southern comfort food, this gumbo is guaranteed to impress!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 12 ounces andouille sausage, sliced
- 6 cups chicken broth
- 14.5 ounces canned diced tomatoes
- 2 cups okra, sliced
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound large raw shrimp, peeled and deveined
- 2 tablespoons parsley, chopped (for garnish)
- 2 green onions, sliced (for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Slowly whisk in the flour to create a roux. Cook, stirring constantly, for about 25-30 minutes, or until it reaches a deep brown color similar to chocolate. Be careful not to burn it.
Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, stirring often, until the vegetables have softened slightly.
Stir in the sliced andouille sausage and cook for another 5 minutes.
Gradually add the chicken broth, stirring to combine with the roux and vegetables.
Add the canned diced tomatoes (with their juices), okra, bay leaves, paprika, thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Add the shrimp to the gumbo and let it simmer for an additional 10 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves from the gumbo. Taste and adjust seasoning, if necessary.
Serve the gumbo hot over a bed of cooked white rice.
Garnish with chopped parsley and sliced green onions before serving.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.3 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
