Shrimp and Sausage Gumbo
Dive into the bold and irresistible flavors of Shrimp and Sausage Gumbo, a hearty Louisiana classic that brings the essence of Southern comfort straight to your table. Perfectly spiced with Cajun seasoning and simmered to perfection, this gumbo features tender shrimp, smoky andouille sausage, and a rich roux-based broth brimming with vegetables like okra, bell peppers, onion, and celery. The slow-cooked flavors meld beautifully with juicy diced tomatoes, fragrant garlic, and the kick of bay leaves, creating a dish that’s as satisfying as it is flavorful. Served over fluffy white rice, this one-pot wonder is a true showstopper for dinner, offering a big, bold taste of Creole cuisine in every bite. Whether you're hosting a crowd or treating your family to a soul-warming meal, this Shrimp and Sausage Gumbo will have everyone going back for seconds. Keywords: Shrimp and Sausage Gumbo, Southern recipe, Cajun food, Creole flavors, comfort food.
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 12 ounces andouille sausage, sliced
- 1 pound medium shrimp, peeled and deveined
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 pieces celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes, with juice
- 2 cups okra, sliced
- 2 leave bay leaves
- 1 tablespoon cajun seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 cups white rice, cooked
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the flour to the oil and stir continuously to make a roux. Cook until the roux is a rich peanut butter color, about 10-15 minutes. Be careful not to burn the roux.
Add the sliced andouille sausage to the roux and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
Add the chopped onion, green bell pepper, and celery to the pot. Saute the vegetables in the roux until they are tender, about 8 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Slowly whisk in the chicken broth, ensuring there are no lumps in the roux. Bring the mixture to a simmer.
Stir in the canned diced tomatoes with juice, sliced okra, bay leaves, Cajun seasoning, salt, and black pepper.
Return the cooked sausage to the pot and let the gumbo simmer over low heat for about 30-40 minutes, stirring occasionally.
Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves and discard.
Stir in the fresh chopped parsley before serving.
Serve the gumbo hot over the cooked white rice.
Nutrition Facts
Calories |
3977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 10634 mg | 462% | |
| Total Carbohydrate | 352.2 g | 128% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 29.6 g | ||
| Protein | 212.1 g | 424% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 916 mg | 70% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5754 mg | 122% | |
*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.
