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This Shrimp and Sausage Gumbo is an fragrant and meaty one-pot stew with a wealthy roux-based sauce. Serve it over rice and benefit from the deep, rustic flavors of Cajun delicacies with out having to journey to Louisiana!
Some recipes are price the additional effort and time, and this Shrimp and Sausage Gumbo is considered one of them. It’s the right cozy and comforting dish with heavenly, deeply flavored bites.
The roux is the important thing to creating shrimp sausage gumbo. It’s the bottom of all genuine gumbo recipes because it gives the distinct thick, luscious inventory. This recipe begins with a darkish brown roux earlier than transferring on to the irresistible layers of shrimp, sausage, and Cajun flavors.
For those who’re a gumbo and luxury meals lover, you’ll certainly love my Cajun Salmon and Cajun Chickpeas Burgers as effectively.
Recipe options
- Gumbo is considered one of Louisiana’s oldest and most treasured dishes. This rooster sausage shrimp gumbo is my tackle the basic.
- It’s a delectably spiced and deeply savory one-pot recipe the entire household will love.
- You’ll learn to make a stunning selfmade roux, which is a crucial factor of conventional gumbo!
Ingredient notes:
- Flour and butter – You want each to make a roux. All objective flour and a top quality high-heat cooking fats like butter, avocado oil, or olive oil are greatest.
- Onions, bell peppers, and celery – AKA the Creole “holy trinity”. You’ll discover these aromatics in lots of Cajun and Creole dishes and it simply isn’t a gumbo recipe with out them!
- Andouille sausage – You may use andouille rooster sausage or pork sausage. For essentially the most genuine gumbo, use smoked andouille sausage.
- Spices and seasonings – A Cajun spice mix is simple to make at house utilizing easy spices. As well as, salt, bay leaves, and cayenne present the gumbo with steadiness and a few warmth.
- Broth – I used rooster broth however vegetable broth or seafood inventory additionally works. Home made broth or inventory will at all times enhance the flavour!
- Coconut aminos – Or use soy sauce or tamari as an alternative.
- Shrimp – Uncooked, giant shrimp; alter the prepare dinner instances accordingly for various sizes.
- Frozen okra – Okra is on double-duty on this Cajun shrimp gumbo recipe. It’s a tasty and nutritious veggie, in addition to a pure thickener. The slimy substance (referred to as mucilage) inside okra helps make a easy, silky gumbo gravy.
Step-by-step directions
Step 1: Make the roux. In a big pot over medium warmth, whisk the oil and flour collectively for 20 minutes or till the roux is a deep caramel coloration. Sure, it’s somewhat time-intensive, however in order for you a correct roux, that is what must be achieved!
Step 2: Cook dinner the veggies. Now that the roux is prepared, add the onion, bell pepper, and celery to the pot. Saute till the veggies soften. Add the garlic cloves and prepare dinner till aromatic.
Step 3: Assemble the gumbo and simmer. Subsequent, add the sausage, Cajun seasoning, salt, and cayenne. Pour the rooster inventory, water, diced tomatoes, coconut aminos, and bay leaves into the pot and stir. Carry it as much as a low boil and let it simmer for slightly below 1 hour.
Step 4: Add the shrimp and okra. Add the peeled and thawed shrimp and okra as soon as the time is up. Proceed simmering till the shrimp is pink and opaque.
Step 5: Garnish and serve. Take away the bay leaves from the pot. Ladle some sausage gumbo into serving bowls over rice, garnish with inexperienced onions, then get pleasure from!
Professional suggestions and FAQs
- You’ll know the roux is prepared when it’s a deep amber or caramel-like coloration. This takes somewhat effort, nevertheless it’s price it.
- If the roux looks like it’s burning, decrease the warmth and proceed to softly simmer till it’s completed. Low and sluggish is vital.
- The colour of your roux will decide the type of your gumbo. For Creole-style gumbo, you need a roux with the colour of peanut butter. For Cajun-style gumbo, the roux ought to be a deep amber hue.
- Filé powder could be added to gumbo after it’s cooked to assist thicken and taste the dish.
What’s the distinction between gumbo and jambalaya?
Whereas most of the substances are comparable, the massive distinction is within the rice. In jambalaya, rice is cooked in with the dish whereas gumbo is spooned over high of cooked rice earlier than serving.
What sort of rice is greatest served with Cajun shrimp gumbo?
Serve the sausage gumbo recipe with long-grain white or brown rice. Basmati and jasmine are each nice choices.
Can I make this recipe with recent sausage?
Smoked andouille sausage is greatest. In case your sausage is uncooked, slice the hyperlinks and brown them in a pan earlier than including them to the gumbo pot. Alternately, you should use smoked ham as an alternative of smoked andouille sausage.
Can it’s made gluten free?
I’ve solely tried making the roux with common flour, however high quality all objective gluten free flour typically acts the identical as common flour when thickening sauces and gravies. You may additionally probably get away with utilizing cassava flour, however I have not examined it myself.
Storage
Fridge: Let the gumbo cool to room temperature and pour it into an hermetic container. Retailer within the fridge and luxuriate in inside 3 to 4 days.
Freezer: After cooling, pour the gumbo into freezer-safe containers and freeze for as much as 6 months/ Thaw within the fridge earlier than reheating on the range.
Extra hearty soups and stews
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Shrimp and Sausage Gumbo
This Shrimp and Sausage Gumbo is an fragrant and meaty one-pot stew with a wealthy roux-based sauce. Serve it over rice and benefit from the deep, rustic flavors of Cajun delicacies with out having to journey to Louisiana!
Servings:
Directions
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Begin by prepping your greens: cube the onion, bell pepper and celery and place them in a bowl; put aside. Mince the garlic and set it apart individually.
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Add the oil and flour to a big pot or dutch oven. Flip the warmth to medium and whisk always for 20 minutes (sure actually!). I do know, I do know — it is somewhat time intensive, however in order for you the roux to be right, that is what it’s a must to do. My suggestion? Placed on a superb podcast and the time will fly by! Tip: you need the roux to be golden brown like the colour of caramel or somewhat bit darker, but when it appears to be burning in any respect, flip the warmth right down to low.
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As soon as the 20 minutes is up, add the onion, bell pepper and celery to the pot and sauté for five minutes. Then, add the garlic and sauté for 1 minute.
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Subsequent, add the sausage, cajun seasoning, salt, and cayenne if utilizing and stir to mix. Then, pour within the rooster broth, water, diced tomatoes with their juices, coconut aminos, and bay leaves and produce the gumbo to a low boil. Simmer it uncovered for 50 minutes. In the meantime, if you have not already, thaw and peel the shrimp.
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As soon as the time is up, add the shrimp and okra to the pot and proceed simmering for 10 minutes or till the shrimp is pink and cooked via.
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Take away the bay leaves, then divide the gumbo into bowl and garnish with inexperienced onions. Take pleasure in!
Notes
*GF/Paleo: To make this paleo-friendly, I like to recommend utilizing cassava flour as an alternative of all objective; to make gluten free, use gluten free all objective flour
*Storage: retailer in a sealed container within the fridge for as much as 4 days; or, switch to a freezer-safe container and retailer for as much as 6 months; thaw within the fridge in a single day earlier than serving.
Vitamin
Energy: 329kcal | Carbohydrates: 19g | Protein: 22g | Fats: 19g | Saturated Fats: 3g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 138mg | Sodium: 1939mg | Potassium: 341mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1604IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 2mg
