Shrimp & Sausage Gumbo

Shrimp & Sausage Gumbo: A Mardi Gras Party in Your Mouth! ⚜️🎉

Laissez les bons temps rouler! (Let the good times roll!) Get ready to transport your taste buds to the heart of Louisiana with this flavor-packed Shrimp & Sausage Gumbo. It’s a Mardi Gras celebration in every bowl!

This gumbo is a true culinary symphony, featuring plump shrimp, savory sausage, and a rich, deeply flavorful broth that’s simmered to perfection. The “holy trinity” of Cajun cooking—onions, celery, and bell peppers—adds a touch of sweetness and depth, while spices like cayenne and paprika bring the heat.

Whether you’re celebrating Mardi Gras, craving a taste of New Orleans, or simply looking for a comforting and satisfying meal, this gumbo is a surefire winner. So grab a bowl, some crusty bread for dipping, and get ready to laissez les bons temps rouler!

Get the recipe and let the good times roll!

Shrimp & Sausage Gumbo

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Course: Dinner, Main Course

Cuisine: American, Cajun, Creole

Keyword: American, Cajun, Cajun American, Creole, Creole American, Shrimp

Prep Time: 20

Cook Time: 1

Servings: people

Calories: 590kcal

Shrimp & Sausage Gumbo is a flavorful and hearty dish that embodies the vibrant flavors of Louisiana Cajun cuisine. This comforting stew features tender shrimp, savory sausage, a rich and flavorful broth, and the "holy trinity" of vegetables (onions, celery, and bell peppers). It's a delicious and satisfying meal that's perfect for a chilly evening or a Mardi Gras celebration.

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Ingredients

4 Tbsp Unsalted Butter
¼ Cup All-Purpose Flour
1 Small Yellow Onion
1 Medium Green Bell Pepper Seeds and ribs removed, chopped.
1 Stalks Celery Finely Sliced
12 oz Andouille sausage Sliced into 1/2 inch rounds
2 Cloves Garlic Finely chopped
1 tbsp Cajun seasoning Without salt
1 pinch Kosher Salt To taste
1 pinch Black Pepper to taste
4 Cup Chicken Broth Low Sodium
15 oz Diced Tomatoes Fire Roasted
1 Bay Leaf
1 lb Medium shrimp 26/30 or 31/40 is the size for medium. Peeled & deviened.
3 Scallions Sliced for serving.

Optional

1 White rice Pre-Cooked for serving.

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Instructions

The foundation of any great gumbo is the roux. In a large skillet, melt butter over medium heat. Whisk in flour and cook for 12-15 minutes, stirring constantly, until the mixture turns a deep, dark caramel color. This will give your gumbo a rich, complex flavor.
4 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour
Add the chopped onions, bell peppers, and celery to the pot. These three vegetables are known as the "holy trinity" in Cajun and Creole cooking, and they form the flavor base of many dishes. Cook the vegetables, stirring occasionally, until they are softened and fragrant. Then, add the sliced sausage to the pot. Cook until the sausage is browned, then stir in the minced garlic, Cajun seasoning, and a pinch of salt and pepper.
1 Small Yellow Onion, 1 Medium Green Bell Pepper, 1 Stalks Celery, 12 oz Andouille sausage, 2 Cloves Garlic, 1 tbsp Cajun seasoning, 1 pinch Kosher Salt, 1 pinch Black Pepper
Pour the chicken broth and the diced tomatoes into the pot with the vegetables and sausage. Add a bay leaf for an extra layer of flavor. Stir the mixture well to combine all the ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the gumbo uncovered for about an hour, stirring occasionally. This simmering process allows the flavors to meld and deepen, and the gumbo will thicken slightly as it simmers.
4 Cup Chicken Broth, 15 oz Diced Tomatoes, 1 Bay Leaf
In the final 6 minutes of cooking, add the shrimp to the pot. Stir gently to distribute the shrimp throughout the gumbo. Cook until the shrimp turn pink and are opaque throughout, about 6 minutes. Be careful not to overcook the shrimp, as they can become tough and rubbery. Taste the gumbo and adjust the seasonings if needed. You may want to add more salt, pepper, or hot sauce to your liking.
1 lb Medium shrimp, 3 Scallions
Stir most of the chopped scallions into the gumbo, reserving a small amount for garnish. Divide the cooked white rice among serving bowls. Ladle the flavorful gumbo over the rice, making sure to include plenty of shrimp and sausage in each serving. Top each bowl with the remaining chopped scallions. This will add a pop of color and a fresh onion flavor to the dish. Serve the gumbo immediately while it's hot.
1 White rice, 3 Scallions

Notes

Ingredients:

Shrimp: Use fresh or frozen shrimp, peeled and deveined. If using frozen, thaw completely before adding to the gumbo.
Sausage: Andouille sausage is traditional, but you can use other smoked sausages like kielbasa or chorizo.
Roux: The roux is the foundation of gumbo. It's made with butter and flour cooked until a deep brown color.
Vegetables: The "holy trinity" of Cajun cooking—onions, bell peppers, and celery—is essential for flavor.
Broth: Use a good quality chicken or seafood broth.
Tomatoes: Diced tomatoes add acidity and sweetness to the gumbo.
Seasonings: Cajun seasoning is a must, along with salt, pepper, and a bay leaf.
Rice: Serve the gumbo over cooked white rice.

Cooking Tips:

Make the Roux: Cook the roux slowly and stir constantly to prevent burning. The darker the roux, the deeper the flavor of the gumbo.
Don't Overcrowd the Pot: When sautéing the vegetables and sausage, avoid overcrowding the pot. This will ensure that they cook evenly and brown properly.
Simmer Gently: Simmer the gumbo gently to allow the flavors to meld and the sauce to thicken.
Add Shrimp Last: Add the shrimp towards the end of the cooking time to prevent overcooking.
Adjust Seasonings: Taste the gumbo before serving and adjust the seasonings as needed.

Serving Suggestions:

Garnish: Garnish with chopped scallions or fresh parsley.
Sides: Serve with crusty bread or potato salad.
Hot Sauce: Offer hot sauce on the side for those who like extra heat.

Variations:

Chicken and Sausage Gumbo: Add cooked chicken to the gumbo along with the sausage.
Seafood Gumbo: Use a variety of seafood, such as crab, oysters, or fish.
Vegetarian Gumbo: Omit the sausage and use vegetable broth. Add okra for thickening.

With these tips, you'll be able to create a delicious and authentic Shrimp & Sausage Gumbo that will transport your taste buds to Louisiana!

Nutrition

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Ingredients

Ingredients:

For the Roux:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
For the Gumbo:
- 1 small yellow onion, chopped
- 1 medium green bell pepper, seeds and ribs removed, chopped
- 1 stalk celery, finely sliced
- 12 oz andouille sausage, sliced into ½-inch rounds
- 2 cloves garlic, finely chopped
- 1 tablespoon Cajun seasoning (without salt)
- Pinch of kosher salt, to taste
- Pinch of black pepper, to taste
- 4 cups low-sodium chicken broth
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 bay leaf
- 1 lb medium shrimp (26/30 or 31/40 count), peeled and deveined
- 3 scallions, sliced for serving
Optional:
- Cooked white rice, for serving

Image Gallery Shrimp & Sausage Gumbo

Shrimp & Sausage Gumbo

Storage & Leftovers

Storing:

Cool Down: Allow the gumbo to cool completely before storing. This helps prevent condensation and bacterial growth.
Airtight Container: Transfer the cooled gumbo to an airtight container or a freezer-safe bag.
Refrigerate: Store the container in the refrigerator for up to 3-4 days.
Freeze: For longer storage, you can freeze the gumbo for up to 2-3 months.

Reheating:

Stovetop: Reheat the gumbo gently in a saucepan over medium heat, stirring occasionally, until heated through.
Microwave: If using the microwave, reheat in short bursts, stirring in between, to prevent overheating and ensure even heating.

Tips for Best Quality:

Separate Rice: If you served the gumbo over rice, it’s best to store the rice separately from the gumbo. This will prevent the rice from becoming mushy when reheated.
Add Fresh Herbs: When reheating, add a sprinkle of fresh parsley or scallions to brighten the flavors.
Adjust Consistency: If the gumbo has thickened after refrigeration, you can add a little broth or water to thin it out when reheating.

Using Leftovers:

Gumbolaya: Combine leftover gumbo with cooked rice and bake it in a casserole dish for a “gumbolaya” dish.
Stuffed Peppers: Stuff bell peppers with the gumbo and bake until tender.
Gumbo Dip: Use leftover gumbo as a dip for tortilla chips or bread.

By following these tips, you can ensure that your Shrimp & Sausage Gumbo stays delicious and satisfying, even as leftovers!