Shrimp and Sausage Gumbo
Gumbo is a classic dish that hails from the southern United States, particularly Louisiana, and is known for its deep, flavorful broth and hearty ingredients. This rich, spicy stew is often made with a variety of proteins such as chicken, shrimp, and sausage, and is thickened with a roux, a mixture of flour and fat.
Shrimp and Sausage Gumbo combines two beloved ingredients — shrimp, with its delicate sweetness, and sausage, with its smoky, savory punch — creating a well-balanced, comforting meal. With its origins rooted in Creole and Cajun cuisine, this dish embodies the soul of Louisiana cooking: bold, spicy, and full of character.
Ingredients
Serves: 6
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Main Ingredients:
1 lb (450g) large shrimp, peeled and deveined
1 lb (450g) smoked sausage or Andouille sausage, sliced
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 medium onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, with juices
4 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon ground black pepper
Salt, to taste
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (optional, for added heat)
2 tablespoons fresh parsley, chopped (for garnish)
2 tablespoons green onions, chopped (for garnish)
1/2 teaspoon lemon juice (optional, for brightness)
Optional Add-ins:
1/2 cup okra, sliced (traditional in gumbo, for texture)
1/4 cup file powder (optional, for authentic flavor)
Cooked rice, for serving
How to Make Shrimp and Sausage Gumbo
Step 1: Prepare the Ingredients
Peel and devein the shrimp, setting them aside. Slice the smoked sausage or Andouille sausage into 1/4-inch rounds. Chop the onion, bell pepper, celery, and garlic, and set them aside as well. If using okra, slice it into rounds.
Step 2: Make the Roux
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Once the oil is hot, slowly add the flour, whisking constantly to avoid lumps. Continue cooking the roux, stirring constantly, for about 10–12 minutes, until it turns a rich, deep brown color. Be patient with this step, as the roux is the foundation of the gumbo’s flavor.
Step 3: Sauté the Vegetables
Once the roux reaches the desired color, add the chopped onion, bell pepper, celery, and garlic to the pot. Sauté the vegetables for 5-7 minutes, or until they soften and become fragrant.
Stir occasionally to prevent the roux from burning, as the vegetables release moisture and help balance the heat of the roux.
Step 4: Build the Gumbo Base
Add the sliced sausage to the pot and cook for 5 minutes, allowing the sausage to brown and release its flavors into the roux.
Add the diced tomatoes (with juices) and chicken broth, stirring well to combine.
Add the bay leaves, thyme, paprika, cayenne pepper, black pepper, and salt. Stir the soup and bring it to a simmer. Let it cook uncovered for 45 minutes to 1 hour, stirring occasionally, so the flavors can meld together and the gumbo can thicken.
Step 5: Add the Shrimp and Finish the Soup
Once the gumbo has thickened and the sausage has infused its flavor into the broth, add the shrimp to the pot. Stir gently and cook for an additional 5–7 minutes, until the shrimp turns pink and is fully cooked.
If using okra, add it along with the shrimp, and simmer for an additional 5 minutes. The okra will add a bit of texture and thicken the soup naturally.
If you like, you can add a splash of Worcestershire sauce and hot sauce to taste for extra depth and spice. Adjust the seasoning as needed.
Step 6: Serve and Garnish
Remove the gumbo from the heat and discard the bay leaves.
If desired, stir in a squeeze of fresh lemon juice to brighten the flavors.
Serve the gumbo hot, garnished with freshly chopped parsley and green onions. Ladle the gumbo over a bed of freshly cooked rice for the complete experience.
Chef’s Notes
Choosing Sausage: Andouille sausage is a classic choice for gumbo due to its smoky, spicy flavor, but you can also use other smoked sausages. If you prefer a milder taste, opt for a milder sausage, like kielbasa, or even omit the sausage entirely and make a seafood-only gumbo.
Roux Consistency: The roux should be a rich brown color, but not burnt. If the roux burns, you’ll need to start over as it will affect the flavor of the gumbo. Don’t rush this step; slow cooking ensures the roux develops a deep, nutty flavor.
Okra: Okra is a traditional gumbo ingredient that adds a unique texture and helps thicken the broth. If you’re not fond of okra, you can leave it out, but it’s worth trying for its authentic contribution to the dish.
File Powder: For an authentic touch, add file powder at the end of cooking. File powder is made from dried sassafras leaves and imparts a slightly earthy, herbal flavor to the gumbo. It’s a common addition in Cajun cuisine and should be stirred in just before serving.
Adjusting Heat: The cayenne pepper adds heat, but you can adjust it to your taste. If you prefer a spicier gumbo, add more cayenne or hot sauce. For a milder version, reduce the amount of cayenne.
Nutrition Information (per serving)
Calories: 400
Protein: 28 grams
Fat: 22 grams
Carbohydrates: 24 grams
Fiber: 3 grams
Vitamin A: 20% of Daily Value (DV)
Vitamin C: 25% of DV
Calcium: 6% of DV
Iron: 15% of DV
This Shrimp and Sausage Gumbo is a hearty, flavorful dish that provides a good balance of protein from the shrimp and sausage, as well as vitamins and minerals from the vegetables and broth. The roux adds healthy fats from the oil and flour, while the vegetables, including the onions, celery, and bell peppers, offer dietary fiber and essential nutrients. With a modest amount of calories and a reasonable level of fats, this gumbo is a filling yet nutritious meal. The addition of spices like cayenne and paprika also boosts the flavor without adding extra calories.
Conclusion
Shrimp and Sausage Gumbo is a satisfying dish that’s full of depth, flavor, and warmth. With its rich, smoky sausage, delicate shrimp, and hearty roux-based broth, this dish encapsulates the essence of Southern cooking. It’s perfect for gatherings, special occasions, or any night when you crave a hearty, comforting meal. Whether served on its own or over rice, this gumbo will transport your taste buds straight to Louisiana. Make sure to adjust the spice levels and flavorings to suit your personal preference, and don’t forget to enjoy the dish with a side of crusty bread or cornbread for an authentic touch.