This Hearty Shrimp and Sausage Gumbo is a warm, flavorful dish that’s perfect for cool days. With plump shrimp, savory sausage, and colorful veggies, it’s like a hug in a bowl!
You know it’s a good meal when there are seconds involved! I love serving it over rice, and it always feels like a little party on my plate. Who’s hungry? 🍲
Key Ingredients & Substitutions
Shrimp: Fresh, large shrimp are ideal for gumbo. If you can’t find fresh, frozen shrimp work just as well. Just remember to thaw them before use!
Smoked Sausage: Andouille sausage is traditional for gumbo, but you can substitute other smoked sausages if needed. Turkey sausage is a lighter option, while kielbasa can work for a different flavor.
Vegetable Oil and Flour: These are used for the roux. You can use canola or olive oil if you prefer. For a gluten-free version, try using gluten-free flour instead.
Chicken Broth: Homemade broth is great, but store-bought works just fine. If you want a vegetarian option, vegetable broth is a good alternative.
What’s the Best Way to Make a Roux?
The roux is key to a tasty gumbo! Getting that perfect dark color without burning can be tricky. Here’s how you can do it:
- Start with equal parts of oil and flour. Use a heavy-bottomed pot to help distribute heat evenly.
- Heat the oil over medium heat, then whisk in the flour. Keep stirring constantly for even cooking.
- Be patient! It usually takes 15-20 minutes to reach that rich, chocolate color you’re after.
- If you notice any burnt bits, it’s best to start over to ensure a smooth base. Remember, the darker the roux, the more flavor it brings!
Hearty Shrimp and Sausage Gumbo
Ingredients You’ll Need:
For The Gumbo:
- 1 lb large shrimp, peeled and deveined
- 1 lb smoked sausage (such as Andouille), sliced into rounds
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to spice preference)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
For Serving:
- 1/4 cup chopped green onions (for garnish)
- Hot sauce (optional, for serving)
- Cooked white rice, for serving
How Much Time Will You Need?
This gumbo recipe takes about 15-20 minutes to prepare and 30-45 minutes to cook. You’ll spend some time making the roux, but once everything is added to the pot, it just simmers away, filling your kitchen with delicious smells!
Step-by-Step Instructions:
1. Making the Roux:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Stir constantly until it turns a dark brown color like chocolate—this should take about 15-20 minutes. Keep an eye on it to avoid burning!
2. Sautéing the Vegetables:
Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Cook, stirring frequently, until the vegetables soften, about 5 minutes.
3. Cooking the Sausage:
Stir in the sliced sausage and let it cook for another 5 minutes until it browns slightly, adding even more flavor to the gumbo.
4. Adding the Broth and Spices:
Gradually pour in the chicken broth while stirring to prevent any lumps. If you’re using diced tomatoes, add them in. Then, toss in the bay leaves, dried thyme, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer, reduce the heat to low, cover, and let it cook for 30-45 minutes to let the flavors develop.
5. Adding the Shrimp:
After simmering, add the shrimp to the pot. Continue to simmer until the shrimp turn pink and are cooked through, which should take about 5-7 minutes.
6. Final Adjustments:
Remove the bay leaves and taste the gumbo. Adjust the seasoning with more salt, pepper, or hot sauce according to your preference.
7. Serving:
Serve the hearty gumbo over cooked white rice. Garnish each bowl with chopped green onions for a fresh touch.
Enjoy your rich and hearty shrimp and sausage gumbo—it’s perfect for sharing with family and friends!
FAQ for Hearty Shrimp and Sausage Gumbo
Can I Use Fresh or Frozen Shrimp for This Recipe?
Yes, you can use either! If using frozen shrimp, just make sure to thaw them completely before adding them to the gumbo. You can thaw them in the fridge overnight or by placing them in a sealed bag and submerging in cold water for a quicker option.
How Can I Make This Gumbo Spicier?
If you love heat, feel free to increase the cayenne pepper or add a few dashes of hot sauce while cooking. You can also include chopped jalapeños or crushed red pepper flakes for an extra kick!
Can I Make This Dish Vegetarian or Vegan?
Absolutely! To make a vegetarian version, substitute the sausage with plant-based sausage or mushrooms for a meaty texture, and use vegetable broth instead of chicken broth. Skip the shrimp for a lighter option or add more vegetables like okra or zucchini.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth if needed to maintain juiciness. The flavors often deepen and improve after a day in the fridge!
