Make a jumbo pot of Shrimp and Sausage Gumbo, a blend of meats, veggies, and Cajun spices straight from Louisiana.
I was introduced to gumbo during a trip to New Orleans (I went right to the source!). The dish calls Louisiana home, which is to say it is the product of the area’s West African, French, German, and Choctaw cuisines. It’s also a mix of Creole (tomato-based) and Cajun (roux-based) styles of cooking. (A roux is that mix of flour and butter that we make in the recipe’s first step).
But the gumbo’s adherence to “a little bit of everything” isn’t limited to its history. The dish itself boasts so many ingredients and flavors, your taste buds will have their work cut out for them. Shrimp, sausage, peppers, celery, onions, tomatoes, and spices all come together in one big pot for a spicy, comforting meal that you’ll be able to eat for days.
It’s similar to my Beef Stew or a Minestrone Soup, both of which have a long list of ingredients that come together in a hot broth. But the gumbo, with two types of protein and lots of veggies, is SUCH a meal! Down below, I make suggestions for what to eat with it but the gumbo may be enough on its own. Try it and see!
Which Types of Sausage Can I Use? //
Andouille sausage is the preferred sausage to use for this dish. It started out in France, then made the move across the Atlantic and settled in Louisiana, and is now associated with Creole cooking. It is both smoky and spicy (thanks to the cayenne pepper found in its meat). Its texture might throw you off, as it is coarser than the sausage you may be accustomed to (e.g., hot dog sausages or sausage you cook on the barbecue). If Andouille isn’t your thing (or you just can’t find any), smoked sausage is another way to go. A high-end kielbasa or smoked pork will work. As its name indicates, it has a smoky taste to it, though it’s milder in spice than the Andouille variety, even bearing a slight sweetness you might prefer. Its texture is firm, but not as coarse as the Andouille.
Ingredients //
- 4 tbsp butter
- ¼ cup flour
- 1 green pepper, deseeded and diced
- 3 sticks celery, finely sliced
- 1 medium onion, diced
- 12 oz Andouille sausage, sliced
- 3 cloves garlic, crushed
- 1 tbsp Cajun seasoning
- 2 bay leaves
- 14 oz. crushed tomato
- 3 cups chicken stock
- salt and pepper
- 1 lb. medium shrimp, deshelled and vein removed
- 2 green onions, sliced
How To Make Shrimp & Sausage Gumbo // The Steps
Step 1: Melt the butter in a large heavy-based pot over MEDIUM heat. Sprinkle in the flour. Use a rubber spatula to stir for 12–15 minutes, until the butter-and-flour mix turns caramel brown.
Step 2: Add the celery, green pepper, and onion to the pot with the butter-and-flour mix, stir. Cook for 5–8 minutes.
Step 3: Add the sausage, garlic, tomato, chicken stock, bay leaves, salt, and pepper. Stir well. Bring to a boil, then turn down the heat and let simmer for an hour.
Step 4: Add the shrimp. Cook for another 5 minutes, until the shrimp turns pink.
Step 5: Sprinkle the green onions over and serve with rice.
Top Tips For Perfect Shrimp and Sausage Gumbo //
- Slice your sausage into ½ inch wheels. The cooking time listed here is based on this thickness. If you choose a thinner/thicker cut, you may need to check up on your sausage to ensure it hasn’t been over- or under-cooked.
- Pat the shrimp dry before cooking to prevent splattering, promote even cooking and browning, and prevent the dilution of your sauce.
- Shrimp cook quickly so don’t add them and then get occupied doing other things; you don’t want to overcook them.
- Use a homemade chicken stock if you have one. If not, use a low-sodium version so you have greater control over the amount of salt in your gumbo.
- Remember to remove the bay leaves before you serve.
FAQs //
The heat from the peppers comes from those seeds and the membrane. You can leave them in, but only if you welcome the burn and the crunch (having seeds in your gumbo will change the texture slightly).
That ‘vein’ (i.e., the black line running down the back of the shrimp) is actually its digestive tract. There is a tool you can use to remove them easily (called a shrimp deveiner). Or you can lay the shrimp down flat and, using a paring knife, make an incision or shallow cut in the shrimp, exposing the vein. Then use the tip of your knife to remove it.
I’ve listed canned tomatoes but if you have the time and the means, crush fresh tomatoes. Use one or the other, or a mix.
Cajun seasoning is used in Louisiana cuisine and usually features a mix of paprika, onion powder, cayenne, garlic powder, thyme, oregano, black pepper, salt, and sometimes red pepper flakes.
Serving Suggestions //
Gumbo can be eaten as a soup, or it can be served over something, usually rice. I have a recipe for Baked Rice right here. You can also cook the rice then add it to the pot of gumbo so it becomes another ingredient. Your call. To soak up all that lovely sauce, a bread roll will come in handy, so I advise you pick up a baguette while accumulating your ingredients list. Given the gumbo is a Southern dish (of sorts), Jenny’s Cornbread would be a fun one to eat alongside it. For dessert, whip up a batch of King Cake Cookies with Praline Pecan—made from two New Orleans delicacies: king cake and praline pecan.
How to Store Shrimp & Sausage Gumbo //
Let the gumbo cool completely then store it in an airtight container. You can also put the lid back on your pot and put the entire thing in your fridge. It should keep for around 4 days. If you like, you can freeze it by putting it in an airtight container first. You may want to divide it up into smaller portions to make reheating easier. It should last for up to 6 months. To reheat, let it thaw in the fridge overnight then warm it up in the microwave or on the stove.
Shrimp and Sausage Gumbo Recipe
Ingredients
- 4 tbsp Butter
- ¼ cup Flour
- 1 Green Pepper deseeded and diced
- 3 sticks Celery finely sliced
- 1 Medium Onion diced
- 12 oz. Andouille sausage sliced into ½ inch wheels
- 3 cloves Garlic crushed
- 1 Tbsp Cajun seasoning
- 2 Bay Leaves
- 14 oz. Crushed Tomato
- 3 cups Chicken stock
- Salt and Pepper
- 1 lb. medium Shrimp deshelled and vein removed
- 2 Green Onions sliced
Instructions
- Melt the butter in a large heavy-based pot over MEDIUM heat. Sprinkle in the flour. Use a rubber spatula to stir for 12–15 minutes, until the butter-and-flour mix turns caramel brown.
- Add the celery, green pepper, and onion to the pot with the butter-and-flour mix, stir. Cook for 5–8 minutes.
- Add the sausage, garlic, tomato, chicken stock, bay leaves, salt, and pepper. Stir well. Bring to a boil, then turn down the heat and let simmer for an hour.
- Add the shrimp. Cook for another 5 minutes, until the shrimp turns pink.
- Sprinkle the green onions over and serve with rice.
Nutrition
