Shrimp And Sausage Gumbo Recipe

Shrimp and sausage gumbo is a dish that transports you straight to the heart of Louisiana with its rich, soulful flavors and satisfying textures. I’ve made this recipe countless times, and every time, I’m amazed by the depth of flavor that comes from such humble ingredients. Gumbo is more than just a meal; it’s a comforting hug in a bowl, packed with smoky sausage, tender shrimp, and vegetables that melt into the savory roux. Whether you’re new to making gumbo or a seasoned pro, this version is approachable, hearty, and perfect for sharing.

I remember the first time I attempted to make gumbo. The thought of whisking a roux for 20 minutes sounded like a lifetime. But after a few batches (and, okay, maybe a few podcasts), I got the hang of it, and now it’s practically second nature. Plus, there’s nothing more satisfying than seeing that roux go from a pale flour mix to a deep caramel color, knowing you’re about to dive into something special. So, grab a spoon, let’s make some gumbo!

this RECIPE

A brief history of gumbo

Gumbo has a fascinating history rooted in Louisiana’s Creole and Cajun cuisines, drawing influence from African, French, Spanish, and Native American traditions. The word “gumbo” actually comes from the West African word for okra, “ki ngombo,” a key ingredient in many versions of this dish. Over time, gumbo has evolved to include various proteins like sausage, chicken, and shrimp, depending on what’s available or in season. One thing that has remained constant, though, is the importance of a good roux, which serves as the foundation for that rich, velvety broth.

Let’s talk ingredients: flavor-packed and versatile

Each ingredient in this gumbo plays a vital role in creating its complex flavor and texture. Here’s a quick rundown:

• Chicken sausage: Adds a smoky, savory depth to the gumbo. If you don’t have chicken sausage, turkey sausage works well, too.
• Shrimp: Sweet, tender shrimp is the star of the show. Be sure to peel and devein them for the best texture. If shrimp isn’t your thing, you could easily swap in chicken thighs or even a flaky white fish.
• Bell pepper, onion, and celery: If you don’t have a green bell pepper, try a red or yellow one for a slightly sweeter flavor.
• Okra: Okra thickens the gumbo naturally and gives it a bit of texture. Don’t worry if you’re not an okra fan—it melds into the stew perfectly. In a pinch, you can skip it or use zucchini for a different twist.
• Coconut aminos: This adds a slightly sweet and savory note, and it’s a great gluten-free alternative to soy sauce. If you don’t have coconut aminos, tamari or low-sodium soy sauce will work just fine.
• Cajun seasoning: The spice blend that brings it all together! You can adjust the heat level by adding more or less cayenne, depending on your taste.

Kitchen gear: what you’ll need (and what you can skip)

For this recipe, you don’t need a ton of fancy kitchen gadgets. Here are the essentials to get the job done:

• Large pot or Dutch oven: A heavy-bottomed pot is key for making your roux without scorching it. If you don’t have a Dutch oven, any large pot with a thick base will work.
• Whisk: Trust me, you’ll need a whisk for the roux. A spoon just won’t cut it when it comes to getting that smooth, lump-free consistency.
• Cutting board and sharp knife: For chopping the veggies and sausage, of course. You want your vegetables diced evenly so they cook at the same rate.
• Tongs or a slotted spoon: Handy for removing the bay leaves or stirring the gumbo while it simmers.

Step-by-step: making this gumbo is easier than you think!

Step 1: Prep the veggies

Start by dicing your onion, bell pepper, and celery, so treat it with respect! I like to get this step out of the way first, so everything’s ready to go when the roux is done. Mince the garlic separately and set it aside.

Step 2: Whisk the roux (Yes, for 20 minutes!)

In a large pot, combine your oil and flour over medium heat. Whisk constantly for 20 minutes. I know it sounds like forever, but this is the most crucial step for getting that deep, nutty flavor in your gumbo. The color should be a rich caramel brown by the end, but if you see any signs of burning, lower the heat.

Step 3: Cook the veggies

Once your roux is a lovely shade of brown, toss in your diced onion, bell pepper, and celery. Sauté for about 5 minutes, stirring often. Then, add the garlic and cook for another minute until fragrant. The vegetables will soften and take on all those lovely roux flavors.

Step 4: Add the sausage and spices

Now it’s time for the chicken sausage and Cajun seasoning. Stir it all together, allowing the sausage to brown slightly, which deepens the flavor. Don’t be shy with the seasoning—this is where the magic happens! Add salt and cayenne if you like it spicy.

Step 5: Simmer the gumbo

Pour in the chicken broth, water, fire-roasted tomatoes (with their juices), coconut aminos, and bay leaves. Bring everything to a low boil, then reduce the heat and let it simmer uncovered for 50 minutes. The flavors will meld beautifully during this time, and your kitchen will smell amazing.

Step 6: Add the shrimp and okra

Once your gumbo has simmered, it’s time to add the shrimp and okra. They only need about 10 minutes to cook through, so don’t add them too early! When the shrimp turn pink and opaque, you’re good to go.

Step 7: Garnish and serve

Remove the bay leaves, ladle the gumbo into bowls, and sprinkle with chopped green onions for a fresh, bright finish.

Variations and adaptations: personalize your gumbo

One of the best things about gumbo is how versatile it is! Here are some ways to switch things up:

• Gluten-free: To make this gumbo gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. I’ve tried it with almond flour, too, but it gives a slightly nuttier flavor.
• Vegan version: If you’re looking for a plant-based version, you can skip the sausage and shrimp altogether. Instead, use chickpeas or kidney beans for added protein, and add extra vegetables like zucchini, carrots, or mushrooms. A vegetable broth will replace the chicken broth beautifully.
• Low-carb option: Skip the flour altogether, and instead, use arrowroot powder or xanthan gum as a thickener. The flavor remains just as rich, but with fewer carbs.
• Seasonal swaps: If okra isn’t in season, green beans or zucchini can take its place. And if you want to get really creative, throw in some sweet corn during the summer for a touch of sweetness.

How to serve and present your gumbo

Gumbo is traditionally served over rice, but if you’re looking for something lighter, you can serve it over cauliflower rice or even quinoa. If you’re hosting, try serving the gumbo in large bowls with a side of crusty bread or cornbread to soak up all that flavorful broth. For a pop of color, garnish each bowl with a sprinkle of fresh green onions or chopped parsley. And don’t forget a bottle of hot sauce on the table for those who like an extra kick!

drink pairings

When it comes to beverages, gumbo’s bold flavors pair beautifully with refreshing options. Here are a few favorites:

• Sweet tea: A classic Southern choice! The sweetness of the tea complements the spice of the gumbo without overpowering it.
• Citrus iced water: Keep it simple with a large pitcher of ice water infused with lemon and lime slices. It’s a refreshing palate cleanser after each spicy bite.
• Ginger beer: The slight heat from ginger beer can mirror the spices in the gumbo, while its carbonation provides a nice contrast to the rich stew.

Storage and reheating tips

Gumbo actually gets better the longer it sits, making it a great make-ahead dish. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stove over low heat to prevent overcooking the shrimp. If you want to freeze your gumbo, it’ll keep for up to 3 months. Just be sure to thaw it in the fridge overnight before reheating.

Scaling the recipe for more (or fewer) servings

This recipe easily serves 4-6 people, but if you’re cooking for a crowd, doubling the ingredients works perfectly. Just keep an eye on the roux and adjust the seasoning to taste as you go. On the flip side, if you’re making it for two, you can cut the ingredients in half, but still, simmer it for the full amount of time to allow the flavors to develop properly.

Potential issues (and how to avoid them!)

• Roux too dark or burnt: Keep an eye on the heat while making the roux. If it starts to burn, reduce the heat and whisk faster. If you’ve already burned it, it’s best to start over—burnt roux can give the whole dish a bitter taste.
• Shrimp overcooked: Add the shrimp towards the end of cooking. They only need about 10 minutes to turn pink and opaque.

Give it a try!

I hope you’re excited to give this shrimp and sausage gumbo a try. It’s hearty, comforting, and surprisingly simple once you get the hang of making the roux. Whether you’re hosting friends or just making a cozy dinner for yourself, this gumbo is sure to become a favorite in your kitchen. Feel free to make it your own with the variations, and don’t forget to let me know how it turns out!

Frequently Asked Questions

1. Can I make gumbo without okra?
Absolutely! If you’re not a fan of okra, simply omit it or replace it with another vegetable like zucchini or green beans.

2. What can I use instead of Cajun seasoning?
If you’re out of Cajun seasoning, a mix of paprika, garlic powder, onion powder, thyme, and cayenne will work just fine.

3. Can I make this gumbo ahead of time?
Yes! In fact, gumbo tastes even better the next day after the flavors have had time to meld. Just store it in the fridge and reheat on the stove.

4. Can I freeze gumbo?
Yes, gumbo freezes well for up to 3 months. Just thaw it in the fridge overnight before reheating.

5. What should I serve with gumbo?
Rice is traditional, but you can also serve it with cornbread or a simple salad for a lighter option.

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