Shrimp and Sausage Gumbo
This authentic shrimp and sausage gumbo combines tender seafood and spicy andouille in a rich, dark roux-based broth flavored with the "holy trinity" of Cajun cooking. Though it requires patience to develop its complex flavors, this New Orleans classic rewards you with a soul-satisfying meal that actually improves with time, making it perfect for both special occasions and meal prep.
Ingredients
- 1 cup vegetable oil or bacon fat
- 1 cup all-purpose flour
- 2 large onions diced
- 2 green bell peppers diced
- 4 celery stalks diced
- 6 cloves garlic minced
- 1 pound andouille sausage sliced into rounds
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper adjust to taste
- 8 cups chicken or seafood stock
- 1 can 14.5 oz diced tomatoes (optional)
- 2 cups sliced okra fresh or frozen
- 2 pounds medium shrimp peeled and deveined
- 1/4 cup fresh parsley chopped
- 1/4 cup green onions sliced
- File powder optional, for serving
- Cooked white rice for serving
- Hot sauce for serving
- Salt and black pepper to taste
Instructions
- Begin with the roux. In a large, heavy-bottomed Dutch oven or pot, heat the oil over medium heat. Add the flour and stir constantly with a wooden spoon. This is crucial—if you stop stirring, the roux will burn and you'll need to start over. Continue stirring for 20-30 minutes until the roux reaches a deep, chocolate-brown color. It will smell nutty and rich when it's ready.
- Add the holy trinity. Once your roux reaches the right color, immediately add the diced onions, bell peppers, and celery. Stir to coat in the roux and cook for about 5-7 minutes until the vegetables begin to soften.
- Add the garlic and sausage. Stir in the minced garlic and sliced andouille sausage. Cook for another 5 minutes until the sausage begins to render its fat and the garlic is fragrant.
- Season the mixture. Add the Cajun seasoning, bay leaves, thyme, and cayenne pepper. Stir to combine and let the spices toast lightly for about 30 seconds.
- Add the liquid gradually. Slowly pour in the stock, stirring constantly to incorporate the roux without lumps forming. Add the diced tomatoes if using.
- Bring to a simmer. Increase the heat to medium-high until the mixture comes to a boil, then reduce to low and simmer, uncovered, for 45 minutes, stirring occasionally.
- Add the okra. Stir in the sliced okra and continue to simmer for another 30 minutes. The okra helps thicken the gumbo and adds authentic flavor.
- Final additions. About 5-7 minutes before serving, add the peeled and deveined shrimp. They cook quickly and will become tough if overcooked. Simmer just until they turn pink and opaque.
- Finish the gumbo. Remove the pot from heat and discard the bay leaves. Stir in the chopped parsley and green onions. Taste and adjust seasoning with salt and black pepper as needed.
- Serve the gumbo in deep bowls over a scoop of cooked white rice. Offer file powder at the table for sprinkling on top, along with hot sauce for those who want extra heat.
Notes
- The roux is the foundation of a great gumbo. Don't rush this step—a properly developed roux is what gives gumbo its distinctive flavor and color.
- For an even richer flavor, use bacon fat or a combination of butter and oil for your roux instead of vegetable oil.
- Gumbo actually tastes better the next day after the flavors have had time to meld. It freezes beautifully for up to 3 months.
- If you don't have Cajun seasoning, make your own by combining paprika, garlic powder, onion powder, dried oregano, dried thyme, and cayenne pepper.
- Some traditionalists don't add tomatoes to gumbo, while others do. This is a personal preference that varies by region and family tradition.