Easy Sausage and Shrimp Gumbo Recipe
If you’re craving a taste of New Orleans but want to keep things simple, this Easy Sausage and Shrimp Gumbo recipe is the perfect dish for you. Gumbo is a classic Creole dish that’s rich, flavorful, and deeply comforting.
Traditionally made with a variety of meats, seafood, and a thickened broth, gumbo is a meal that’s meant to be shared and savored. This version streamlines the process without sacrificing any of the delicious flavors, making it ideal for busy weeknights or a cozy weekend dinner.
Step-by-Step Guide to Making Sausage and Shrimp Gumbo
Step 1: Make the Roux
The roux is the cornerstone of any good gumbo. To make it, heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Once the oil is hot, gradually whisk in the flour. Stir continuously, cooking the roux until it turns a deep, rich brown color. This process should take about 10-15 minutes. Be patient and keep stirring, as the roux can burn quickly if left unattended.
Step 2: Sauté the Holy Trinity
Once the roux is ready, add the diced onion, bell pepper, and celery to the pot. These three vegetables are known as the “holy trinity” in Creole and Cajun cooking, forming the flavor base for many dishes. Sauté the vegetables in the roux until they’re softened and slightly caramelized, about 5-7 minutes.
Step 3: Add the Garlic and Sausage
Next, stir in the minced garlic and sliced Andouille sausage. Cook for another 2-3 minutes until the garlic is fragrant and the sausage begins to brown slightly. The sausage will release its spicy, smoky flavors into the gumbo, enriching the broth.
Step 4: Pour in the Broth and Tomatoes
Add the chicken broth and diced tomatoes to the pot, stirring to combine. The broth should pick up all the flavors from the roux, sausage, and vegetables, creating a rich base for your gumbo. Bring the mixture to a simmer.
Step 5: Season the Gumbo
Stir in the Cajun seasoning, bay leaves, Worcestershire sauce, salt, pepper, and hot sauce if you’re using it. Let the gumbo simmer on low heat for about 30 minutes, allowing the flavors to meld together and deepen. This slow simmering is what gives gumbo its signature rich and complex taste.
Step 6: Add the Shrimp
About 5-7 minutes before you’re ready to serve, add the shrimp to the pot. Shrimp cook quickly, so you don’t want to add them too early. They should turn pink and opaque, indicating they’re done.
Step 7: Serve Over Rice
To serve, spoon a generous helping of gumbo over a bed of warm, cooked white rice. The rice absorbs the flavorful broth, making each bite a perfect combination of savory goodness.
Tips for Making the Best Sausage and Shrimp Gumbo
Choose the Right Sausage
Andouille sausage is the traditional choice for gumbo, thanks to its smoky, spicy flavor. If you can’t find Andouille, you can substitute it with another smoked sausage, but the flavor profile will be slightly different.
Don’t Rush the Roux
The roux is critical to the flavor and texture of your gumbo. It’s worth taking the time to cook it slowly until it reaches a deep brown color. A properly made roux adds a nutty, toasty flavor that’s essential to authentic gumbo.
Use Fresh Shrimp
Fresh, large shrimp work best in this recipe, as they bring a sweet, tender bite that complements the hearty sausage and flavorful broth. If fresh shrimp aren’t available, frozen shrimp can be used, but make sure to thaw them completely before adding them to the gumbo.
Serving Suggestions for Sausage and Shrimp Gumbo
Garnish with Fresh Herbs
A sprinkle of fresh parsley or green onions adds a burst of color and a fresh, herbal note to the gumbo.
Pair with Cornbread
Cornbread is a classic side dish that pairs beautifully with gumbo. Its slightly sweet flavor and crumbly texture provide a nice contrast to the rich, savory gumbo.
Serve with a Side Salad
A simple green salad with a light vinaigrette can balance the richness of the gumbo and add a refreshing crunch to your meal.
Variations on Sausage and Shrimp Gumbo
Chicken and Sausage Gumbo
If you’re not a fan of shrimp, you can easily substitute it with chicken. Simply add diced chicken breast or thighs to the gumbo when you add the sausage, allowing it to cook fully in the broth.
Seafood Gumbo
For a more seafood-forward gumbo, add additional seafood like crab, oysters, or crawfish. These ingredients add a sweet, briny flavor that’s perfect for seafood lovers.
Vegetarian Gumbo
For a vegetarian version, omit the sausage and shrimp and load up on vegetables like okra, zucchini, and mushrooms. Use vegetable broth instead of chicken broth, and add extra beans for protein.
Nutritional Benefits of Sausage and Shrimp Gumbo
While gumbo is often considered a hearty, indulgent dish, it can also be quite nutritious.
Shrimp
Shrimp are low in calories and high in protein, making them a great choice for a satisfying yet light meal. They’re also rich in essential nutrients like selenium, vitamin B12, and iodine.
Vegetables
The holy trinity of onion, bell pepper, and celery provides a good amount of vitamins, minerals, and fiber. These vegetables add bulk to the gumbo without adding many calories.
Sausage
While sausage is higher in fat and calories, it provides a significant amount of protein and flavor. Choosing a quality sausage made with natural ingredients can help keep the dish healthier.
Frequently Asked Questions (FAQs)
Q1: Can I make this gumbo ahead of time?
Yes, gumbo actually tastes better the next day as the flavors have more time to develop. Simply reheat it on the stove before serving.
Q2: How do I store leftovers?
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. You can also freeze gumbo for up to 3 months, but be aware that the texture of the shrimp may change slightly.
Q3: Can I use frozen shrimp?
Yes, you can use frozen shrimp in this recipe. Just make sure to thaw them completely and drain off any excess water before adding them to the gumbo.
Q4: What’s the best way to thicken gumbo?
The roux is the primary thickener for gumbo. If your gumbo is too thin, you can let it simmer longer to reduce the liquid or add a bit more roux. Some people also add okra or filé powder for additional thickening.
Q5: Is gumbo spicy?
Gumbo can be as spicy or mild as you like. The heat level can be adjusted by adding more or less Cajun seasoning and hot sauce to suit your taste.
Conclusion
This Easy Sausage and Shrimp Gumbo is a delicious, satisfying dish that brings the flavors of New Orleans right to your kitchen. With its smoky sausage, tender shrimp, and richly flavored broth, it’s a meal that’s sure to please everyone at the table. Whether you’re a seasoned gumbo lover or trying it for the first time, this recipe is a great way to enjoy a taste of the South without spending hours in the kitchen. Serve it over rice with your favorite sides, and get ready to savor every bite!
Easy Sausage and Shrimp Gumbo Recipe
If you’re craving a taste of New Orleans but want to keep things simple, this Easy Sausage and Shrimp Gumbo recipe is the perfect dish for you. Gumbo is a classic Creole dish that’s rich, flavorful, and deeply comforting. Traditionally made with a variety of meats, seafood, and a thickened broth, gumbo is a meal that’s meant to be shared and savored. This version streamlines the process without sacrificing any of the delicious flavors, making it ideal for busy weeknights or a cozy weekend dinner.
Ingredients
- Roux:
- ¾ cup butter
- 1 cup all-purpose flour
- Vegetables:
- 1 cup celery roughly chopped
- 1 cup yellow onion roughly chopped
- 1 cup green bell pepper roughly chopped, with the seeds removed
- 2 teaspoons minced garlic
- 10 cups beef broth
- 14 oz. andouille sausage sliced into rounds
- 1 can 14.5 oz. stewed tomatoes
- 1 can 6 oz tomato sauce
- 2 tablespoons Tabasco hot sauce
- 1 tablespoon white sugar
- ½ teaspoon Cajun seasoning
- ½ teaspoon dried thyme leaves
- 4 teaspoons gumbo file powder divided
- 4 bay leaves
- 3 lbs. uncooked medium shrimp peeled, deveined
- 2 tablespoons Worcestershire sauce
Instructions
In a large 6-quart pot over medium-low heat, melt the butter. Once melted, add the flour and whisk until smooth. Cook the roux, whisking constantly, until it turns a deep brown color, which should take about 30-40 minutes. Make sure it doesn’t burn.
Take the pot off the heat and continue whisking until the mixture has slightly cooled. Set aside.
While the roux is cooling, place the chopped celery, onion, pepper, and garlic into a food processor. Process until finely chopped.
Add the vegetable mixture to the roux and stir to combine. Return the pot to medium-low heat and cook until the vegetables are tender, about 8-12 minutes. Gradually whisk in the broth and bring to a boil, about 15-20 minutes.
Lower the heat to a simmer. Add the sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir well, then add the bay leaves and simmer uncovered for 45 minutes.
After 45 minutes, stir in 2 teaspoons of gumbo filé powder and simmer for an additional 15 minutes.
Remove the bay leaves. Add the shrimp and Worcestershire sauce. Continue to simmer on low heat for 45-60 minutes to allow the flavors to meld together.
Stir in the remaining gumbo filé powder.
Serve over cooked white rice.