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To make a tasty shrimp and sausage gumbo, gather these must-have items: - 1 lb large shrimp, peeled and deveined - 1 lb smoked sausage (like andouille), sliced - 1/2 cup vegetable oil - 1/2 cup all-purpose flour - 1 medium onion, diced - 1 green bell pepper, diced - 1 celery stalk, diced - 4 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 4 cups chicken broth - 1 bay leaf - 1 teaspoon dried thyme - 1 teaspoon cayenne pepper (adjust to taste) - 2 teaspoons paprika - Salt and black pepper to taste - 1 cup okra, sliced (fresh or frozen) - 3 green onions, sliced (for garnish) - Fresh parsley, chopped (for garnish) - Steamed white rice (for serving) Want to take your gumbo up a notch? Here are some tasty options: - Worcestershire sauce for a deeper flavor - Hot sauce for more heat - Lemon juice for brightness - Bayou-inspired spices like Cajun seasoning Do you need alternatives? Here are some handy swaps: - Use shrimp stock instead of chicken broth for a richer taste. - Any smoked sausage will work if andouille is hard to find. - For a gluten-free option, replace all-purpose flour with gluten-free flour. - If you don't like okra, use diced zucchini or green beans instead. {{ingredient_image_1}} To start, heat 1/2 cup of vegetable oil in a large pot over medium heat. Slowly add 1/2 cup of flour to the hot oil. Whisk the mixture well to avoid lumps. Cook this mix for 20 to 30 minutes. Keep stirring until it turns a deep brown color, like chocolate. Be careful not to burn it, as this step is crucial for flavor. Next, add 1 medium diced onion, 1 diced green bell pepper, 1 diced celery stalk, and 4 minced garlic cloves to the roux. Cook the vegetables for about 5 to 7 minutes. Stir often until they soften. Then, add 1 lb of sliced smoked sausage. Cook this for about 5 minutes until it gets a nice brown color. Now it’s time to bring everything together. Add 1 can of diced tomatoes (with juice), 4 cups of chicken broth, 1 bay leaf, 1 teaspoon of dried thyme, 1 teaspoon of cayenne pepper, 2 teaspoons of paprika, salt, and black pepper. Bring this to a gentle boil. Then, reduce the heat and let it simmer without a lid for 30 minutes. After that, stir in 1 cup of sliced okra and simmer for another 10 to 15 minutes. Finally, add 1 lb of shrimp and cook for about 5 minutes until they turn pink. Remove the bay leaf before serving. To make a great roux, start with equal parts flour and oil. I use half a cup of each. Heat the oil in a pot over medium heat. Gradually whisk in the flour. Stir this mixture continuously for 20 to 30 minutes. Look for a deep brown color, like chocolate. Be careful not to burn it; if it burns, start over. This step adds a rich flavor to your gumbo. For spice lovers, add more cayenne pepper. Start with one teaspoon and taste as you go. You can also use hot sausage for extra heat. If you prefer milder flavors, reduce the cayenne or leave it out. Always remember, you can add but not take away spice. Find the right balance for your taste. Serve your gumbo over a scoop of steamed white rice. This adds texture and makes the dish heartier. Garnish with sliced green onions and chopped parsley for freshness. You can also provide hot sauce on the side for those who like it spicy. Enjoy with crusty bread for a complete meal! Pro Tips Perfect Your Roux: The key to a rich gumbo flavor is the roux. Stir it continuously and watch for a deep brown color without burning to achieve the best results. Adjust the Spice: Depending on your taste, you can adjust the cayenne pepper. Start with less and add more as needed for a gumbo that suits your spice preference. Fresh vs. Frozen Okra: If using frozen okra, add it directly to the pot without thawing. Fresh okra may need a brief sauté to enhance its flavor and texture. Garnish for Freshness: Don't skip the green onions and parsley! They add a vibrant touch and fresh flavor that complements the rich gumbo beautifully. {{image_2}} You can swap out shrimp and sausage for other proteins. Chicken works well, too. Use boneless, skinless chicken thighs for a rich flavor. You might also choose fish like catfish or cod. Cook the fish until it's just done to keep it tender. For a twist, try crab or lobster for a more luxurious dish. These changes keep the gumbo tasty and fun. To make a vegetarian gumbo, skip the meat and use more veggies. Focus on hearty vegetables like mushrooms, zucchini, and bell peppers. You can add plant-based sausage for a similar texture. Beans, like kidney or black beans, boost protein and flavor. Instead of chicken broth, use vegetable broth for depth. A vegetarian gumbo is still rich and satisfying. Gumbo varies by region, each with its own unique touch. In New Orleans, you’ll find a thicker, darker gumbo with a rich roux. Cajun gumbo often includes more spice and the "holy trinity" of onion, celery, and bell pepper. In some areas, you'll find gumbo with seafood and a lighter broth. In Texas, people add chili powder for a spicy kick. Each region's ingredients and style make gumbo a special and diverse dish. To store your gumbo, let it cool first. Place it in an airtight container. This keeps the flavors fresh. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When you’re ready to eat your gumbo, you can reheat it easily. Pour the gumbo into a pot. Heat it on medium-low until it’s hot. Stir it often to prevent sticking. If it seems thick, add a splash of broth or water. You can also use a microwave. Heat it in short bursts, stirring in between. Freezing gumbo is simple. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top for expansion. Label the container with the date. Gumbo can be frozen for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. This way, you can enjoy a bowl of gumbo anytime! Shrimp and sausage gumbo comes from Louisiana. It mixes French, African, and Spanish flavors. The dish reflects the culture of New Orleans. Gumbo started as a stew with various meats. The name "gumbo" may come from the African word for okra. Ingredients vary by region, but the roux is key. The dish often uses seafood and sausage for rich taste. Yes, you can make gumbo ahead of time. In fact, it often tastes better the next day. The flavors meld and deepen overnight. Store it in the fridge for up to three days. Reheat gently on the stove or in the microwave. You may need to add a bit of broth for moisture. Gumbo can be gluten-free but depends on the ingredients. The traditional roux uses flour, which contains gluten. You can use gluten-free flour to make a gluten-free roux. Always check labels on sausage and broth for gluten. This way, you can enjoy gumbo without worry. In this article, we explored the key ingredients and steps to make flavorful gumbo. We talked about how to create the perfect roux, cook your vegetables and sausage, and let the dish simmer. I shared tips for adjusting spice levels and serving ideas that enhance your meal. You can also experiment with different proteins or even make vegetarian versions. Remember, gumbo is a dish that thrives on variation and creativity. Enjoy making it your own!

Zesty Shrimp & Sausage Gumbo

A flavorful gumbo featuring shrimp and smoked sausage, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Cajun
Servings 6

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 lb smoked sausage (such as andouille), sliced
  • 0.5 cup vegetable oil
  • 0.5 cup all-purpose flour
  • 1 medium onion, diced
  • 1 unit green bell pepper, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 unit bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 2 teaspoons paprika
  • to taste unit salt and black pepper
  • 1 cup okra, sliced (fresh or frozen)
  • 3 unit green onions, sliced (for garnish)
  • to taste unit fresh parsley, chopped (for garnish)
  • as needed unit steamed white rice (for serving)

Instructions
 

  • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, gradually whisk in the flour to create a roux. Stir continuously for 20-30 minutes until the roux is a deep brown color (similar to chocolate), being careful not to burn it.
  • Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for about 5-7 minutes, stirring frequently until the vegetables are softened.
  • Stir in the sliced sausage, cooking until browned, about 5 minutes.
  • Add the diced tomatoes (with their juice), chicken broth, bay leaf, thyme, cayenne pepper, paprika, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 30 minutes.
  • After 30 minutes, add the okra and stir well. Allow it to simmer for an additional 10-15 minutes until the gumbo thickens slightly.
  • Finally, add the shrimp and cook for about 5 minutes or until they turn pink and opaque. Adjust seasoning if necessary, and remove from heat.
  • Discard the bay leaf before serving.

Notes

Serve over steamed white rice and garnish with green onions and parsley.
Keyword gumbo, sausage, shrimp, southern, spicy