Description
A hearty and flavorful Shrimp & Sausage Gumbo featuring a rich dark roux, smoky andouille sausage, tender shrimp, and a medley of vegetables simmered in a spicy Cajun broth. Served over fluffy white rice, this classic Creole dish delivers comforting warmth and bold Southern flavors perfect for family meals or special occasions.
Ingredients
Base
- 4 tbsp. unsalted butter
- 1/4 c. all-purpose flour
Vegetables
- 1 small yellow onion, chopped
- 1 medium green bell pepper, seeds and ribs removed, chopped
- 2 stalks celery, finely sliced
- 2 cloves garlic, finely chopped
- 3 scallions, sliced (reserve some for serving)
Meats & Seasoning
- 12 oz. andouille sausage, sliced into 1/2" rounds
- 1 tbsp. Cajun seasoning (without salt)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 bay leaf
Liquids & Extras
- 4 c. low-sodium chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1 lb. medium shrimp, peeled and deveined
- Cooked white rice, for serving
Instructions
- Make the Roux: In a large, deep skillet over medium-low heat, melt the butter and then gradually whisk in the flour. Cook the mixture, stirring constantly, until it turns a dark caramel color, about 12 to 15 minutes. This forms the flavorful base of the gumbo.
- Cook the Vegetables and Sausage: Add the chopped onion, bell pepper, and celery to the roux. Cook while stirring until the vegetables are softened, approximately 8 minutes. Then stir in the sliced andouille sausage, garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper according to your taste.
- Add Liquids and Simmer: Pour in the low-sodium chicken broth, fire-roasted diced tomatoes, and add the bay leaf. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the gumbo thickens and flavors meld, about 1 hour.
- Add Shrimp and Finish Cooking: In the final 6 minutes of simmering, add the peeled and deveined shrimp to the gumbo. Cook until the shrimp turn pink and are just cooked through. Adjust the seasoning with salt and pepper if needed. Stir in most of the sliced scallions, reserving some for garnish.
- Serve: Spoon cooked white rice into bowls and ladle the gumbo over the rice. Garnish with the reserved scallions and serve hot for a comforting meal.
Notes
- Be patient when making the roux—it develops deep flavor as it darkens but can burn easily if unattended.
- Andouille sausage adds a smoky flavor; if unavailable, substitute with smoked sausage.
- Adjust Cajun seasoning based on preferred spice level since some blends can be quite hot.
- Serve gumbo with crusty bread to soak up the delicious broth.
- Leftovers keep well refrigerated for 2-3 days and reheat beautifully.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup & Stew
- Method: Stovetop
- Cuisine: Cajun/Creole
