Shrimp and Sausage Gumbo

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Difficulty: Intermediate
Servings: 6 hearty portions
Cuisine: Creole / Southern
Main Ingredients: Shrimp, Andouille sausage, Holy Trinity (onion, celery, bell pepper), roux

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Introduction

Creole-Style Shrimp and Sausage Gumbo is the soul of Louisiana cuisine—rich, bold, and layered with flavor. This gumbo stands out with its use of tomatoes, a key difference from Cajun versions, and embodies the vibrant spirit of New Orleans with its combination of seafood and smoky sausage. It’s the kind of dish that fills your kitchen with intoxicating aromas and brings everyone to the table in anticipation.

While it does require some attention—especially during the roux-making process—it’s well worth every minute. This version is ideal for a cozy dinner or entertaining guests with a taste of Southern hospitality.

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Ingredients

For the Roux:

• ½ cup all-purpose flour

• ½ cup vegetable oil (or unsalted butter for a richer taste)

For the Gumbo Base:

• 1 large yellow onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes, with juice

• 1 tablespoon tomato paste

• 6 cups seafood or chicken stock

• 1 bay leaf

• 1 teaspoon dried thyme

• 1½ teaspoons Creole seasoning (like Tony Chachere’s or homemade)

• 1 teaspoon smoked paprika

• Salt and black pepper to taste

• 1 tablespoon Worcestershire sauce

• 1 tablespoon hot sauce (optional, for extra heat)

For the Proteins:

• 1 lb medium shrimp, peeled and deveined

• 12 oz Andouille sausage, sliced into ¼-inch rounds

• 1 tablespoon olive oil (for browning sausage)

To Finish:

• 2 teaspoons file powder (optional but traditional)

• 2 tablespoons fresh parsley, chopped

• Green onions, sliced, for garnish

• Cooked white rice, for serving

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Kitchen Tools Needed

• Large Dutch oven or heavy-bottomed pot

• Wooden spoon or heatproof spatula

• Ladle

• Chef’s knife

• Cutting board

• Measuring cups and spoons

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Preparation Steps

1. Make the Roux (The Heart of the Gumbo)

The roux gives gumbo its deep, nutty flavor and thick texture. Be patient—it takes about 20–30 minutes.

1. In a large Dutch oven or heavy pot, combine ½ cup flour and ½ cup oil over medium heat.

2. Stir constantly with a wooden spoon or spatula. The roux will start pale and gradually darken. You’re aiming for a color between milk chocolate and dark peanut butter.

3. DO NOT walk away—burning the roux means starting over.

4. Once dark and fragrant, reduce the heat to low and add the chopped onions, celery, and bell pepper (the “Holy Trinity”).

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2. Sauté the Vegetables

1. Stir the vegetables into the hot roux. Cook for 6–8 minutes until softened.

2. Add garlic and cook for another minute until fragrant.

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3. Build the Flavor Base

1. Stir in diced tomatoes and tomato paste.

2. Pour in the stock gradually, whisking or stirring well to ensure the roux incorporates into the liquid.

3. Add bay leaf, thyme, Creole seasoning, smoked paprika, Worcestershire sauce, and hot sauce (if using).

4. Bring the pot to a gentle boil, then reduce heat and let simmer uncovered for 30–40 minutes, stirring occasionally.

4. Cook the Sausage and Shrimp

1. In a separate skillet, heat 1 tablespoon of olive oil over medium heat.

2. Brown the Andouille sausage slices for 4–5 minutes until they develop a deep color. Transfer to the gumbo pot.

3. Add the shrimp during the last 5–7 minutes of cooking, just until pink and opaque.

5. Final Touches

1. Taste and adjust seasoning—add more salt, pepper, or hot sauce if desired.

2. Stir in the file powder (optional) to thicken and add earthy flavor.

3. Remove bay leaf.

Serving Suggestions

Gumbo is traditionally served over steamed white rice in wide, shallow bowls. Garnish with chopped green onions and parsley for freshness and color.

Add a side of warm French bread or cornbread to mop up the savory broth. For a New Orleans-inspired meal, serve alongside a crisp green salad and finish with bread pudding or beignets for dessert.

Tips for Success

• Use the right sausage: Andouille is classic for its smoky, spicy profile. If unavailable, substitute with another smoked sausage.

• Don’t skip the roux: It’s foundational for the flavor and body of the gumbo.

• Customize heat: Adjust hot sauce or Creole seasoning based on spice tolerance.

• Seafood variations: You can add crabmeat or even chunks of white fish if desired.

Storage and Reheating

Storage:
Gumbo gets better with time. Let cool completely before transferring to airtight containers. It keeps in the refrigerator for 3–4 days and can be frozen for up to 3 months.

Reheating:
Reheat on the stove over medium-low heat, stirring occasionally. If it thickens too much, add a splash of stock or water.

Nutritional Information (Per Serving)

Note: Values may vary slightly based on specific ingredients used.

• Calories: 430 kcal

• Protein: 28g

• Fat: 24g

• Carbohydrates: 22g

• Fiber: 3g

• Sugar: 4g

• Sodium: 980mg

• Cholesterol: 145mg

This gumbo provides a solid source of protein from shrimp and sausage, with a moderate fat content, and can be made lower in sodium with homemade stock or reduced-sodium sausage.

Conclusion

Creole-Style Shrimp and Sausage Gumbo is a dish that tells a story—with every bite rich in heritage, flavor, and warmth. Whether you’re introducing someone to Southern cuisine or feeding a table full of gumbo-lovers, this recipe delivers every time.

The blend of smoky sausage, tender shrimp, and aromatic vegetables simmered in a dark roux-infused broth is comfort food elevated. Make it part of your regular rotation, or save it for those special occasions when you want something truly memorable.