Description
Shrimp and Sausage Gumbo is a hearty and flavorful Cajun stew featuring a rich, golden-brown roux base, tender sausage, succulent shrimp, and aromatic vegetables simmered together to create a delicious one-pot meal perfect for any occasion.
Ingredients
Scale
Roux
- 1/4 cup avocado oil (or butter)
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
Vegetables and Aromatics
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (chopped)
- 4 garlic cloves (minced)
- 1/4 cup green onions (for garnish)
Meat
- 12 oz. andouille chicken sausage or pork sausage
- 1 lb. large shrimp (raw; peeled and deveined)
Seasonings and Liquids
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 bay leaves
Vegetable Addition
- 1 1/2 cups frozen okra
Instructions
- Prep the Vegetables: Dice the yellow onion, green bell pepper, and celery, then place them together in a bowl. Mince the garlic cloves separately and set aside for later use.
- Make the Roux: In a large pot or Dutch oven, combine the avocado oil (or butter) and all-purpose flour. Heat over medium, whisking constantly for 20 minutes until the roux turns a golden brown caramel color. If it begins to burn, reduce the heat to low. This slow whisking develops the rich flavor and color essential for gumbo.
- Sauté the Vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes until they soften. Add the minced garlic and cook for an additional 1 minute, stirring continuously to prevent burning.
- Add Sausage and Seasonings: Stir in the sausage pieces, Cajun seasoning, salt, and optional cayenne pepper. Mix well to coat the meat and vegetables with the spices.
- Add Liquids and Simmer: Pour in the chicken broth, water, fire roasted diced tomatoes with their juices, coconut aminos, and add the bay leaves. Bring the gumbo mixture to a low boil, then reduce heat to a simmer. Let it simmer uncovered for 50 minutes to meld all the flavors.
- Prepare Shrimp and Okra: While the gumbo simmers, thaw and peel the shrimp if not already done. After the simmering time, add the shrimp and frozen okra to the pot, continuing to simmer for an additional 10 minutes or until shrimp turn pink and are cooked through.
- Finish and Serve: Remove the bay leaves from the gumbo. Divide the stew into bowls and garnish with chopped green onions. Serve immediately, optionally over rice, and enjoy!
Notes
- This gumbo boasts a rich, aromatic flavor thanks to its traditional roux base and a savory blend of sausage and shrimp, making it a perfect one-pot meal.
- For a gluten-free or paleo version, substitute the all-purpose flour with a suitable flour alternative for the roux as noted in the recipe.
- The cooking process requires patience, especially when making the roux; whisking continuously ensures a deep, caramelized flavor without burning.
- Serving the gumbo over cooked white or brown rice is traditional and enhances the meal’s heartiness.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 5 g
- Sodium: 1939 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 138 mg
