Shrimp And Sausage Gumbo

Shrimp and Sausage Gumbo is a hearty, flavorful dish from Louisiana that captures the essence of Cajun and Creole cooking. This gumbo is a rich, spicy stew filled with tender shrimp, smoky sausage, and vegetables, all simmered in a roux-thickened broth. The key to its depth of flavor lies in the slow cooking of the roux, which adds a nutty richness to the dish. Served over rice, Shrimp and Sausage Gumbo is the perfect meal for when you’re craving something warm, comforting, and packed with bold Southern flavors.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1/2 lb andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 4 cups chicken or seafood broth
• 1 (14.5 oz) can diced tomatoes
• 2 bay leaves
• 1 tbsp Cajun or Creole seasoning
• 1/2 tsp thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley for garnish
• Cooked white rice, for serving

Instructions

1. Make the roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux becomes a deep golden brown, about 10-15 minutes. Be careful not to let it burn.
2. Sauté the vegetables: Once the roux reaches the desired color, add the diced onion, bell pepper, celery, and garlic. Sauté the vegetables for 5-7 minutes, stirring frequently, until they are softened and fragrant.
3. Add the sausage: Stir in the sliced sausage and cook for another 3-4 minutes until the sausage is browned and releases its flavors.
4. Add the broth and seasonings: Slowly pour in the chicken or seafood broth, stirring constantly to avoid lumps. Add the diced tomatoes, bay leaves, Cajun seasoning, thyme, and smoked paprika. Bring the mixture to a simmer, then reduce the heat and cook for 30 minutes, allowing the flavors to meld.
5. Cook the shrimp: Add the shrimp to the gumbo and cook for an additional 5-7 minutes until the shrimp turn pink and are cooked through. Taste and adjust the seasoning with salt and pepper.
6. Serve: Remove the bay leaves and ladle the gumbo over bowls of cooked white rice. Garnish with sliced green onions and fresh parsley.

This Shrimp and Sausage Gumbo is a savory, rich dish with a perfect blend of spice, seafood, and smoky sausage, making it a comforting meal full of Southern charm.