Cajun Sausage & Shrimp Gumbo Recipe

Short Description

Experience the rich and robust flavors of Louisiana with this authentic Cajun Sausage and Shrimp Gumbo. This classic dish combines spicy andouille sausage, succulent shrimp, and the “holy trinity” of vegetables, all simmered in a deeply flavorful roux-based broth. Perfect for gatherings or a comforting family meal, this gumbo brings the taste of New Orleans right to your kitchen.

Why You’ll Love This Recipe

• Authentic Flavor: This gumbo captures the true essence of Cajun cuisine, delivering a hearty and spicy taste that’s reminiscent of Louisiana’s culinary traditions.
• Hearty and Satisfying: Packed with protein from shrimp and sausage, along with a medley of vegetables, this dish is both filling and nourishing.
• Versatile Preparation: While traditionally served over white rice, you can customize this gumbo with variations to suit different dietary preferences.
• Make-Ahead Friendly: The flavors deepen over time, making it an excellent dish to prepare in advance for busy weeknights or special occasions.

Ingredients

• Andouille sausage
• Shrimp
• Butter or oil
• All-purpose flour
• Sweet onion
• Green bell pepper
• Celery
• Garlic
• Chicken broth
• Diced tomatoes
• Worcestershire sauce
• Dried thyme
• Dried oregano
• Cayenne pepper
• Paprika
• Salt
• Black pepper
• Bay leaf
• Fresh parsley (optional)
• Cooked white rice (for serving)

Directions

1. Prepare the Roux: In a large Dutch oven, melt the butter over medium-low heat. Gradually whisk in the flour, stirring continuously to prevent lumps. Cook the mixture, stirring constantly, until it reaches a deep brown color, approximately 20-30 minutes. This dark roux is essential for the gumbo’s rich flavor.
2. Cook the Sausage: In a separate skillet over medium heat, add the andouille sausage slices. Sauté until browned and cooked through. Transfer the sausage to a paper towel-lined plate to drain excess fat.
3. Sauté the Vegetables: Add the finely chopped onion, green bell pepper, and celery to the Dutch oven containing the roux. Cook over medium heat until the vegetables are tender, about 6-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Pour in the chicken broth, stirring well to combine with the roux and vegetables. Add the diced tomatoes (drained), Worcestershire sauce, dried thyme, dried oregano, cayenne pepper, paprika, salt, black pepper, and bay leaf. Stir to incorporate all ingredients.
5. Simmer the Gumbo: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the gumbo simmer uncovered for 35-40 minutes, allowing the flavors to meld and the broth to thicken slightly.
6. Add Protein: Stir in the cooked sausage and raw shrimp. Continue to simmer for an additional 6-7 minutes, or until the shrimp are opaque and their tails curl. Remove and discard the bay leaf.
7. Serve: Ladle the gumbo over bowls of cooked white rice. Garnish with freshly chopped parsley, if desired.

Variations

• Seafood Gumbo: Enhance the seafood profile by adding crabmeat, crawfish, or oysters along with the shrimp. Adjust cooking times to ensure all seafood is properly cooked.
• Chicken and Sausage Gumbo: Replace the shrimp with boneless, skinless chicken thighs. Brown the chicken pieces along with the sausage and proceed with the recipe as directed.
• Vegetarian Gumbo: Omit the sausage and shrimp. Incorporate hearty vegetables such as okra, zucchini, and mushrooms. Use vegetable broth instead of chicken broth to maintain a rich flavor.
• Spice Level Adjustment: Modify the amount of cayenne pepper to suit your heat preference. For a milder gumbo, reduce the cayenne; for extra heat, consider adding chopped jalapeños or a dash of hot sauce.

Servings and Timing

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8

Storage/Reheating

• Storage: Allow the gumbo to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3-5 days.
• Freezing: For longer storage, place the cooled gumbo in freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
• Reheating: Thaw frozen gumbo in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through, stirring occasionally. Add a splash of chicken broth if the gumbo has thickened too much during storage.

FAQs

What is the purpose of the roux in gumbo?

The roux serves as the foundational flavor and thickening agent in gumbo. Cooking the flour and fat together until dark brown imparts a deep, rich taste and helps achieve the desired consistency.

Can I make gumbo ahead of time?

Yes, gumbo often tastes better the next day as the flavors

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