This Easy Shrimp and Sausage Gumbo is a warm, hearty dish packed with flavor! Enjoy juicy shrimp combined with tasty sausage, all simmered in a rich broth with veggies.
Trust me, the aroma alone is enough to make your mouth water. I love serving it with some rice on the side—makes it a perfect comfort meal after a long day!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp can be used. I usually opt for large, peeled, and deveined ones for a meaty bite. If shrimp isn’t available, consider using chicken or tofu for a protein twist.
Smoked Sausage: Andouille is the classic choice, but any smoked sausage works well. Turkey sausage is a lighter option if you’re looking to reduce fat. Veggie sausage is also a great substitute.
Vegetable Oil: While I prefer vegetable oil for the roux, olive oil or canola oil are good alternatives. You can also use butter for a richer flavor but keep an eye on cooking temperature to avoid burning.
Chicken Broth: Homemade chicken broth adds depth, but store-bought works fine. For a vegetarian version, use vegetable broth instead.
Cajun Seasoning: If you don’t have Cajun or Creole seasoning, mix equal parts paprika, garlic powder, onion powder, and a dash of cayenne for flavor.
How Do I Make a Perfect Roux for Gumbo?
The roux is the heart of gumbo and making it to perfection is key. It requires patience and attention. Here’s a simple way to achieve that deep brown color:
- In a heavy pot, heat oil over medium heat.
- Gradually whisk in the flour, stirring constantly. It’s all about patience here—take your time to get that deep brown.
- Keep stirring for about 15-20 minutes until it resembles chocolate. If you’re in a hurry, you might burn it, so go slow!
- Once ready, add the diced vegetables and stir for another 5 minutes until they’re tender.
A well-made roux brings the gumbo to life, so it’s worth the effort!
Easy Shrimp and Sausage Gumbo
Ingredients You’ll Need:
For the Gumbo:
- 1 pound shrimp, peeled and deveined
- 1/2 pound smoked sausage, sliced into 1/2-inch pieces
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 2 teaspoons Creole or Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 1/4 teaspoon cayenne pepper (optional for heat)
For Serving:
- 2 cups cooked white rice
- 2 tablespoons chopped fresh parsley (for garnish)
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
This scrumptious gumbo takes about 15-20 minutes of prep time, and around 40-50 minutes to cook. So, you’ll be enjoying your delicious dish in less than an hour. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Make the Roux:
In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour. Keep whisking constantly for 15-20 minutes until the mixture turns a deep brown color (like chocolate). This is crucial for flavor, so keep an eye on it to avoid burning!
2. Sauté the Veggies:
Once your roux is the right color, add the diced onion, bell pepper, celery, and minced garlic. Stir frequently and cook until the vegetables are tender, about 5 minutes.
3. Add the Sausage:
Stir in the sliced smoked sausage and cook for another 3-4 minutes until it starts to brown a little.
4. Pour in the Broth:
Slowly pour in the chicken broth while still stirring to keep the mixture smooth and lump-free. If you’re using diced tomatoes, go ahead and add them now. Then, mix in the Creole or Cajun seasoning, thyme, bay leaves, cayenne pepper (if you like spice), and salt and black pepper to taste.
5. Simmer the Gumbo:
Bring the gumbo to a boil, then turn the heat down to low and let it simmer uncovered for 30-40 minutes. Stir occasionally, and you’ll see it thicken up nicely!
6. Add the Shrimp:
After simmering, add the shrimp and cook for about 5 minutes, just until they turn pink and opaque.
7. Final Touches:
Remove those bay leaves and taste your gumbo. Adjust the seasoning if you need to — maybe a little more salt or pepper!
8. Serve and Enjoy:
Serve your delicious gumbo over hot cooked white rice. Garnish with fresh parsley and sliced green onions for a pop of color and flavor. Enjoy!
This hearty, flavorful shrimp and sausage gumbo is perfect for any occasion—be it a cozy dinner at home or serving friends and family on a special night! Happy cooking!
FAQ for Easy Shrimp and Sausage Gumbo
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before adding it to the gumbo. You can thaw shrimp overnight in the fridge or place them in a sealed bag and submerge in cold water for quicker results. Pat them dry before cooking for best texture.
How Can I Store Leftover Gumbo?
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage—just make sure it’s cooled before transferring to freezer-safe containers. It should keep well for about 3 months. Thaw overnight in the fridge before reheating!
Can I Make This Gumbo Spicier?
Yes! If you like some heat, feel free to increase the cayenne pepper, or add a dash of hot sauce when serving. Also, consider using a spicier sausage like Andouille for an extra kick in flavor.
What Should I Serve with Gumbo?
Typically, gumbo is served over cooked white rice, which soaks up the flavorful broth. You can also serve it with crusty bread or cornbread on the side for scooping! A simple green salad complements it well too.
