The season for gumbo is here, but you can enjoy gumbo any time of year! Enjoy this Shrimp and Sausage Gumbo for dinner this week!
If you’re like me, and can’t resist a good gumbo, then this dish is perfect for you. The shrimp and sausage mix give it the perfect bite.
I guarantee that if you make this dish for your friends or family they will be impressed with how tasty it is and want to know where you got the recipe from!
Slow Cooker Chicken Chorizo Gumbo
Why should you make shrimp and sausage gumbo? Well, it’s always been my favorite dish. The rich, savory aroma of gumbo wafts through the kitchen and has everyone running to ask what’s for dinner!
Gumbo pairs well with both bread or rice, or a side of potato salad!
More Shrimp Recipes:
Shrimp and Sausage Boil Foil Packets
Shrimp, Turkey, and Sausage Etouffee
Shrimp and Sausage Gumbo
Ingredients:
- 20-25 large shrimp, uncooked
- 6 medium size Andouille sausage, sliced
- Olive oil or coconut oil
- 6 cups chicken broth
- 5 tablespoons flour of choice
- 1 large onion, chopped
- 2 large sweet peppers, chopped
- 2 stalks celery, chopped
- 1 clove of garlic, minced
- 4 bay leaves
- 2-3 sprigs fresh thyme (or 2 teaspoons)
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon hot sauce
- 8 medium okra, chopped
- 1-16oz can tomatoes
Directions:
Heat a tablespoon of oil over medium heat in your main stock pot or Dutch oven, and in the pot you will be making the broth in.
To the main pot, add your sausages and cook until done (I like to get them slightly charred – at least well browned).
Once they are done cooking, remove from the pot and set aside.
In the pot you will be making your broth in, add the shrimp shells (but not the shrimp), cooking for about 5 minutes until pink.
Add the chicken broth and bring to a boil. Simmer on medium-low heat for 20 minutes.
Reduce the heat of the pot you just cooked the sausages in, and add your flour to the remaining oil.
Stir constantly, adding a bit more oil if you need the roux to loosen up a bit.
You’re looking for a thin dough-like texture, and you want to keep cooking it slowly until it reaches a dark color, dark like molasses, preferably.
Note: You can purchase Roux if you want to save some time!
Once your roux reaches the right color, add a tablespoon more of olive oil, along with the onions, peppers, and celery.
Cook 5 minutes before adding the bay leaves, thyme, and garlic.
Cook for another 5 minutes, then add the remaining seasonings, hot sauce, and okra.
Cook 1 minute while you strain the broth.
Strain the broth to remove the shrimp shells and add just the broth to the main pot with all of those veggies. Add the tomatoes and simmer 10 minutes.
Add the sausage and shrimp and cook until the shrimp is a bright pink colour.
Adjust the seasoning with salt, pepper, lemon juice, and hot sauce and remove the bay and thyme sprigs.
Serve hot.
Shrimp and Sausage Gumbo
Ingredients
- 20-25 large shrimp, uncooked
- 6 medium-size andouille sausage, sliced
- Olive or coconut oil
- 6 cups chicken broth
- 5 Tablespoons flour of choice
- 1 large onion, chopped
- 2 large sweet peppers, chopped
- 2 stalks celery, chopped
- 1 head garlic, minced
- 4 bay leaves
- 2-3 sprigs fresh thyme (or 2 teaspoons)
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 Tablespoon hot sauce
- 8 medium okra, chopped
- 1-16oz can tomatoes
Instructions
Heat a tablespoon of oil over medium heat in your main stock pot or dutch oven, and in the pot you will be making the broth in.
To the main pot, add your sausages and cook until done (I like to get them slightly charred - at least well browned).
Once they are done cooking, remove from the pot and set aside.In the pot you will be making your broth in, add the shrimp shells (but not the shrimp), cooking for about 5 minutes until pink.
Add the chicken broth and bring to a boil. Simmer on medium-low heat for 20 minutes.
Reduce the heat of the pot you just cooked the sausages in, and add your flour to the remaining oil.
Stir constantly, adding a bit more oil if you need the roux to loosen up a bit. You're looking for a thin dough-like texture, and you want to keep cooking it slowly until it reaches a dark colour. (Dark like molasses, preferably.)
Once your roux reaches the right colour, add a tablespoon more of olive oil, along with the onions, peppers, and celery.
Cook 5 minutes before adding the bay leaves, thyme, and garlic.
Cook for another 5 minutes, then add the remaining seasonings, hot sauce, and okra.
Cook 1 minute while you strain the broth.
Strain the broth to remove the shrimp shells and add just the broth to the main pot with all of those veggies. Add the tomatoes and simmer 10 minutes.
Add the sausage and shrimp and cook until the shrimp is a bright pink colour. Adjust the seasoning with salt, pepper, lemon juice, and hot sauce and remove the bay and thyme sprigs.
Serve hot.
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