Thinking of New Orleans lately, I tried a new recipe last night! Something that I was hoping would have that good creole flair to it. It turned out amazing, and a lot easier than I thought it might be. It was definitely a recipe that required extra effort, but anything that starts with a roux does.
Through a lot of research, I determined that there are many recipes out there for Shrimp and Sausage Gumbo, and everyone disagrees with each other. SO MANY! However, I managed to find one that seemed simple enough, and then worked off another recipe for when to add the cut okra. This recipe definitely ended up being a keeper, and we were super happy to have leftovers for today and this weekend. If it’s not your traditional way of making a good gumbo, don’t worry. I stand by the idea that you’re allowed to play in the kitchen and make recipes your own.
If you’re struggling with roux, check out this post from our good friend Jason on all the facts and specifics about roux!
Here’s the recipe for the delicious gumbo, with notes from my process. Hope you enjoy!
You can find the original recipe on Delish.com by clicking here. They have an excellent video to watch as well!
Easy Shrimp and Sausage Gumbo
- 4 tbsp. butter
- 1/4 c. all-purpose flour
- 1 small yellow onion
- 1 medium green bell pepper, chopped
- 1 bag of frozen okra rounds
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 12 oz. andouille sausage, sliced into 1/2″ pieces (Only andouille will douille. Haha.)
- 1 tbsp. cajun seasoning (without salt) (I use Tony Chacheres Spice & Herbs)
- kosher salt
- Freshly ground black pepper
- 1 bay leaf (Meh. I always omit this in recipes. One day I’ll find out its purpose.)
- 1 (15-oz.) can fire-roasted diced tomatoes
- I had fresh tomatoes from my Dad, so I wanted to use those. You can find the recipe for Fire Roasted Tomatoes by clicking here. They turned out great!)
- 4 c. chicken broth (I read the reviews on Delish.com, and it was recommended to reduce the amount of broth so it would have a thicker sauce. I used 3 cups instead, and it turned out with a super perfect consistency to coat the rice.)
- 1 lb. shrimp, peeled and deveined (I used frozen and had no issues.)
- 3 green onions, sliced
- cooked white rice, for serving
- In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes. (If you’re cooking on medium-low heat, you’re going to take longer than 10 minutes to get that dark color needed for gumbo…try 30-40 minutes.)
- Add onions, peppers, okra, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
- In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
- Serve spooned on top of white rice.
I can’t stress enough that this was an excellent recipe. It will become a staple in our home, for sure! I hope everyone is staying safe and well! Take care!