This Easy Shrimp and Sausage Gumbo is a warm, hearty dish that’s bursting with flavor! It combines juicy shrimp and smoky sausage, all cooked up in a rich, spicy broth.
You’ll love how simple it is to make. I often whip this up on a chilly evening, and then I can’t help but dive into a big bowl of it while sipping some crusty bread. Yum!
Key Ingredients & Substitutions
Smoked Sausage: Andouille sausage gives an excellent flavor, but if you can’t find it, any smoked sausage will work. Turkey sausage is a lighter option, too. I personally love the extra spice from Cajun sausage!
Shrimp: Use medium shrimp for this recipe. If you have frozen shrimp, just thaw them first. Shrimp can be swapped with diced chicken or even tofu for a vegetarian twist!
Vegetables: The classic “Holy Trinity” of Cajun cooking is onion, bell pepper, and celery. If you’re out of bell peppers, you could try replacing it with diced zucchini or carrots for a different touch.
Broth: Chicken broth is key for depth of flavor. If you want a vegetarian version, use vegetable broth instead, which works perfectly here.
How Do You Make a Perfect Roux?
The roux is crucial for the rich taste of gumbo. To get it just right, keep a close eye. Here’s how:
- Heat the oil in a large pot over medium heat before gradually whisking in the flour.
- Stir constantly, being patient as it changes color. It should be deep brown but not burnt, about 10-15 minutes.
- If you notice the roux sticking to the pot, reduce the heat slightly to ensure it doesn’t burn.
Practice makes perfect! If your first attempt is a bit light, don’t worry. It will still taste great, just a tad lighter in flavor.
Easy Shrimp and Sausage Gumbo
Ingredients You’ll Need:
For the Gumbo:
- 1 lb (450g) smoked sausage, sliced into rounds (preferably Andouille or Cajun sausage)
- 1 lb (450g) medium shrimp, peeled and deveined
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano
- Salt and black pepper to taste
For Garnish:
- 4 green onions, sliced
- Cooked white rice (optional, for serving)
How Much Time Will You Need?
This delicious gumbo will take about 15 minutes to prep and around 1 hour to cook. This includes making the roux, cooking the vegetables, and simmering the flavors together. It’s a satisfying, hearty dish that’s perfect for dinner!
Step-by-Step Instructions:
1. Making the Roux:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once the oil is hot, gradually whisk in the flour. Stir constantly as the mixture cooks. You want to achieve a deep brown color (similar to peanut butter) without burning it. This will take about 10-15 minutes, so be patient and keep stirring!
2. Cooking the Vegetables:
Once your roux is ready, add the diced onion, bell pepper, and celery. Cook these vegetables together, stirring occasionally, until they soften—this should take about 5 minutes. Next, add the minced garlic and cook for another minute until fragrant.
3. Adding the Broth and Sausage:
Slowly pour in the chicken broth and water while stirring to avoid any lumps. Then, add the sliced sausage, dried thyme, bay leaves, paprika, cayenne pepper, oregano, salt, and black pepper. Give everything a good stir to combine.
4. Simmering the Gumbo:
Bring the gumbo to a simmer and let it cook uncovered for about 30-40 minutes. This will allow the flavors to meld beautifully and the gumbo to thicken. Keep an eye on it and stir occasionally.
5. Adding the Shrimp:
After simmering, add the peeled and deveined shrimp to the pot. Cook for about 5 minutes, or until the shrimp turn pink and are fully cooked. They’re quick to cook, so don’t walk away!
6. Finishing Touches:
Remove the bay leaves before serving. Taste the gumbo and adjust the seasoning if necessary. If you like it spicier, feel free to add more cayenne pepper!
7. Serving:
Serve your gumbo hot, garnished with sliced green onions. For a complete meal, spoon it over cooked white rice or serve it alongside some crusty bread. Enjoy your warm, hearty meal!
Frequently Asked Questions (FAQ)
Can I Use Fresh Shrimp Instead of Frozen?
Absolutely! Fresh shrimp can be used in the same quantity as frozen shrimp. Just make sure to peel and devein them before adding them to the gumbo. Fresh shrimp will cook quickly, so keep an eye on them while they cook.
What if I Don’t Have Smoked Sausage?
No problem! You can substitute smoked sausage with any other sausage you like, such as kielbasa or turkey sausage. If you prefer a vegetarian option, try using a plant-based sausage or simply omit the sausage and add more vegetables for a hearty flavor!
How Do I Store Leftover Gumbo?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the gumbo for up to 2 months. Just remember to let it cool completely before freezing.
Can I Adjust the Spice Level?
Yes! If you prefer a milder gumbo, reduce the amount of cayenne pepper or omit it altogether. You can always add a little hot sauce when serving if you want to spice it up individually!
