Flavorful Louisiana Shrimp and Sausage Gumbo
A bursting blend of shrimp and sausage in a comforting, flavorful broth from Louisiana, perfect for family gatherings or a quick weekday meal.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound sausage, sliced
- 1 large onion, diced
- 1 green bell pepper chopped
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes
Roux Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
Seasoning
- 2 tablespoons Cajun seasoning
- 1 leaf bay leaf
- to taste Salt and pepper
Optional Ingredients
- to serve cooked rice For serving
- to garnish fresh parsley Optional garnish
Instructions
Make the Roux
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour until it's well combined. Stir continuously for about 15-20 minutes until it turns a rich brown color, resembling chocolate.
Add the Vegetables
- Once the roux is ready, add the diced onion, bell pepper, celery, and garlic. Cook for an additional 5 minutes until the veggies are softened.
Add the Sausage and Broth
- Stir in the sliced sausage followed by the broth and bring it to a simmer. Add the diced tomatoes, Cajun seasoning, bay leaf, salt, and pepper.
Simmer and Add the Shrimp
- Let the gumbo simmer for about 30 minutes. In the last 5 minutes, add the shrimp and cook until they turn pink and are fully cooked through.
Serve
- Remove the bay leaf before serving. Ladle gumbo over a bowl of cooked rice, and garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.