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Shrimp and Sausage Gumbo

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A rich and flavorful Southern gumbo featuring shrimp, sausage, and aromatic vegetables.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1 lb sausage (such as Andouille or kielbasa), sliced
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can diced tomatoes (14.5 oz)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Cajun seasoning
  • Salt and pepper to taste
  • Green onions, chopped (for garnish)
  • Rice (for serving)

Instructions

  1. Make the Roux: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour until the mixture is smooth. Keep stirring constantly. Chef hack: patience is key here! The roux may take 15-20 minutes until it turns a deep brown color—think chocolate brown—not burnt.
  2. Cook the Aromatics: Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery (the holy trinity!). Stir them into the roux, letting them soften for about 5 minutes. Trust me, the smell at this point is intoxicating!
  3. Add the garlic: Stir in the minced garlic and sauté for an additional minute. Don’t let it burn—garlic can turn from fragrant to bitter in a flash!
  4. Pour in the Liquid: Gradually add the chicken broth while continuously stirring. Use this time to scrape up any flavorful bits stuck to the bottom of your pot. This is where all the magic happens!
  5. Season and Simmer: Add the diced tomatoes, bay leaves, thyme, Cajun seasoning, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 30 minutes, allowing all the flavors to mingle beautifully. If you like your gumbo a tad thicker, let it simmer longer!
  6. Add the Sausage: Next, stir in the sliced sausage. Continue simmering for an additional 15-20 minutes. The sausage will infuse its smoky flavor into the broth, creating a delicious depth of flavor!
  7. Introduce the Shrimp: Finally, add the shrimp to the pot. Let them cook until pink and opaque, about 5 minutes. Careful not to overcook the shrimp; they’ll turn rubbery!
  8. Final Touches: Taste your gumbo and adjust the seasoning if needed. Remove the bay leaves. Don’t forget to do that—no one wants to bite into a bay leaf!
  9. Serve and Enjoy: Scoop some cooked rice into a bowl and ladle the gumbo over the top. Garnish with chopped green onions for that pop of color and zing!

Notes

You can freeze leftover gumbo for up to 3 months. Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Gumbo, Shrimp, Sausage, Southern cuisine, Comfort food

Find it online: https://sprinklespoon.com/one-pot-shrimp-sausage-gumbo-30-minute-dinner/