Go Back Email Link

Gumbo with Shrimp and Sausage

Alexandra Neznamy
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course dinner
Cuisine American, soul food, southern
Servings 8 People

Equipment

  • a big pot
  • A little pot
  • Cutting board
  • Chef knife
  • Bowls or plates for mise en place

Ingredients
  

Roux

  • 1/2 cup vegetable oil
  • 1/2 cup all purpose flour if you like a thicker base then add more flour (1/4 C- 1/2c)

Gumbo

  • 2 diced pepper color doesn’t make that much of a difference in this dish, I switch up from yellow, green and red. I go with what is cheapest
  • 1 medium onion diced
  • 3 stalks celery diced
  • 6 cloves garlic diced
  • 3 bay leaves
  • 5 links Andouille Sausage I do an entire package, sometimes I add more. If you don’t like spicy you can change the type of sausage
  • 1 tbsp Cajun I prefer the Creole Seasoning brand
  • 16 oz Chicken broth I do the low sodium
  • 14.5 oz stewed tomatoes or 1 can
  • 1 1/2 pounds raw peeled shrimp take the tails off before adding it in (you can add more at a later time just give it about 15 minutes to cook)
  • 2 tsp Gumbo Filé all purpose spice is an okay substitute

Instructions
 

  • start with Mise en place your ingredients. Meaning get everything diced and ready to go before you begin

Roux

  • In a large pot, or Dutch oven, start with pouring the vegetable oil and flour in on a medium heat. Continuesly stir for 3-5 minutes until it’s a thicker consistency. If you want your end result to be more like a broth consistency you will want to add more flour

Gumbo

  • Add the onions, peppers, and celery. Cook for 8- 10 minutes, continue to stir so they don’t stick to the bottom
  • Add the garlic, sausage and bay leaves. Stir for 2 minutes
  • Add the chicken broth, and stewed tomatoes, Bring it to a simmer before lowering the heat to a medium to low. Allow it so Simmer for 15 minutes covered.
  • Add the shrimp, Gumbo Filé and Cajun seasoning. If you don’t like spicy you don’t need to add a lot allow it to simmer for 15 minutes
  • In the other pot, cook rice or quinoa per directions. We prefer Quinoa but rice is popular and traditional in Lousiana.
  • Remove bay leaves before serving

Notes

Some don't like a lot of spice, omit the File.
Gumbo is versatile, you can change up the shrimp, and sausage and add chicken or more vegetables.
Keyword cajun, gumbo, north lousiana, sausage, shrimp