Description
A rich and hearty Creole Shrimp and Sausage Gumbo featuring a deeply browned roux, the classic ‘holy trinity’ of vegetables, bold Creole spices, and tender shrimp and andouille sausage. This traditional Louisiana-style gumbo is slow simmered on the stovetop to develop complex flavors and is perfect served over steamed white rice with fresh green onions and parsley garnish.
Ingredients
Scale
Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Vegetables & Aromatics
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with juice
Spices & Seasonings
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- 2 teaspoons Creole seasoning
- 2 teaspoons Worcestershire sauce
- 1 tablespoon hot sauce (optional)
Proteins & Broth
- 1/2 lb andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined
- 4 cups seafood or chicken broth
To Serve
- Cooked white rice
- Chopped green onions and parsley, for garnish
Instructions
- Make the Roux: In a large heavy-bottomed pot or Dutch oven, whisk together the vegetable oil and flour over medium heat. Stir constantly for 15 to 20 minutes until the mixture turns a deep, chocolate brown color, taking care not to burn it, as this forms the flavorful base of the gumbo.
- Sauté Vegetables: Add diced green bell pepper, onion, and celery (the ‘holy trinity’) to the roux. Cook for 5 to 7 minutes, stirring often, until the vegetables soften. Then stir in the minced garlic and cook for another minute until fragrant.
- Add Seasonings and Tomatoes: Stir in the diced tomatoes with their juice, paprika, dried thyme, cayenne pepper, smoked paprika, black pepper, salt, bay leaf, Worcestershire sauce, and Creole seasoning. Mix thoroughly to combine all flavors.
- Simmer with Broth and Sausage: Pour in the seafood or chicken broth and add the sliced andouille sausage. Bring the mixture to a simmer and cook uncovered for 20 to 25 minutes to allow the gumbo to thicken slightly and the flavors to meld.
- Add Shrimp and Finish Cooking: Add the raw shrimp to the pot and cook for an additional 5 to 7 minutes or until the shrimp turn pink and are cooked through. Taste and adjust seasoning as desired, adding hot sauce if preferred. Remove the bay leaf.
- Serve: Ladle the gumbo over cooked white rice and garnish with chopped green onions and parsley. Serve hot and enjoy this comforting Creole classic.
Notes
- For a thicker gumbo, simmer the stew longer to reduce the liquid or mash some cooked vegetables into the broth.
- Adding okra or crab meat can provide an authentic Creole twist and additional texture and flavor.
- Adjust cayenne and hot sauce quantities to suit your preferred heat level.
- Using andouille sausage adds smokiness, but you can substitute with smoked sausage if unavailable.
