New Orleans Shrimp Sausage Gumbo
Experience the rich, savory aromas of New Orleans with this comforting shrimp and sausage gumbo, perfect for family gatherings or a quick dinner.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Substitute with chicken for a twist.
- 1 pound smoked sausage, sliced Andouille works best, but use any your family loves.
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken broth
- 1 tablespoon Cajun seasoning Homemade or store-bought.
- 2 leaves bay leaves
- 1/4 cup vegetable oil Olive oil can be used.
- 1/4 cup all-purpose flour For a gluten-free option, try chickpea flour.
- Salt and pepper to taste
- Fresh parsley and green onions for garnish
- Cooked white rice (optional but highly recommended)
Instructions
Preparation
- In a large pot over medium heat, add the vegetable oil and flour, stirring constantly until it turns a rich, dark brown color — about 10-15 minutes.
- Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for an additional 5 minutes until softened.
- Stir in the sliced sausage, allowing it to blend and heat through.
- Add the diced tomatoes, chicken broth, Cajun seasoning, bay leaves, and Worcestershire sauce. Stir and bring the mixture to a gentle boil.
- Reduce heat to low and let the gumbo simmer for about 30 minutes, stirring occasionally.
- In the last 5 minutes of cooking, add the shrimp, cooking just until they turn pink and opaque. Season with salt and pepper to taste.
- Remove bay leaves, ladle the gumbo over bowls of hot, fluffy rice, and garnish with chopped parsley and green onions.
Notes
For an extra depth of flavor, sauté the sausage before adding it to the roux. Let the gumbo rest for about 10-15 minutes after cooking to allow flavors to meld. Don’t skip the fresh herbs; they add freshness to each bowl.