Description
Savory Louisiana gumbo blends spicy sausage and tender shrimp in a rich, dark roux-based stew. Hearty flavors dance with Creole seasonings, inviting you to savor New Orleans’ culinary magic in one comforting bowl.
Ingredients
Scale
Meats:
- 1 lb (454 g) andouille sausage, sliced
- 1 lb (454 g) large shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 cup (150 g) onion, chopped
- 1 cup (150 g) green bell pepper, chopped
- 1 cup (150 g) celery, chopped
- 4 cloves garlic, minced
- 1 cup (150 g) sliced okra (optional)
Liquid, Seasoning, and Other Ingredients:
- 14.5 oz (411 g) can diced tomatoes
- 6 cups (1.4 liters) chicken broth
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (60 g) all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 2/3 bay leaves
- Salt and pepper to taste
- 1 cup (185 g) cooked rice (for serving)
- Hot sauce (optional)
- Fresh parsley for garnish (optional)
Instructions
- Craft a rich, deep-colored roux by whisking flour into hot oil over medium heat, stirring continuously for 25-30 minutes until the mixture reaches a deep mahogany brown, developing intense flavor complexity.
- Introduce aromatic vegetables – onions, bell peppers, and celery – to the roux, sautéing until they become translucent and tender, approximately 6-8 minutes. Incorporate minced garlic and cook for an additional 60 seconds to release its fragrant essence.
- Integrate sliced sausage into the vegetable mixture, allowing it to caramelize and infuse the base with its smoky, spicy characteristics for 4-5 minutes.
- Pour in diced tomatoes and chicken broth, seasoning generously with Cajun spices, thyme, bay leaves, salt, and pepper. Bring the liquid to a gentle, rolling boil, creating a harmonious blend of flavors.
- Reduce heat and allow the gumbo to simmer uncovered for 35-45 minutes, developing deep, rich flavors. Optional: Add okra during the final 15 minutes to enhance texture and traditional authenticity.
- During the last 5 minutes of cooking, introduce shrimp, allowing them to cook until they transform into a vibrant pink and become perfectly opaque. Carefully remove bay leaves to prevent any bitter undertones.
- Serve the gumbo over steamed rice, garnishing with fresh parsley and optional hot sauce for an extra kick of flavor and personalization.
Notes
- Develop a rich, dark roux by stirring constantly and patiently, which creates the deep flavor foundation of authentic gumbo.
- Use andouille sausage for a traditional Cajun kick, but substitute with smoked turkey sausage for a lighter protein option.
- Control the heat level by adjusting Cajun seasoning and adding hot sauce at serving for personalized spice preferences.
- Prevent shrimp from becoming rubbery by adding them at the very end and cooking just until they turn pink and opaque.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 150 mg