This Insanely Delicious Shrimp & Sausage Gumbo is a hearty comfort food with lots of flavor from its smoky sausage and shrimp combination, herbs and fresh vegetables. You’ll feel as though you’ve made a trip out to New Orleans, with this fresh bowl of gumbo!
I’ve only visited New Orleans once, but I was instantly drawn into their beautiful culture, Creole flavors and uplifting jazz music. There are really no words to describe it, it is a very unique and creative place. I tasted my first bowl of piping hot gumbo when I visited New Orleans and my tastebuds have never forgotten the flavor in that first bite!
The key to making the perfect gumbo, is all in how you prepare the roux. This is a thickening agent that is used in gumbo and the process consists of simply browning butter and flour heated over a stovetop while mixing non-stop. Roux with a lighter color has less flavor (but, more thickening power!) and I enjoy mixing my roux and seeing it turn a beautiful rusty brown color, just bursting with deep flavor. Your arm may feel like it is going to fall off, but the end result is oh, so worth it!
You then prepare your fresh vegetables, herbs and sausage in this rich roux! The color is just beautiful and you’ll taste this in each and every bite! I love to serve this recipe in small bowls, with fluffy white rice on one side and the gumbo on the other. The aromatics of it alone will have your mouth watering!
Insanely Delicious Shrimp & Sausage Gumbo
- 1/2 lb shrimp
- 12 oz Andouille sausage, sliced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 8 oz okra, sliced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell peppers, diced
- 1/3 cup celery, diced
- 2 cloves garlic, minced
- 1 14.5-oz can diced canned tomatoes
- 1 bay leaf
- 1 tsp thyme
- 1 tsp basil
- 1/2 to 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp kosher salt
- Bring a pan of water to a boil and reduce heat to low. Add the okra and cover the pan. Simmer for 8 minutes until done.
- To make the roux:
- In a large pot cook the butter and flour over medium heat. Stir with a whisk for about 15 minutes. The roux will start to turn a dark brown color during the last 5 minutes, be sure to stir constantly, so that the roux doesn’t burn.
- For the Gumbo:
- Add the onion, bell peppers, celery, and garlic to the roux and stir until the vegetables are tender.
- Add okra, tomatoes, sliced Andouille sausage, bay leaf, thyme, basil, cayenne, pepper, and salt and cook for 10 minutes.
- Add 4 cups of water and mix well. Cover the pot and simmer for 30 minutes.
- While it simmers, prepare the shrimp in a pan drizzled with olive oil.
- Add the shrimp to the gumbo, cover and simmer an additional 15 minutes.
- Serve over steamed rice.
Home Chef Tip: If you want a thicker gumbo, add 2-3 cups of water instead of 4.
This recipe warms up wonderfully and you’ll be off dinner duty all week with a big pot of it in your fridge!