Description
This Shrimp and Sausage Gumbo is a healthy Creole-style recipe featuring a flavorful dry roux that adds depth without excess fat. Loaded with Andouille sausage, succulent shrimp, and classic vegetables, it’s a rich, comforting dish perfect for gatherings or a hearty meal.
Ingredients
Scale
Roux
- 1 cup (about 120g) Dry Roux (recipe below)
- 2 Tbsp (60ml) Cooking Oil (olive, vegetable, canola), divided
Proteins
- 12 oz. (355g) Andouille Sausage (Chicken Andouille preferred)
- 16 oz. (1 lb., 454g) Medium Shrimp, deveined and shelled, tail-on preferred
Vegetables & Aromatics
- 1 1/2 cup diced white or yellow Onion (1 medium)
- 1 cup diced Celery (about 3 stalks)
- 1 cup diced Green Pepper (1 medium)
Seasonings
- 1 Tbsp Kosher Salt
- 1 1/2 tsp freshly-ground Black Pepper
- 3 tsp Smoked Paprika
- 1 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Oregano
- 1/2 tsp Thyme
- 1/2 tsp Cayenne Pepper
- 2 Bay leaves
- 1 Tbsp Gumbo File
Liquids & Other
- 1 14.5 oz. can Diced Tomatoes
- 6 cups (about 1.5L) Seafood or shrimp stock (Chicken or Vegetable stock can substitute)
Instructions
- Prepare Ingredients: Dice the onion, celery, and green pepper. Slice the Andouille sausage into bite-size pieces. Devein and shell the shrimp, leaving the tails on if preferred.
- Cook Vegetables and Sausage: Heat 1 tablespoon of cooking oil in a large pot over medium heat. Add the diced onions, celery, and green pepper. Sauté until the vegetables are softened, about 5 minutes. Add the sliced Andouille sausage and cook for an additional 5 minutes to brown and release flavors.
- Add Dry Roux and Spices: Stir in 1 cup of dry roux and the remaining 1 tablespoon of oil. Mix thoroughly to coat the vegetables and sausage evenly. Add kosher salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper. Cook for about 2 minutes while stirring to allow the spices to bloom.
- Add Liquids and Tomatoes: Pour in the 6 cups of seafood stock and the canned diced tomatoes along with their juice. Stir well to combine. Toss in the bay leaves. Bring the mixture to a gentle simmer.
- Simmer Gumbo: Reduce heat to low and let the gumbo simmer uncovered for about 45 minutes to 1 hour, stirring occasionally. This allows the flavors to meld and the gumbo to thicken.
- Add Shrimp and File Powder: About 10 minutes before serving, add the shrimp to the pot and stir in the gumbo file powder. Continue to simmer until the shrimp turn pink and are cooked through, approximately 5-7 minutes.
- Final Seasoning and Serve: Remove bay leaves and taste the gumbo. Adjust seasoning with additional salt or pepper if needed. Serve hot over cooked white rice or your choice of accompaniment.
Notes
- This version of Creole-style Shrimp and Sausage Gumbo uses a dry roux to reduce fat content while maintaining rich flavor.
- Prepare the dry roux ahead of time to make the cooking process smoother.
- Using chicken or vegetable stock is an acceptable substitute if seafood stock is unavailable.
- Gumbo file powder is essential for authentic flavor and thickening; add at the end of cooking.
- Keep an eye on the shrimp to avoid overcooking and maintain tenderness.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 355
- Sugar: 6.9 g
- Sodium: 1749.4 mg
- Fat: 12.4 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 30.1 g
- Fiber: 3.5 g
- Protein: 32.7 g
- Cholesterol: 153.3 mg
