Delicious And Hearty Shrimp And Sausage Gumbo Is The Perfect Dinner Recipe To Have On Hand!

I recently tried one of my favorite Cajun recipes that blends vibrant diced onions, green bell pepper, celery, and garlic with savory Andouille sausage and succulent shrimp. Simmering with diced tomatoes, chicken broth, bay leaf, and a hint of cayenne results in a dish bursting with bold flavors and irresistible charm.

I’ve always been a fan of recipes that feel a bit daring. When I first tried this Shrimp And Sausage Gumbo recipe, I knew I was onto something.

It’s a gumbo recipe that’s easy to make and still packs a punch of flavor. I started by mixing 1/2 cup all-purpose flour with 1/2 cup vegetable oil to make a dark roux, then added a large diced onion, a diced green bell pepper and some celery to really build flavor.

The sizzling Andouille sausage, sliced into rounds, and the shrimp, peeled and deveined, make this dish absolutely unforgettable. Toss in a can of diced tomatoes, 4 cups of chicken broth, a bay leaf and a pinch of thyme and cayenne pepper.

I love how bold and spicy it is; it’s a little Louisiana charm on my dinner table. I promise, once you try it, you’ll never look at dinner the same way again.

Why I Like this Recipe

I love this gumbo recipe for several reasons. First, I really enjoy how the roux builds such a rich flavor that fills my whole kitchen with this awesome, almost nutty smell—it always reminds me of family dinners I used to have when I was younger. Second, I like that it mixes both Andouille sausage and shrimp so I get an amazing combo of meaty and seafood tastes in every spoonful. Third, even though gumbo is known to be a bit intimidating, this recipe breaks it down into simple steps so I feel confident doing it, which makes cooking way more fun. Lastly, I like that its super versatile—if I ever feel like mixing it up with different proteins, I can totally do that without messing up the whole flavor vibe.

Folks often say gumbo is hard to make, but I think its one of those dishes everyone should try. I used both sausage and shrimp in mine, but honestly you can add whatever proteins you like best. It might not be perfect every time and sometimes I mess up a step here or there, but that’s what makes it feel homemade and real. Enjoying this recipe feels like a little adventure in my own kitchen each time I whip it up.

Ingredients

• All-purpose flour contributes carbohydrates and helps thicken the gumbo base for a hearty texture.
• Andouille sausage supplies protein, adds smoky flavor and gives the dish a robust bite every time.
• Shrimp offers lean protein with a sweet, delicate texture that perfectly suits the recipe.
• Chicken broth infuses savory depth, nutrients and balances the flavors throughout this satisfying meal.
• Okra, when added, boosts fibre content and slightly thickens the gumbo for extra texture.
• Diced tomatoes add a hint of tang and moisture while balancing savory flavors beautifully.
• A mix of onion, green pepper, celery, and garlic delivers vitamins, fibre, and rich flavor.

Ingredient Quantities

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 lb Andouille sausage, sliced into rounds
• 1 lb shrimp, peeled and deveined
• 1 (14 oz) can diced tomatoes
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (or more if you like it spicy)
• Salt and black pepper to taste
• 1 cup sliced okra (optional, but adds a nice touch)
• 2 tbsp Worcestershire sauce
• Cooked white rice, for serving
• Chopped green onions, for garnish
• Chopped fresh parsley, for garnish

How to Make this

1. In a heavy pot, mix the flour and vegetable oil over medium heat and stir constantly to make a roux. Keep stirring until it turns a dark, nutty brown.

2. Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Stir and let them soften for about 5 minutes.

3. Toss in the sliced Andouille sausage and cook until it starts to brown, about 5 more minutes.

4. Pour in the diced tomatoes (with their juice) and the chicken broth.

5. Add the bay leaf, dried thyme, cayenne pepper, salt, black pepper, and Worcestershire sauce. Stir it all together well.

6. Bring the whole mixture to a simmer and let it cook for around 20 minutes. Stir occasionally so nothing sticks to the bottom.

7. If you’re using it, stir in the sliced okra and let it cook for another 5 minutes.

8. Now, add the shrimp and cook them for about 3 to 5 minutes until they turn pink and are just cooked through.

9. Remove the bay leaf and give the gumbo a taste, adjusting salt or pepper if needed.

10. Serve your gumbo hot over cooked white rice and garnish with chopped green onions and fresh parsley. Enjoy your hearty dinner!

Equipment Needed

1. A heavy pot or Dutch oven for making the roux and simmering the gumbo
2. A chef’s knife for dicing the vegetables and slicing the sausage
3. A cutting board for prepping the ingredients
4. A sturdy wooden spoon for stirring the roux and gumbo
5. Measuring cups and spoons to accurately portion out the flour, oil, broth, and spices
6. A can opener for the diced tomatoes
7. A medium sized pot to cook the white rice and a strainer or colander if needed for rinsing it
8. A serving bowl or large ladle for dishing out the gumbo at the table

FAQ

Delicious And Hearty Shrimp And Sausage Gumbo Is The Perfect Dinner Recipe To Have On Hand! Substitutions and Variations

• If you don’t have vegetable oil, you can use canola or peanut oil. Some ppl even try olive oil though it might change the flavor a bit.
• Instead of Andouille sausage, you could use kielbasa or even a smoked sausage. It won’t be exactly the same but it’ll still be tasty.
• If you’re not a seafood fan, swap out the shrimp for chicken pieces or even firm white fish. It’ll give the dish a whole new vibe.
• Can’t find chicken broth? No worries – vegetable broth works fine, keeping it light and flavorful at the same time.
• Okra might be hard to come by sometimes, so feel free to skip it or replace it with sliced zucchini for a similar texture.

Pro Tips

1. When you’re making the roux, keep stirring constantly. If you stop even for a second youll risk burning it and that burnt taste is super hard to fix.
2. Let the veggies and sausage really get a nice brown color before adding the liquids. This step builds up lots of flavor so don’t rush it.
3. Once you add the broth and tomatoes, let the soup simmer slow and steady. Stir it every so often to keep everything from sticking to the bottom.
4. Always taste as you go. Sometimes you may need a bit more salt or cayenne pepper depending on your taste so adjust those spices just before you add the shrimp.