Description
This Savory Shrimp and Sausage Gumbo is a hearty and flavorful dish perfect for cozy dinner nights. Featuring a rich homemade roux, tender andouille sausage, succulent shrimp, and a medley of vegetables simmered in a spiced broth with hints of Cajun seasoning and fire-roasted tomatoes, this gumbo delivers deep Southern comfort in every bowl. Garnished with fresh green onions, it’s a satisfying meal that brings warmth and robust flavors to your table.
Ingredients
Scale
Roux
- 1/4 cup Avocado oil or butter
- 1/4 cup All-purpose flour
Vegetables and Aromatics
- 1 medium Yellow onion (diced)
- 1 medium Green bell pepper (diced)
- 2 stalks Celery (chopped)
- 3 cloves Garlic (minced)
- 1 cup Frozen okra
- 1/4 cup Green onions (chopped for garnish)
Protein
- 1 lb Andouille chicken sausage or pork sausage (sliced)
- 1 lb Large shrimp (raw and peeled)
Seasonings and Liquids
- 2 Tbsp Cajun seasoning
- 1 tsp Salt
- 1/2 tsp Cayenne pepper (optional)
- 4 cups Chicken broth
- 2 cups Water
- 14.5 oz Fire-roasted diced tomatoes
- 2 Tbsp Coconut aminos
- 2 leaves Bay leaves (remove before serving)
Instructions
- Prep the vegetables: Start by dicing the yellow onion, green bell pepper, and celery. Place them in a bowl together and set aside. Mince the garlic separately to keep its flavor fresh.
- Make the roux: Heat a large pot or Dutch oven over medium heat. Add the avocado oil or butter, then stir in the all-purpose flour. Whisk constantly for about 20 minutes until the roux reaches a deep golden brown color, which builds the gumbo’s signature flavor.
- Sauté the vegetables: Add the diced onion, bell pepper, and celery to the roux. Sauté these veggies for about 5 minutes until softened, then add the minced garlic and cook for an additional minute until fragrant.
- Add the sausage and spices: Stir in the sliced andouille sausage along with Cajun seasoning, salt, and cayenne pepper if using. Mix everything well to combine the flavors.
- Combine the liquids: Slowly pour in the chicken broth and water. Add the fire-roasted diced tomatoes, coconut aminos, and bay leaves. Bring the mixture to a low boil, then reduce the heat to a simmer and cook uncovered for 50 minutes to develop rich flavor.
- Prep the shrimp: While the gumbo simmers, thaw and peel the shrimp if needed.
- Finish the gumbo: After the simmering time, add the peeled shrimp and frozen okra to the pot. Continue simmering for another 10 minutes until the shrimp are cooked through and the gumbo thickens slightly.
- Serve and enjoy: Remove the bay leaves. Ladle the gumbo into bowls and garnish generously with chopped fresh green onions to add brightness and contrast.
Notes
- For a thicker gumbo, let it simmer uncovered longer to reduce more liquid.
- Adjust cayenne pepper to your desired heat level or omit for a milder dish.
- Using coconut aminos adds a subtle sweetness and depth, but soy sauce can be substituted if preferred.
- Andouille sausage can be replaced with your favorite smoked sausage for a different flavor profile.
- Serve gumbo over white rice for a traditional Southern experience.
