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Shrimp And Sausage Gumbo

Shrimp and sausage gumbo with a deep chocolate-brown roux and a thick, hearty broth. Cook okra until tender and simmer shrimp just until pink for juicy bites over steamed rice.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1 lb large shrimp, peeled and deveined
andouille sausage, sliced
  • 1 lb andouille sausage, sliced
green bell pepper, diced
  • 1 cup green bell pepper, diced
celery, diced
  • 1 cup celery, diced
onion, diced (the Cajun Holy Trinity)
  • 1 cup onion, diced (the Cajun Holy Trinity)
garlic, minced
  • 4 cloves garlic, minced
okra, sliced
  • 2 cup okra, sliced
all-purpose flour
  • 0.5 cup all-purpose flour
vegetable oil
  • 0.5 cup vegetable oil
shrimp or chicken broth
  • 6 cup shrimp or chicken broth
Cajun seasoning
  • 2 tsp Cajun seasoning
filé powder (optional)
  • 1 tsp filé powder (optional) Optional; add after shrimp cook time.
bay leaves
  • 2 bay leaves
steamed rice
  • 1 serving steamed rice For serving
parsley
  • 0.25 cup parsley Chopped, for serving
green onions
  • 0.25 cup green onions Sliced, for serving
salt
  • 1 tsp salt To taste
pepper
  • 0.5 tsp pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Make the dark roux
  1. Heat the vegetable oil in a Dutch oven over medium heat, then add the all-purpose flour. Stir constantly for 30-35 minutes until the roux turns deep chocolate-brown.
Build the gumbo base
  1. Add the green bell pepper, celery, and onion (the Cajun Holy Trinity) to the roux and cook for 5 minutes. Stir often so the vegetables soften while keeping the roux moving.
  2. Add the minced garlic to the gumbo base and cook for 1 minute. The mixture should smell fragrant without browning the garlic.
  3. Gradually add the shrimp or chicken broth while whisking constantly. Keep whisking until the roux fully dissolves and the broth looks smooth and thick.
  4. Add the sliced andouille sausage, Cajun seasoning, and bay leaves, then stir to combine. Bring the pot back to a steady simmer.
Simmer and finish
  1. Simmer the gumbo for 45 minutes, stirring occasionally as needed. You should see gentle bubbling and a cohesive, thickened broth.
  2. Add the sliced okra and cook for 15 more minutes. The okra should look bright and tender.
  3. Add the peeled and deveined shrimp and cook for 3-5 minutes until pink. Stop cooking as soon as the shrimp curl and turn opaque.
  4. Add the filé powder if using, then stir once to incorporate. The gumbo should look slightly thicker after adding it.
  5. Remove the bay leaves, then taste and season with salt and pepper to taste. Serve hot over steamed rice.
  6. Top each bowl with parsley and green onions. The garnish should be fresh and vivid against the dark broth.

Notes

Pro tip: keep the roux moving and don’t multitask during the 30-35 minute cook—dark roux goes from brown to burnt quickly. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freezing is not recommended because the texture of okra and shrimp can break down after thawing. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend for the roux.