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–+ servings
Shrimp & Sausage Gumbo

Savory Shrimp & Sausage Gumbo That Warms Your Soul

A comforting dish that brings together shrimp and sausage in a rich gumbo, perfect for cooler months.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1/2 cup unsalted butter can use vegetable oil for a dairy-free option.
  • 1/2 cup all-purpose flour gluten-free flour blend can substitute.
For the Vegetables
  • 1 medium yellow onion white onion works if you’re out.
  • 1 medium green bell pepper can swap in red or yellow for a different flavor.
  • 1 cup celery can be omitted for lower sodium.
For the Proteins
  • 1 pound andouille sausage any smoked sausage can substitute.
  • 1 pound medium shrimp substitute with crab or firm fish if desired.
For Flavoring
  • 4 cloves garlic use garlic powder in a pinch.
  • 2 tablespoons Cajun seasoning create your own blend with paprika, cayenne, and thyme if needed.
  • 1 teaspoon kosher salt adjust to your taste preference.
  • 1/2 teaspoon black pepper
For the Base
  • 6 cups low-sodium chicken broth use vegetable broth for a vegetarian twist.
  • 1 can fire-roasted diced tomatoes about 14.5 ounces; use regular diced tomatoes if unavailable.
  • 1 leaf bay leaf remove before serving.
For Serving
  • 3 cups cooked white rice brown rice or quinoa are healthier alternatives.
  • 1/4 cup scallions can use chives or parsley.

Equipment

  • Deep skillet or heavy-bottom pot

Method
 

Cooking Instructions
  1. In a deep skillet, melt 1/2 cup unsalted butter over medium-low heat. Gradually whisk in 1/2 cup all-purpose flour, stirring constantly for 10 to 15 minutes until it darkens to a rich chocolate brown.
  2. Add 1 chopped yellow onion, 1 chopped green bell pepper, and 1 cup chopped celery. Sauté for about 5 minutes until soft and translucent.
  3. Stir in 1 pound sliced andouille sausage and 4 minced garlic cloves. Add 2 tablespoons Cajun seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for an additional 3 to 4 minutes.
  4. Pour in 6 cups low-sodium chicken broth, 1 can of fire-roasted diced tomatoes, and a bay leaf. Bring to a boil, then reduce heat and let simmer for about 1 hour.
  5. Stir the gumbo gently every 10 to 15 minutes during simmering. After 1 hour, it should be fragrant and thick.
  6. In the last 6 minutes of cooking, fold in 1 pound medium shrimp until they turn pink and opaque. Adjust seasoning if necessary.
  7. Serve by scooping cooked rice into bowls and ladling gumbo over it. Garnish with sliced scallions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

For optimal flavor, let the gumbo sit in the fridge for a few hours or overnight before serving.

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