Here’s a rich and flavorful Shrimp and Sausage Gumbo—classic Cajun-style comfort in a pot:
🍤 Shrimp and Sausage Gumbo
🧾 Ingredients
- 450 g (1 lb) shrimp, peeled and deveined
- 225 g (8 oz) smoked sausage, sliced (Andouille or kielbasa)
- 1 cup onion, diced
- 1 cup bell pepper, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- ¼ cup flour
- ¼ cup vegetable oil or butter
- 4 cups chicken or seafood broth
- 1–2 tsp Cajun or Creole seasoning
- 1 tsp smoked paprika
- 2 bay leaves
- Salt and pepper to taste
- 2–3 green onions, sliced (for garnish)
- Cooked white rice, for serving
🔪 Instructions
1. Make a roux
- In a large pot, heat oil over medium heat.
- Stir in flour continuously until mixture turns golden brown (5–7 minutes).
2. Sauté vegetables
- Add onion, bell pepper, and celery to the roux. Cook 5 minutes until softened.
- Stir in garlic and cook 30 seconds.
3. Add sausage & seasoning
- Add sliced sausage, Cajun seasoning, smoked paprika, bay leaves, salt, and pepper. Stir to combine.
4. Add broth & simmer
- Slowly pour in broth, stirring to combine.
- Bring to a boil, then reduce heat and simmer 20–25 minutes.
5. Add shrimp
- Stir in shrimp and cook 3–5 minutes until pink and cooked through.
6. Serve
- Remove bay leaves. Serve gumbo over cooked white rice.
- Garnish with sliced green onions or parsley.
🍽️ Tips
- For deeper flavor, brown the sausage before adding to the gumbo.
- Add okra or diced tomatoes for a more traditional gumbo texture.
- Use medium-heat Cajun seasoning for mild flavor, or increase for spice lovers.
- Gumbo tastes even better the next day—store leftovers in the fridge for 1–2 days.
If you want, I can give a slow cooker version of shrimp and sausage gumbo so it simmers all day for even richer flavor.
Do you want me to give the slow cooker version?
