Shrimp & Sausage Gumbo
A delightful and hearty Shrimp & Sausage Gumbo that blends flavors beautifully for a satisfying meal.
Equipment
- large deep skillet
Ingredients
Base Ingredients
- 4 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 1 small yellow onion, chopped
- 1 medium green bell pepper, chopped seeds and ribs removed
- 2 stalks celery, finely sliced
- 12 oz. andouille sausage, sliced into ½" rounds
- 2 cloves garlic, finely chopped
Seasonings and Broth
- 1 Tbsp. Cajun seasoning without salt
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 cups low-sodium chicken broth
- 1 15-oz. can fire-roasted diced tomatoes
- 1 leaf bay leaf
Shrimp and Garnish
- 1 lb. medium shrimp, peeled and deveined
- 3 scallions sliced reserve some for serving
- Cooked white rice for serving
Instructions
Cooking Instructions
- In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until roux is dark caramel colored, 12 to 15 minutes.
- Add onions, peppers, and celery and cook, stirring, until softened, about 8 minutes. Stir in sausage, garlic, and Cajun seasoning; season with salt and pepper. Stir in broth, tomatoes, and bay leaf and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, until thickened, about 1 hour.
- In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in scallions, reserving some for serving.
- Divide rice among bowls. Spoon gumbo over. Top with reserved scallions.
Notes
Cooking times may vary based on equipment and heat settings.
Nutrition
Serving: 1bowlCalories: 633kcal
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