Description
A hearty and flavorful Creole Shrimp and Sausage Gumbo featuring a golden brown roux, sautéed vegetables, smoked sausage, and succulent shrimp simmered in a spicy tomato and stock base, served traditionally over white rice.
Ingredients
Scale
Seafood & Meat
- 400g (14 oz) large shrimp, peeled and deveined
- 200g (7 oz) smoked sausage, sliced
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Liquids & Canned Goods
- 1 can (400g/14 oz) diced tomatoes
- 500ml (2 cups) chicken or seafood stock
Spices & Seasonings
- 2 tbsp all-purpose flour
- 3 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Garnish & Serving
- Fresh parsley, chopped, for garnish
- Cooked white rice for serving
Instructions
- Prepare the Roux: In a large pot, heat the vegetable oil over medium heat. Add the flour and whisk continuously for about 5-7 minutes until it turns a golden brown color, creating a flavorful base for the gumbo.
- Cook the Vegetables: Add the chopped onion, green and yellow bell peppers, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened and fragrant. Then add the minced garlic and cook for an additional 2 minutes, ensuring the garlic aroma develops without burning.
- Add the Sausage and Spices: Stir in the sliced smoked sausage, paprika, cayenne pepper, dried thyme, and bay leaves. Cook for another 3-4 minutes until the sausage begins to brown slightly, releasing its smoky flavor into the gumbo.
- Add Tomatoes and Stock: Pour in the diced tomatoes along with the chicken or seafood stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Add the Shrimp: Stir in the shrimp and cook for an additional 5-7 minutes until the shrimp turn pink and are fully cooked through, adding tender seafood goodness to the dish.
- Season and Serve: Remove the bay leaves, then taste the gumbo and adjust seasoning with salt and pepper as needed. Serve the gumbo hot over cooked white rice, garnished with freshly chopped parsley for brightness and color.
Notes
- Adjust cayenne pepper according to preferred spice level.
- Using seafood stock can enhance the seafood flavor, but chicken stock is a good substitute.
- Ensure constant whisking when making the roux to prevent burning and achieve the right golden brown color.
- Gumbo tastes even better the next day as flavors deepen.
- Substitute smoked sausage with andouille sausage for a more authentic Creole flavor.
