Description
This shrimp and sausage gumbo is a flavorful and hearty dish perfect for a weeknight meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound Andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Cooked rice, for serving
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the flour and cook, stirring constantly, until a dark roux forms (about 20-25 minutes). Be careful not to burn the roux.
- Add the onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the diced tomatoes, chicken broth, Cajun seasoning, thyme, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the sausage and shrimp to the pot and cook until the shrimp are pink and cooked through, about 5-7 minutes.
- Season with salt and black pepper to taste.
- Serve hot over cooked rice.
Notes
- For a spicier gumbo, add more cayenne pepper.
- You can use other types of sausage, such as smoked sausage or Italian sausage.
- If you don’t have Cajun seasoning, you can use a mixture of paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper.
- Gumbo can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Simmer
- Cuisine: Louisiana/Cajun