Shrimp & Sausage Gumbo Recipe

Make a dark roux

In a heavy-bottomed Dutch oven or large pot over medium-low heat, melt the butter with the oil. Stir in the flour and cook, stirring constantly with a wooden spoon or spatula, until the roux becomes a chocolate-brown color (about 20–30 minutes). Watch carefully to avoid burning; adjust heat as needed. The roux will darken progressively; this provides deep flavor.

Sweat the holy trinity

When the roux is a deep brown, add the diced onion, bell pepper and celery directly to the roux. Stir and cook 5–7 minutes until softened and translucent. Add the minced garlic and cook 1 minute until fragrant. Stir in the diced tomato and cook 2–3 minutes to meld.

Carefully pour in the white wine (if using) to deglaze the pot, scraping any browned bits from the bottom. Let the wine reduce for 1–2 minutes. Slowly whisk in the chicken stock a cup at a time so it incorporates smoothly into the roux and vegetable mixture.

Add Worcestershire sauce, cajun/creole seasoning, smoked paprika, dried thyme, bay leaves, salt and black pepper. Bring the gumbo to a gentle simmer, then reduce heat to low and let simmer, partially covered, for 25–30 minutes to develop flavor.

Brown the sausage: While the gumbo simmers, heat a separate skillet over medium-high heat. Add the sliced conecuh sausage and sear 3–4 minutes until browned on both sides. Transfer browned sausage to the gumbo pot.

Add okra and crawfish tails to the simmering gumbo. If using frozen okra, add a few minutes earlier to cook through. Simmer 8–10 minutes until okra is tender and begins to thicken the broth slightly.

Add shrimp in the last 4–5 minutes of cooking. Stir gently and cook until shrimp are opaque and just cooked through (about 3–5 minutes depending on size). Do not overcook shrimp.

Taste and adjust seasoning with salt, pepper or extra cajun seasoning if needed.

Remove the gumbo from heat and discard bay leaves. Stir in the sliced green onions and chopped parsley. Sprinkle the filé powder over the gumbo and stir to combine — filé will thicken and add its distinctive flavor. If you prefer a stronger filé effect, start with 1/2 tsp and add the rest to taste; do not boil after adding filé or it can become stringy.

Serve the gumbo hot over bowls of cooked white rice. Offer lemon wedges and hot sauce at the table. Garnish each bowl with an additional pinch of chopped green onion or parsley if desired.