Shrimp & Sausage Gumbo Recipe
A hearty bowl of shrimp and sausage gumbo, simmered to perfection with a blend of spices and served over fluffy rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roux
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux turns a deep brown color, about 20-30 minutes.
- 2
Sauté the Vegetables
Add the chopped onion, green bell pepper, and celery (the 'holy trinity' of Cajun cooking) to the roux. Sauté for 5-7 minutes until the vegetables are soft and translucent.
- 3
Add Sausage and Garlic
Stir in the sliced Andouille sausage and minced garlic. Cook for another 2-3 minutes until the sausage starts to brown.
- 4
Add Remaining Ingredients
Pour in the canned diced tomatoes (with their juice) and chicken broth. Add the bay leaves, dried thyme, cayenne pepper, salt, and black pepper. Stir well to combine.
- 5
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
- 6
Add Shrimp
Add the shrimp to the pot and simmer for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- 7
Serve
Remove the bay leaves. Serve the gumbo over cooked white rice and garnish with sliced green onions.