Prepare to embark on a mouthwatering journey through the heart of Louisiana's most iconic dish! This Creole-style Shrimp and Sausage Gumbo isn't just a meal—it's a flavor explosion that will transport your taste buds straight to the vibrant streets of New Orleans. With its rich, chocolate-brown roux, tender shrimp, smoky sausage, and a symphony of spices, this gumbo is more than a recipe—it's a culinary experience that promises to become your new comfort food obsession.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Creole
Serves: 6 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb smoked sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups okra, sliced
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp if not already done, slice the smoked sausage, chop the onion, green bell pepper, and celery, and mince the garlic. Slice the okra and set everything aside.
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, gradually whisk in the flour to create a roux. Stir continuously for about 15-20 minutes, or until the roux turns a deep brown color, similar to chocolate. Be careful not to burn it; adjust the heat as necessary.
- Once the roux is ready, add the chopped onion, green bell pepper, and celery (this is known as the "holy trinity" in Creole cooking) to the pot. Stir well and cook for about 5 minutes, until the vegetables are softened.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Slowly pour in the chicken broth, stirring constantly to combine with the roux and vegetable mixture. Bring the mixture to a gentle boil.
- Once boiling, add the sliced smoked sausage and sliced okra to the pot. Stir in the Cajun seasoning, and season with salt and pepper to taste. Reduce the heat to low and let the gumbo simmer uncovered for about 30 minutes, stirring occasionally.
- After 30 minutes, add the peeled and deveined shrimp to the pot. Continue to simmer for an additional 5-10 minutes, or until the shrimp are cooked through and pink. Adjust seasoning as needed.
- Once the gumbo is ready, remove it from heat and let it sit for a few minutes. Serve the gumbo hot over cooked rice in bowls, garnished with additional Cajun seasoning or chopped green onions if desired.
Tips
- Roux is the Soul: The key to an authentic gumbo is a perfectly crafted roux. Take your time and stir continuously, watching for that deep, chocolate-brown color. Patience is your secret ingredient!
- Holy Trinity Magic: The combination of onions, bell peppers, and celery is crucial. Chop them uniformly for even cooking and maximum flavor infusion.
- Seasoning Secrets: Don't be shy with Cajun seasoning, but taste as you go. You can always add more, but you can't take it away.
- Shrimp Timing: Add shrimp near the end of cooking to prevent overcooking. They're done when they turn pink and curl slightly.
- Let it Rest: Allow your gumbo to sit for a few minutes before serving. This lets the flavors meld and intensify, making each spoonful more delicious than the last.
- Rice Pairing: Serve over warm, fluffy white rice to soak up all that incredible sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 7g
Cholesterol: 250mg
