Description
A hearty and flavorful Shrimp and Sausage Gumbo featuring a rich golden-brown roux, tender sausage, shrimp, and classic Cajun vegetables simmered to perfection. This comforting Louisiana-style dish delivers a perfect balance of spice and warmth, ideal for a satisfying main course.
Ingredients
Scale
Roux
- 1/4 cup avocado oil or butter
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
Vegetables & Aromatics
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Protein & Seasonings
- 12 oz. andouille chicken sausage or pork sausage
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
Liquids & Others
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 bay leaves
Seafood & Garnish
- 1 lb. large shrimp, raw; peeled and deveined
- 1 1/2 cups frozen okra
- 1/4 cup green onions, for garnish
Instructions
- Prepare Vegetables: Dice the onion, bell pepper, and celery and place in a bowl. Mince the garlic separately and set aside for later use.
- Make the Roux: In a large pot or Dutch oven, add the oil and flour. Over medium heat, whisk constantly for 20 minutes until the roux turns a golden brown caramel color. Reduce heat to low if it starts to burn.
- Sauté Vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes. Then add the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Sausage and Seasonings: Stir in the andouille sausage, cajun seasoning, salt, and optional cayenne pepper. Mix well to combine the flavors evenly.
- Add Liquids and Simmer: Pour in the chicken broth, water, diced tomatoes with juices, and coconut aminos. Add the bay leaves and bring the mixture to a low boil. Reduce heat and simmer uncovered for 50 minutes.
- Prepare Shrimp: While the gumbo simmers, thaw and peel the shrimp if not already done.
- Add Shrimp and Okra: Add the shrimp and frozen okra to the pot. Continue simmering for 10 minutes, or until the shrimp turn pink and are cooked through.
- Finish and Serve: Remove the bay leaves. Divide the gumbo into bowls and garnish with chopped green onions. Serve hot and enjoy this flavorful dish.
Notes
- Calories are per serving and are an estimation.
- Gluten Free/Paleo option: Substitute cassava flour for all purpose flour or use gluten free all purpose flour for gluten free.
- Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.
- Slow Cooker Option: Make the roux in a saucepan for 10 minutes until golden brown, transfer to slow cooker. Add remaining ingredients except shrimp and okra and cook on HIGH for 3-4 hours or LOW for 6-7 hours. Add shrimp and okra last, cooking an additional 20-30 minutes until shrimp are pink. Garnish and serve.
- Use a good quality andouille sausage for authentic flavor, or substitute with smoked sausage if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg
