Shrimp Sausage Gumbo (Print)
Southern classic with shrimp, sausage, and veggies bubbling in a deep, tasty roux that packs flavor.
# Ingredients:
→ For the Roux
01 -
125 grams all-purpose flour
02 -
170 grams unsalted butter
→ For the Gumbo
03 -
0.5 teaspoon Cajun seasoning
04 -
0.5 teaspoon dried thyme leaves
05 -
12 grams white sugar
06 -
4 bay leaves
07 -
2 tablespoons Tabasco hot sauce
08 -
2 tablespoons Worcestershire sauce
09 -
4 teaspoons gumbo filé powder, divided
10 -
170 grams canned tomato sauce
11 -
411 grams canned stewed tomatoes
12 -
2 teaspoons minced garlic
13 -
150 grams green bell pepper, seeds removed, chopped
14 -
120 grams celery, chopped
15 -
150 grams yellow onion, chopped
16 -
2.4 liters beef broth
17 -
400 grams andouille sausage, sliced into rounds
18 -
1.36 kilograms raw medium shrimp, peeled and deveined
# Steps:
01 -
Dish up nice and hot with white rice in each bowl.
02 -
Sprinkle the last bit of gumbo filé powder over just before you serve it.
03 -
Toss out the bay leaves. Now add shrimp and pour in Worcestershire sauce, then let it all mingle on low heat for another 45 to 60 minutes.
04 -
Add 2 teaspoons of gumbo filé powder and keep simmering for about 15 minutes.
05 -
Turn the heat down to let it gently bubble. Toss in your sausage slices, stewed tomatoes, tomato sauce, Tabasco, sugar, Cajun spice, thyme, and bay leaves. Give it a real good mix. Let it cook away for about 45 minutes, uncovered.
06 -
Bit by bit, whisk in your beef broth. Let it gently start to boil—give it about 15–20 minutes.
07 -
Mix your chopped veggies right into the roux. Put the pot back on low heat and cook till everything’s soft, about 8–12 minutes.
08 -
While you let the roux cool off, chop up the bell pepper, celery, onion, and garlic. Use a food processor to get them really fine.
09 -
Take the hot pot off your burner and keep whisking a bit, so the roux cools off. Set aside until you’re ready for the next part.
10 -
Put the butter in a big pot on medium-low. Melt it down, dump in the flour, and whisk a lot so you don’t get any lumps. Keep it going until the color’s rich brown—it’ll take half an hour or a bit more, but don’t let it burn.
# Notes:
01 -
Keep stirring the roux on a lower heat—take your time so it gets a deep brown color and doesn’t burn. That’s the special Cajun flavor.