Gumbo sausage shrimp (Print)
Strong gumbo with shrimp, sausage, flavorful roux, veggies, and fluffy white rice.
# Ingredients:
→ Roux
01 -
125 g all-purpose flour
02 -
170 g unsalted butter
→ Veggie Mix
03 -
2 teaspoons minced garlic
04 -
1 large green bell pepper, cored and roughly chopped (about 1 cup)
05 -
1 large yellow onion, chopped up (about 1 cup)
06 -
2 stalks celery, chopped (about 1 cup)
→ Main Items
07 -
cooked white rice for serving
08 -
2 tablespoons Worcestershire sauce
09 -
1.36 kg raw medium shrimp, peeled and deveined
10 -
4 bay leaves
11 -
4 teaspoons gumbo file powder, divided
12 -
0.5 teaspoon dried thyme
13 -
0.5 teaspoon Cajun seasoning
14 -
1 tablespoon white sugar
15 -
2 tablespoons hot sauce
16 -
1 can (170 g) tomato sauce
17 -
1 can (410 g) stewed tomatoes
18 -
400 g andouille sausage or kielbasa, sliced
19 -
2.41 kg beef broth
# Steps:
01 -
Mix in the rest of the gumbo file powder. Ladle the hot soup on top of the cooked white rice. Dig in while it's hot.
02 -
Take out the bay leaves first. Toss in the shrimp and Worcestershire sauce. Let it simmer on low so the flavors come together, for about 45 to 60 minutes.
03 -
Add 2 teaspoons of gumbo file powder, give it a stir, and simmer for another 15 minutes.
04 -
Turn down the heat, then add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Toss in those bay leaves. Let it all boil gently, uncovered, for 45 minutes.
05 -
Slowly stir the broth into the pot, keep stirring as you go. Raise the heat and bring it all to a boil, which should take about 15 to 20 minutes.
06 -
Dump the veggie mix into the slightly cooled roux and stir it up. Put the pot back on medium-low heat and cook, stirring now and then, until the veggies get soft. That takes about 8 to 12 minutes.
07 -
Throw celery, onion, bell pepper, and garlic into a food processor and pulse until everything's finely chopped up.
08 -
Take the pot off the heat and give it a stir to help it cool off a bit. Set it aside for now.
09 -
Melt butter in a big pot (6 liters) on medium-low heat. Mix in the flour, stirring all the time until it's smooth. Keep going until it’s a deep brown shade, about 30–40 minutes. Watch close so it doesn’t burn.
# Notes:
01 -
Keep stirring when you’re making roux so it doesn’t stick or burn. That’s how you get that real deep flavor.