Description
This Shrimp and Sausage Gumbo is a hearty, flavorful one-pot stew that combines the rich flavors of a caramelized roux, smoky sausage, tender shrimp, and fresh vegetables. This classic Cajun dish is perfect for a comforting meal and is best served over rice to soak up the aromatic, spicy broth.
Ingredients
Scale
Base
- 1/4 cup avocado oil (or butter)
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
Vegetables
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (chopped)
- 4 garlic cloves (minced)
- 1 1/2 cups frozen okra
- 1/4 cup green onions (for garnish)
Meat & Seafood
- 12 oz. andouille chicken sausage or pork sausage
- 1 lb. large shrimp (raw; peeled and deveined)
Liquids & Others
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
Seasonings
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- 2 bay leaves
Instructions
- Prepare Vegetables: Dice the onion, bell pepper, and celery, placing them in a bowl. Mince the garlic separately and set aside.
- Make the Roux: In a large pot or dutch oven, add oil and flour. Over medium heat, whisk constantly for 20 minutes until the roux turns a golden caramel color or slightly darker. If it starts to burn, reduce heat to low.
- Sauté Vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes. Add the minced garlic and sauté for an additional 1 minute.
- Add Sausage and Seasonings: Stir in the sausage, cajun seasoning, salt, and cayenne pepper (if using). Mix well to combine flavors.
- Add Liquids and Simmer: Pour in chicken broth, water, diced tomatoes with juices, coconut aminos, and add bay leaves. Bring to a low boil, then reduce heat and simmer uncovered for 50 minutes to develop flavor.
- Prepare Shrimp: While the gumbo simmers, thaw (if frozen), peel, and devein the shrimp if not already done.
- Add Shrimp and Okra: Add the shrimp and frozen okra to the simmering gumbo. Cook for 10 minutes or until the shrimp turn pink and are cooked through.
- Finish and Serve: Remove bay leaves from the gumbo. Spoon into bowls and garnish with green onions. Serve hot, ideally over cooked rice.
Notes
- The key to a flavorful gumbo is a well-made roux; whisking constantly ensures it does not burn and achieves the perfect caramel color.
- For a gluten-free or paleo option, substitute the all-purpose flour with a suitable gluten-free flour blend or cassava flour.
- Use andouille sausage for a traditional smoky flavor, or chicken sausage for a lighter option.
- This dish is best served with steamed white rice to balance the robust flavors of the gumbo.
- You can adjust the spice level by varying the amount of Cajun seasoning and cayenne pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 5 g
- Sodium: 1939 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 138 mg
