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Shrimp And Sausage Gumbo

Shrimp and sausage gumbo with a deep chocolate-brown roux and a rich, roux-based broth. Loaded with andouille, okra, and the Cajun Holy Trinity for a thick, hearty main-dish bowl served over rice.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and sausage gumbo base
  • 1 lb large shrimp
  • 1 lb andouille sausage
  • 1 cup green bell pepper
  • 1 cup celery
  • 1 cup onion Cajun Holy Trinity.
  • 4 cloves garlic
  • 2 cup okra
  • 0.5 cup all-purpose flour For the roux.
  • 0.5 cup vegetable oil For the roux.
  • 6 cup shrimp or chicken broth
  • 2 tsp Cajun seasoning
  • 1 tsp filé powder Optional, for finishing.
  • 2 bay leaves bay leaves
  • 0.25 salt and pepper To taste. Include both salt and black pepper.
  • 1 Steamed rice For serving.
  • 1 parsley For serving.
  • 1 green onions For serving.

Equipment

  • 1 Dutch oven

Method
 

Make the dark roux
  1. In a Dutch oven, cook the all-purpose flour in the vegetable oil over medium heat, stirring constantly for 30-35 minutes until deep chocolate-brown.
  2. Add the diced green bell pepper, diced celery, and diced onion (the Holy Trinity) and cook for 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute.
Build the gumbo
  1. Gradually pour in the shrimp or chicken broth while whisking constantly to keep the roux smooth.
  2. Add the sliced andouille sausage, Cajun seasoning, and bay leaves, then bring the mixture to a simmer.
  3. Simmer for 45 minutes.
  4. Add the sliced okra and cook for 15 more minutes, until the okra is tender.
Finish and serve
  1. Add the peeled and deveined large shrimp and cook for 3-5 minutes until pink.
  2. If using filé powder, sprinkle it in now and stir to combine.
  3. Remove the bay leaves, then season with salt and pepper to taste.
  4. Serve the gumbo over steamed rice and top with parsley and green onions.

Notes

Pro tip: keep the roux moving the entire time so it develops an even deep color without burning. Refrigerate leftovers up to 4 days; freeze up to 2 months (best without the filé powder added, then add filé upon reheating for the freshest flavor). For a lighter option, use half the oil for the roux and reduce the oil by 2 tablespoons—texture will be slightly thinner but still flavorful.