Savory Shrimp and Sausage Gumbo

Dive into the bold, comforting flavors of this Savory Shrimp and Sausage Gumbo, a true Louisiana classic that will transport your taste buds straight to the heart of Cajun cuisine. Crafted with a rich, chocolate-hued roux as its base, this hearty gumbo layers succulent shrimp, smoky andouille sausage, tender okra, and a medley of aromatic vegetables for an irresistible depth of flavor. Perfectly seasoned with paprika, thyme, and a touch of cayenne for just the right amount of heat, this one-pot dish is slow-simmered to perfection, creating a velvety, flavorful sauce. Serve it over fluffy white rice and finish with a sprinkle of fresh parsley and green onions for a meal that's as visually appealing as it is delicious. Whether you're celebrating Mardi Gras or simply craving authentic Southern comfort food, this gumbo is guaranteed to impress!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 12 ounces andouille sausage, sliced
• 6 cups chicken broth
• 14.5 ounces canned diced tomatoes
• 2 cups okra, sliced
• 2 bay leaves
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound large raw shrimp, peeled and deveined
• 2 tablespoons parsley, chopped (for garnish)
• 2 green onions, sliced (for garnish)
• 4 cups cooked white rice (for serving)

Directions

Step 1

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Slowly whisk in the flour to create a roux. Cook, stirring constantly, for about 25-30 minutes, or until it reaches a deep brown color similar to chocolate. Be careful not to burn it.

Step 3

Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, stirring often, until the vegetables have softened slightly.

Step 4

Stir in the sliced andouille sausage and cook for another 5 minutes.

Step 5

Gradually add the chicken broth, stirring to combine with the roux and vegetables.

Step 6

Add the canned diced tomatoes (with their juices), okra, bay leaves, paprika, thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil.

Step 7

Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Step 8

Add the shrimp to the gumbo and let it simmer for an additional 10 minutes, or until the shrimp are pink and cooked through.

Step 9

Remove the bay leaves from the gumbo. Taste and adjust seasoning, if necessary.

Step 10

Serve the gumbo hot over a bed of cooked white rice.

Step 11

Garnish with chopped parsley and sliced green onions before serving.

Nutrition Facts

Serving size	(3389.9g)

Amount per serving	% Daily Value*
Calories	4288.3

Total Fat 212.0g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 70.7g
Cholesterol 1105.6mg	0%
Sodium 6414.9mg	0%
Total Carbohydrate 408.2g	0%
Dietary Fiber 38.5g	0%
Total Sugars 39.3g
Protein 207.3g	0%

Vitamin D 0IU	0%
Calcium 1032.7mg	0%
Iron 27.8mg	0%
Potassium 5897.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 19.0%

Carbs: 37.4%