Shrimp and Sausage Gumbo

Dive into the soul-warming flavors of the South with this Shrimp and Sausage Gumbo, a rich and hearty one-pot meal that brings the essence of Louisiana straight to your table. Featuring smoky andouille sausage, tender shrimp, and the holy trinity of Cajun cooking—onion, bell pepper, and celery—this gumbo is elevated with a deeply flavored roux and a medley of okra, diced tomatoes, and bold Cajun seasoning. Slow-simmered to perfection, every spoonful is brimming with savory depth and authentic Southern charm. Serve it over a bed of fluffy white rice for the ultimate comfort food experience. Perfect for family dinners or special occasions, this gumbo is a true celebration of classic Creole cuisine!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 12 ounces andouille sausage, sliced
• 1 pound medium shrimp, peeled and deveined
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 pieces celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 14.5-ounce can canned diced tomatoes, with juice
• 2 cups okra, sliced
• 2 leave bay leaves
• 1 tablespoon cajun seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 4 cups white rice, cooked

Directions

Step 1

Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the flour to the oil and stir continuously to make a roux. Cook until the roux is a rich peanut butter color, about 10-15 minutes. Be careful not to burn the roux.

Step 2

Add the sliced andouille sausage to the roux and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.

Step 3

Add the chopped onion, green bell pepper, and celery to the pot. Saute the vegetables in the roux until they are tender, about 8 minutes.

Step 4

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Slowly whisk in the chicken broth, ensuring there are no lumps in the roux. Bring the mixture to a simmer.

Step 6

Stir in the canned diced tomatoes with juice, sliced okra, bay leaves, Cajun seasoning, salt, and black pepper.

Step 7

Return the cooked sausage to the pot and let the gumbo simmer over low heat for about 30-40 minutes, stirring occasionally.

Step 8

Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Step 9

Remove the bay leaves and discard.

Step 10

Stir in the fresh chopped parsley before serving.

Step 11

Serve the gumbo hot over the cooked white rice.

Nutrition Facts

Serving size	(3872.7g)

Amount per serving	% Daily Value*
Calories	3977.0

Total Fat 202.2g	0%
Saturated Fat 49.1g	0%
Polyunsaturated Fat 67.2g
Cholesterol 1126.0mg	0%
Sodium 10633.8mg	0%
Total Carbohydrate 352.2g	0%
Dietary Fiber 28.7g	0%
Total Sugars 29.6g
Protein 212.1g	0%

Vitamin D 811.1IU	0%
Calcium 915.9mg	0%
Iron 27.2mg	0%
Potassium 5753.5mg	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: 44.6%

Protein: 20.8%

Carbs: 34.6%