Description
This Shrimp and Sausage Gumbo is a rich and flavorful Louisiana classic featuring a golden-brown roux, smoky sausage, tender shrimp, and fresh vegetables simmered to perfection. Aromatic cajun seasoning and fire-roasted tomatoes enhance its depth, while frozen okra adds authentic texture. Perfect for a hearty dinner, this gumbo combines traditional Southern flavors with an easy-to-follow stovetop method.
Ingredients
Scale
Roux
- 1/4 cup avocado oil or butter
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
Vegetables and Seasonings
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper, optional
- 2 bay leaves
- 1/4 cup green onions, for garnish
Proteins and Liquids
- 12 oz andouille chicken sausage or pork sausage
- 32 oz chicken broth
- 1 cup water
- 14 oz fire roasted diced tomatoes
- 1 tbsp coconut aminos
- 1 lb large raw shrimp, peeled and deveined
- 1 1/2 cups frozen okra
Instructions
- Prepare Vegetables: Dice the onion, bell pepper, and celery, placing them together in a bowl. Mince the garlic cloves separately and set aside for later use.
- Make the Roux: In a large pot or Dutch oven, add the avocado oil and flour. Cook over medium heat, whisking constantly for 20 minutes until the roux turns golden brown, caramel in color, or slightly darker. If it starts to burn, reduce the heat to low. This slow cooking develops the deep flavor essential for gumbo.
- Sauté Vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes until softened. Then add the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Sausage and Seasonings: Stir in the sliced sausage, cajun seasoning, salt, and optional cayenne pepper. Combine ingredients well so the sausage flavors blend with the vegetables and roux.
- Add Broth and Simmer: Pour in the chicken broth, water, diced tomatoes with their juices, coconut aminos, and add the bay leaves. Bring the mixture to a low boil, then reduce to a simmer uncovered. Let it simmer gently for 50 minutes to develop flavors.
- Prepare Shrimp: While the gumbo simmers, thaw and peel the shrimp if not already done.
- Add Shrimp and Okra: After 50 minutes, add the shrimp and frozen okra to the pot. Continue simmering for 10 minutes or until the shrimp turn pink and are fully cooked.
- Finish and Serve: Remove the bay leaves from the gumbo. Ladle the gumbo into bowls, garnish with chopped green onions, and serve hot. Enjoy this hearty and flavorful meal!
Notes
- Calories are estimated per serving.
- For gluten free or paleo versions, substitute all purpose flour with cassava flour for paleo or gluten free flour blend for gluten free.
- Store leftovers in a sealed container in the refrigerator for up to 4 days or freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.
- Slow cooker option: Prepare roux on medium-low heat for 10 minutes until golden brown, transfer to slow cooker, add all ingredients except shrimp and okra, and cook on HIGH for 3-4 hours or LOW for 6-7 hours. Add shrimp and okra and cook 20-30 minutes more until shrimp are pink. Garnish and serve.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 175 mg
