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Sausage and Shrimp Gumbo is a hearty, flavorful dish that brings the taste of Louisiana right to your kitchen. This recipe combines the smoky goodness of andouille sausage with the succulent sweetness of shrimp, all simmered in a rich, spiced broth. Perfect for a cozy night in or a gathering with friends, this gumbo is sure to impress. Let's dive into this mouthwatering creation that will have everyone asking for seconds.
What You Will Need
What you will need to make sausage and shrimp gumbo
- Andouille sausage: Adds a smoky, spicy flavor that forms the backbone of the gumbo's taste.
- Shrimp: Provides a sweet, briny contrast to the sausage, making the dish rich and flavorful.
- Vegetable oil: Essential for creating the roux, which thickens and flavors the gumbo.
- All-purpose flour: Combines with oil to make the roux, giving the gumbo its signature thickness.
- Onion: Adds sweetness and depth, balancing the spices and enhancing the overall flavor.
- Green bell pepper: Contributes a mild, slightly sweet flavor, adding complexity to the gumbo.
- Celery: Provides a subtle, earthy taste, complementing the other vegetables and adding texture.
- Garlic: Infuses the gumbo with a robust, aromatic flavor that enhances the dish's overall taste.
- Chicken broth: Serves as the base liquid, adding richness and depth to the gumbo.
- Dried thyme: Adds a subtle, earthy note that complements the other spices and flavors.
- Cajun seasoning: Brings heat and complexity, giving the gumbo its distinctive spicy kick.
- Okra: Adds a unique texture and helps thicken the gumbo naturally.
- Cooked white rice: Serves as the perfect base, soaking up the gumbo's rich flavors and making it a complete meal.
Essential Tools and Instruments
What tools/instruments will be needed to make Sausage and Shrimp Gumbo
- Large pot: Essential for cooking the gumbo, allowing enough space for all ingredients to simmer together.
- Wooden spoon: Ideal for stirring the roux and other ingredients without scratching the pot.
- Sharp knife: Necessary for chopping vegetables and slicing sausage with precision.
- Cutting board: Provides a stable surface for safely chopping vegetables and slicing sausage.
- Measuring cups: Ensures accurate measurement of ingredients like flour and oil for the roux.
- Ladle: Useful for serving the gumbo into bowls without making a mess.
Sausage and Shrimp Gumbo
A hearty and flavorful gumbo with sausage and shrimp.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Andouille sausage, sliced
- 1 lb Shrimp, peeled and deveined
- 1/2 cup Vegetable oil
- 1/2 cup All-purpose flour
- 1 Onion, chopped
- 1 Green bell pepper, chopped
- 2 Celery stalks, chopped
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 1 tsp Dried thyme
- 2 tsp Cajun seasoning
- 2 cups Okra, sliced
- 2 cups Cooked white rice
Instructions:
- 1. Heat oil in a large pot over medium heat. Stir in flour to make a roux, and cook until it turns a deep brown color.
- 2. Add onion, bell pepper, and celery. Cook until softened.
- 3. Stir in garlic, sausage, and shrimp. Cook until shrimp is pink.
- 4. Pour in chicken broth, add thyme and Cajun seasoning. Bring to a boil, then reduce heat and simmer for 45 minutes.
- 5. Add okra and cook for another 15 minutes.
- 6. Serve gumbo over cooked white rice.
Notes:
For extra flavor, you can add a bay leaf while simmering and remove it before serving.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 8gCholesterol: 150mgSodium: 1200mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook the gumbo as directed.
- Let it cool completely.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the gumbo fully.
- Transfer to a freezer-safe container.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat gently on the stove.
Adding a splash of Worcestershire sauce to the gumbo can enhance its depth of flavor, giving it a richer, more complex taste.
Frequently Asked Questions
FAQ:
How long does it take to make this gumbo?
About an hour and a half, including prep and cooking time.
Can I use a different type of sausage?
Yes, but andouille sausage gives the best flavor.
Is it necessary to use okra?
Okra helps thicken the gumbo, but you can skip it if you prefer.
Can I make this gumbo ahead of time?
Absolutely, it tastes even better the next day.
What can I serve with this gumbo?
White rice is traditional, but cornbread works well too.
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