Description
This Shrimp and Sausage Gumbo is a hearty and flavorful Louisiana-inspired dish combining a rich roux, spicy sausage, tender shrimp, and fresh vegetables. Perfect for a comforting meal with a touch of Cajun spice, this gumbo simmers to develop deep flavors and is garnished with green onions for a fresh finish.
Ingredients
Scale
Roux
- 1/4 cup avocado oil or butter
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
Vegetables
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 1/2 cups frozen okra
- 1/4 cup green onions, for garnish
Meat and Seafood
- 12 oz. andouille chicken sausage or pork sausage
- 1 lb. large shrimp, raw; peeled and deveined
Liquids and Seasonings
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper, optional
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 bay leaves
Instructions
- Prepare Vegetables: Dice the onion, green bell pepper, and chop the celery, placing them in a bowl. Mince the garlic separately and set aside.
- Make the Roux: In a large pot or Dutch oven, heat the avocado oil or butter over medium heat. Whisk in the all purpose flour constantly for 20 minutes until the roux turns golden brown like caramel, being careful not to burn it. Lower heat if it begins to burn.
- 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 an additional 1 minute.
- Add Sausage and Seasoning: Stir in the sausage pieces, cajun seasoning, salt, and optional cayenne pepper until combined with the vegetables and roux.
- Add Liquids and Simmer: Pour in the chicken broth, water, fire roasted diced tomatoes with juices, coconut aminos, and add the bay leaves. Bring the gumbo to a low boil, then reduce heat and simmer uncovered for 50 minutes to develop flavors.
- Add Shrimp and Okra: After simmering, add peeled and deveined shrimp along with the frozen okra to the pot. Continue simmering for 10 minutes or until the shrimp are pink and fully cooked.
- Finish and Serve: Remove the bay leaves. Ladle the gumbo into bowls and garnish with chopped green onions. Serve hot and enjoy!
Notes
- Calories are per serving and are an estimation.
- GF/Paleo: Use cassava flour to make the roux paleo-friendly; for gluten free, substitute with gluten free all purpose flour.
- Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days or freeze in a freezer-safe container for up to 6 months. Thaw overnight in the refrigerator before reheating.
- Slow Cooker Option: Prepare the roux by whisking oil and flour on medium-low heat for 10 minutes until golden brown. Transfer to slow cooker and add all ingredients except shrimp and okra. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. Add shrimp and okra for the last 20-30 minutes until shrimp is pink. Remove bay leaves and garnish before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 190 mg
