Shrimp and Sausage Gumbo
This authentic Shrimp and Sausage Gumbo is a rich, hearty, and deeply flavorful Cajun stew featuring a dark roux, the classic 'holy trinity' of onions, celery, and bell peppers, and a satisfying mix of shrimp and chicken sausage. It's the perfect comforting dish for cozy weekends or family gatherings, bringing the true taste of Louisiana to your kitchen.
Ingredients
For the Roux and Holy Trinity
- 1/4 cup avocado oil (or butter) Use oil with high smoke point for roux
- 1/3 cup all-purpose flour
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
For the Proteins
- 12 oz chicken Andouille sausage, sliced Use chicken sausage as a lighter alternative
- 1 lb large raw shrimp, peeled and deveined
For the Gumbo Base and Spices
- 1 Tbsp Cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- 32 oz chicken broth
- 1 cup water
- 14 oz can fire-roasted diced tomatoes
- 1 Tbsp coconut aminos (or tamari/soy sauce)
- 2 bay leaves
For the Finish
- 1 1/2 cups frozen okra
- 1/4 cup green onions, sliced, for garnish
Instructions
- Make the Roux: Heat avocado oil in a large Dutch oven over medium heat. Whisk in flour until smooth and cook for 15–20 minutes, whisking constantly, until deep brown in color. Do not burn.
- Cook the Holy Trinity: Add the onion, bell pepper, and celery to the roux. Stir for 5–7 minutes until softened.
- Add Aromatics and Sausage: Stir in garlic, Cajun seasoning, salt, and cayenne. Add sausage and cook 2 minutes to render fat.
- Simmer the Base: Gradually whisk in chicken broth and water to prevent clumps. Add tomatoes, coconut aminos, and bay leaves. Bring to a boil, then reduce to low and simmer for 30–60 minutes.
- Add Okra: Stir in okra and simmer for 15 minutes to thicken.
- Cook the Shrimp: Add shrimp and cook for 3–5 minutes until pink. Turn off the heat immediately.
- Finish and Serve: Remove bay leaves, adjust seasoning, and serve hot over cooked rice. Garnish with green onions.
Notes
For a chicken-only gumbo, substitute shrimp with 1 lb (450 g) of boneless, skinless chicken thighs. For a milder flavor, omit the cayenne pepper. Gumbo can be made ahead flavors improve the next day. It also freezes well for up to 3 months.