Mardi Gras at our house this year featured Shrimp Gumbo. That’s it! No party, no family meal, no king cake. I find it really daunting to cook a multicourse meal for our family of four, so I would rather cook a single dish that is a bit more elaborate.
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Why I Love This Recipe?
If you search the internet for a gumbo recipe, the results will be nearly infinite. Most have a whole bunch of seafood, some have sausage, some have okra, etc. This recipe is great because it is heavy on the vegetables while still having a nice amount of shrimp and andouille sausage. It also doesn’t use filet powder, but there is an added ingredient to attempt to duplicate the flavor. The result is a wonderfully flavorful gumbo with enough spice to be interesting, but not too much that kids won’t eat it.
Ingredients & Equipment
Ingredients
- Shrimp: Raw shrimp for this gumbo. As shrimp cooks, it releases a flavored juice that is essential to the flavor profile. I like shells on the shrimp because you can take it a step farther and make shrimp stock from the shells.
- Andouille Sausage: One of the quintessential flavors of gumbo, I wouldn’t make this dish without it. I usually find this pre-cooked, but if yours is raw, add it with the peppers and celery.
- Onion, Bell Pepper, Celery: This trio makes it into a lot of the Cajun food for good reason. It’s frickin delicious. The combo of these with a nice brown roux makes a complex, down-home flavor that is hard to duplicate otherwise.
- Okra: This odd vegetable hasn’t been used in our house until now. Okra has thickening qualities, sort of like chia seeds. The seeds in the middle absorb water and thicken the soup nicely. This and the roux make a nice hearty gumbo.
- Cajun Seasoning: This seasoning adds a lot of flavors at once along with a bit of a kick. I use a less spicy version of this Cajun Seasoning over at Gimme Some Oven. I use smoked paprika and less cayenne (for the kids). Makes a full flavor seasoning which my kids still enjoy!
- Roux: This kitchen basic is a staple in our house and makes a spectacular addition to most soups. 1:1 Butter to Flour is best for single meals. This roux should be at least a caramel color. Don’t rush it, I cook mine over medium-low heat to avoid even the chance of burnt roux. It tastes like burnt popcorn and will ruin the meal…
- Rootbeer: “Why is there rootbeer in this soup?” I heard mention that the flavor of gumbo filé was unique but was rootbeer was a decent substitute for the earthy flavor. I didn’t want to buy special seasoning for this one dish, and I had rootbeer on hand. It turned out quite tasty, so I think I’ll keep it this way.
Equipment
- Gumbo Pot or Dutch Oven: Something big with a heavy bottom. I prefer the dutch oven since it’s cast iron and transmits heat very evenly.
- Chef’s Knife: This knife is versatile and I use it in most cases. I suggest this be one of your first investments in the kitchen.
- Cutting Board: Somewhere to chop, dice, and mince. There is a fair amount of chopping to do for this recipe, so a comfortable place to do it is essential.
- Roux Paddle: I’ve had one of these for years, and I had no idea what it was called. Hefty, wooden, with a flat bottom for scraping; this tool ensures even string of roux and soup alike, making it a wonderful thing to have for this style of cooking.
Preparation & Cooking the Gumbo
Preparing the Food
- Begin by chopping the vegetables, shelling and cutting the shrimp into thirds, and cutting the sausage into “buttons.”
- Heat your heavy-bottomed pot over medium-low heat and melt the butter. Once melted, sprinkle the flour in and begin stirring. We are aiming for at least a caramel roux, darker if your feeling bold. The goal is to toast the flour evenly and don’t let any of it burn. This is where the roux paddle comes in, as it stirs the mixture in nice big sections.
- Once the roux gets to the color you want (and it didn’t burn) add the onions and continue stirring. Saute them for 5 minutes and then add the peppers and celery. Saute for 10 more minutes until everything is nice and softened.
- Add the tomato sauce, chicken broth, diced tomatoes, cajun seasoning, and garlic powder. Stir everything up and let it simmer for 15 minutes to thicken a bit and meld all the flavors.
- Add the sausage, okra, and shrimp and simmer until the shrimp cooks through, about 15 minutes. This should produce a nice thick soup without becoming gravy.
- Enjoy!
Great Shrimp and Sausage Gumbo
Equipment
- Cutting Board
- Chef's Knife
- big pot or dutch oven
- Whisk
- Roux Paddle (optional)
Ingredients
- 4 T Butter Salted
- 4 T Flour All-purpose
- 1 Onion Chopped course
- 1 Green Pepper Seeded, Chopped course
- 2 ribs Celery Chopped course
- 1 8 oz can Tomato Sauce
- 1 14 oz can Diced Tomatoes Drained (or 3 diced roma tomatoes)
- 5 cups Chicken Stock
- 1 T Cajun Seasoning
- 1 t Garlic Powder
- 1 lb Aundouille Sausage Cut into "buttons"
- 6 oz Rootbeer
- 1 lb Shrimp Raw, shelled, deveined
- 10 oz Frozen Okra Chopped
- 3 cups Rice for serving
Instructions
- Heat a heavy-bottomed pot over medium heat and melt the butter (4T). Once melted, sprinkle the flour (4T) over the butter and stir to combine. Reduce the heat to medium-low and stir constantly. Toast the roux until a nice caramel color forms, stirring constantly to prevent it from burning.4 T Butter, 4 T Flour
- Add the chopped onions and stir to combine with the roux. Saute for 5 minutes and then add the peppers and celery. Saute for 10 minutes until everything is nice and softened.1 Onion, 1 Green Pepper, 2 ribs Celery
- Add the tomato sauce, tomatoes, chicken stock, cajun seasoning, and garlic powder, and simmer for 15 minutes. Add the shrimp, sausage, and okra and simmer for another 15 minutes until the shrimp is cooked through.1 8 oz can Tomato Sauce, 1 14 oz can Diced Tomatoes, 5 cups Chicken Stock, 1 T Cajun Seasoning, 1 t Garlic Powder, 1 lb Aundouille Sausage, 6 oz Rootbeer, 1 lb Shrimp, 10 oz Frozen Okra
- Simmer until thickened to your preference. Serve hot over rice.3 cups Rice
Notes
- If your sausage is uncooked, add it with the peppers to cook. This allows the grease to be absorbed a bit by the roux.
- For GF cooking: switch out the wheat flour with a gluten-free alternative. Be careful with making the roux as these flours will brown differently.
- For Vegan Gumbo: Use oil for the roux, omit the shrimp and sausage, and substitute vegetable stock for the chicken stock.
Nutrition
Frequently Asked Questions
What is Gumbo Filé?
Gumbo Filé is a specific seasoning and thickening agent used for Gumbo. It is made from the dried, ground leaves of the Sassafras Tree. Adding it to soup will add a specific flavor and thicken the liquid. The flavor is somewhere between savory, thyme, and root beer. This recipe was developed without filé and thickened nicely with okra and a roux, so I added half a bottle of root beer to the pot.
Is This Gumbo Gluten Free?
Since this gumbo has a roux made with flour, the recipe as written is not gluten-free. However, if you substitute a gluten-free flour into the roux preparation, you should be good to go. Alternatively, you could skip the roux and thicken the soup with cornstarch, tapioca powder, or more okra. Roux, especially dark roux, adds a distinctive flavor which I really enjoy, so skip at your own risk.
What Is a Good Filé Substitute?
Since filé works double duty as a thickener and flavoring component, it may take more than one ingredient to cover it. As a thickener, cornstarch, arrowroot, or chia seeds could be used to thicken the soup. Doubling the okra could also do it. As for the flavor, root beer is a frequently cited ingredient for the flavor and is used in the recipe. Check here for a deeper dive into substitutes.
Can You Make Gumbo Without a Roux?
Absolutely! A lot of gumbo recipes skip the roux for okra and filé as thickeners. This would create an entirely different flavor profile, so you’ll get a different dish all together. I personally like the flavor that the dark roux imparts, almost like movie theater popcorn. It’s delicious!
FAQ Header 5
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