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Great Shrimp and Sausage Gumbo

Kyle E.
This gumbo recipe features shrimp, a host of vegetables, and andouille sausage to give that classic gumbo flavor. No filet powder required.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Main Course, Soup
Cuisine American, Cajun
Servings 8 people
Calories 350 kcal

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

Calories: 350kcal
Keyword gumbo, okra, Sausage, shrimp, soup
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