Description
This Shrimp and Sausage Gumbo is a hearty and flavorful Cajun stew featuring a rich, golden brown roux, tender sausage, succulent shrimp, and classic vegetables like bell pepper, celery, and okra. Simmered to perfection in a spiced tomato and chicken broth base, it’s a one-pot meal that brings authentic Louisiana flavors right to your kitchen. Perfect served over rice for a comforting, satisfying dinner.
Ingredients
Scale
Roux and Vegetables
- 1/4 cup avocado oil (or butter)
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Meats and Seasonings
- 12 oz. andouille chicken sausage or pork sausage
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne (optional)
Liquids and Additional Ingredients
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 bay leaves
- 1 lb. large shrimp, raw, peeled and deveined
- 1 1/2 cups frozen okra
- 1/4 cup green onions, for garnish
Instructions
- Prepare the Vegetables: Dice the yellow onion, green bell pepper, and chop the celery. Mince the garlic cloves separately and set all ingredients aside.
- Make the Roux: In a large pot or Dutch oven, add avocado oil and all-purpose flour. Heat over medium heat and whisk constantly for 20 minutes until the roux reaches a golden brown color similar to caramel, adjusting heat to low if it starts to burn.
- Sauté the Vegetables: Add the diced onion, bell pepper, and celery to the pot with the roux and sauté for 5 minutes, then add the minced garlic and cook for 1 more minute.
- Add Sausage and Spices: Stir in the sliced andouille sausage, cajun seasoning, salt, and optional cayenne pepper until well combined.
- Add Liquids and Simmer: Pour in chicken broth, water, diced tomatoes with their juices, coconut aminos, and add the bay leaves. Bring the mixture to a low boil, then reduce to a simmer uncovered for 50 minutes.
- Prepare Shrimp: While the gumbo simmers, thaw, peel, and devein the shrimp if not already done.
- Add Shrimp and Okra: Stir in the shrimp and frozen okra, and continue simmering for 10 minutes until the shrimp turn pink and are cooked through.
- Finish and Serve: Remove the bay leaves. Ladle the gumbo into bowls, garnish with chopped green onions, and serve hot, ideally over cooked rice.
Notes
- This gumbo has a rich, traditional roux-based sauce that requires careful attention to achieve the correct color and flavor.
- Serve it over rice to soak up the delicious sauce and complete the dish.
- For a gluten-free or paleo option, substitute the all-purpose flour with a suitable alternative such as cassava flour or rice flour, adjusting roux cooking time accordingly.
- Adjust cayenne pepper to taste for preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 5 g
- Sodium: 1939 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 138 mg
