Description
This Shrimp and Sausage Gumbo recipe features a healthy twist on the classic Creole dish by using a dry roux and lean chicken andouille sausage, delivering rich, smoky, and spicy flavors with less fat. Packed with shrimp, vegetables, and aromatic spices, this gumbo simmers slowly to develop a deep, hearty taste that’s perfect for a comforting meal.
Ingredients
Scale
Dry Roux
- 1 cup (about 120g) Dry Roux (recipe below)
Main Ingredients
- 2 Tbsp (60ml) Cooking Oil (olive, vegetable, canola), divided
- 12 oz. (355g) Andouille Sausage (chicken andouille recommended)
- 16 oz. (1 lb., 454g) Medium Shrimp, deveined and shelled, tail-on preferred
- 1 1/2 cup diced white or yellow Onion (1 medium)
- 1 cup diced Celery (about 3 stalks)
- 1 cup diced Green Pepper (1 medium)
- 1 Tbsp Kosher Salt
- 1 1/2 tsp freshly-ground Black Pepper
- 3 tsp Smoked Paprika
- 1 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Oregano
- 1/2 tsp Thyme
- 1/2 tsp Cayenne Pepper
- 1 14.5 oz. can Diced Tomatoes
- 6 cups (about 1.5L) Seafood or shrimp stock (can substitute with chicken or vegetable stock)
- 2 Bay leaves
- 1 Tbsp Gumbo File
Instructions
- Prepare the Sausage: Slice the andouille sausage into bite-sized pieces. Set aside.
- Sauté Vegetables: In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the diced onions, celery, and green pepper. Cook until the vegetables have softened and become fragrant, about 5-7 minutes.
- Add Sausage and Spices: Add the sliced sausage to the pot with the vegetables. Stir in kosher salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper. Cook for another 3-5 minutes, allowing the sausage to brown slightly and the spices to meld.
- Add Dry Roux: Stir in the prepared dry roux to the pot, mixing thoroughly with the sausage and vegetable mixture to create a thickened base.
- Add Liquids and Tomatoes: Pour in the diced tomatoes along with their juices and the seafood (or substitute) stock. Add the bay leaves. Stir the gumbo well to combine all ingredients.
- Simmer the Gumbo: Bring the mixture to a gentle simmer. Reduce heat to low and cover loosely. Allow the gumbo to simmer for about 45 minutes to 1 hour, stirring occasionally to prevent sticking and to deepen the flavors.
- Add Shrimp and Final Seasoning: In the last 10 minutes of cooking, stir in the peeled and deveined shrimp. Cook until the shrimp turn pink and opaque, about 5-7 minutes.
- Finish with Gumbo File: Remove the bay leaves. Stir in the gumbo file powder to the pot. Let it simmer for an additional 2-3 minutes to thicken and add its signature flavor.
- Serve: Ladle the gumbo into bowls and serve hot. It pairs wonderfully with steamed white rice.
Notes
- This healthy version of Creole-style Shrimp and Sausage Gumbo has all the flavor but way less fat than the traditional version.
- Prepare the dry roux ahead of time to save cooking time on gumbo day.
- You can substitute shrimp stock with chicken or vegetable stock if preferred.
- For a spicier gumbo, increase the cayenne pepper amount or add hot sauce to taste.
- Gumbo file powder is essential at the end for thickening and authentic flavor.
- Keep the shrimp tail-on for better texture and presentation.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 355
- Sugar: 6.9 g
- Sodium: 1749.4 mg
- Fat: 12.4 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 8.8 g
- Trans Fat: 0 g
- Carbohydrates: 30.1 g
- Fiber: 3.5 g
- Protein: 32.7 g
- Cholesterol: 153.3 mg
