Description
This Creole Shrimp and Sausage Gumbo is a flavorful and hearty dish that brings the taste of Louisiana right to your table. Packed with tender shrimp, spicy andouille sausage, and a rich roux-based broth, this gumbo is a classic Creole favorite.
Ingredients
Scale
Main Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Vegetables:
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
Seasonings:
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 tablespoon Worcestershire sauce
- 6 cups seafood or chicken stock
- 12 oz andouille sausage (sliced)
- 1 pound raw shrimp (peeled and deveined)
- 2 bay leaves
- 1 tablespoon filé powder (optional)
- Cooked white rice (for serving)
- Chopped green onions and parsley (for garnish)
Instructions
- Prepare the Roux: In a large heavy pot, combine vegetable oil and flour over medium heat to make a roux. Stir constantly for 15 to 20 minutes until it turns a deep brown color.
- Sauté Vegetables: Add onion, bell pepper, and celery, sauté until softened. Stir in garlic, paprika, cayenne, thyme, salt, and pepper.
- Add Ingredients: Mix in diced tomatoes, Worcestershire sauce, and slowly pour in stock. Bring to a boil, then simmer.
- Cook the Gumbo: Add sausage and bay leaves, cook for 30 minutes. Add shrimp, simmer for 5-7 minutes until cooked. Stir in filé powder if using.
- Serve: Remove from heat, serve over rice, garnish with green onions and parsley.
Notes
- For a spicier gumbo, adjust cayenne or add hot sauce.
- Filé powder adds authenticity but can be omitted.
Nutrition
- Serving Size: 1 ½ cups gumbo with ½ cup rice
- Calories: 520
- Sugar: 4g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg
