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Shrimp and Sausage Gumbo
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound medium shrimp, peeled and deveined
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 3 cups cooked white rice
- Chopped green onions for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux is a dark caramel color, about 20-25 minutes.
- Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 2 minutes.
- Add the sliced andouille sausage to the pot and cook for 5 minutes, allowing it to brown slightly.
- Pour in the diced tomatoes and chicken broth, then add the bay leaves, thyme, oregano, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Add the shrimp to the pot and cook for 5-7 minutes, or until they are pink and cooked through.
- Remove the bay leaves and adjust the seasoning if necessary.
- To serve, place a scoop of cooked white rice in a bowl and ladle the gumbo over the top. Garnish with chopped green onions.
- Enjoy your delicious Shrimp and Sausage Gumbo!
Shrimp and Sausage Gumbo is a classic dish with deep roots in the culinary traditions of Louisiana. This hearty stew-like dish is a staple of Creole and Cajun cuisine, known for its rich flavors and diverse influences. The dish is believed to have originated in the 18th century, blending French, Spanish, African, and Native American culinary traditions. Chefs like Paul Prudhomme and Emeril Lagasse have popularized the dish, and it has become a signature offering in New Orleans restaurants. The key to a great gumbo lies in the roux, a mixture of flour and fat that forms the dish's base, and the holy trinity of onions, bell peppers, and celery. For the best Shrimp and Sausage Gumbo, head to iconic New Orleans establishments like Dooky Chase's Restaurant or Commander's Palace. The dish's essential ingredients include fresh Gulf shrimp, Andouille sausage, and a perfect blend of spices like cayenne, thyme, and bay leaves. While the traditional method involves slow-cooking the roux to a rich, dark brown, some chefs also offer quicker variations for busy home cooks. Whether you're in the heart of Louisiana or trying your hand at home, Shrimp and Sausage Gumbo is a must-try for anyone seeking a taste of authentic Southern cuisine.
80 min
6
380 calories
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