Shrimp and sausage gumbo is a must for us during the cold weather months. We could eat this every week, it’s that good. It’s as close as we have come to authentic New Orleans style gumbo made at home.
Brown the sausage, remove and set aside. We prefer this gumbo made with andouille instead of smoked sausage. It bumps the flavors up and gives it a spicier kick.
Sorry for the blurry picture, that stuff was HOT. Add the flour and butter and cook the roux. You want it brown not BURNED!
Add the celery, onion, garlic and green pepper. Saute about 10 minutes. Add Worcestershire and parsley, saute another 10 minutes.
Add stock and sausage. Bring to boil, cover and cook for 45 minutes. Add tomatoes and okra, simmer for another hour.
Add shrimp and cook for 3-4 minutes, until opaque. Serve with rice, green onions and enjoy!
Easy shrimp and sausage gumbo!
Shrimp and Sausage Gumbo - A taste of New Orleans right in your own kitchen! This shrimp and sausage gumbo is rich, slightly spicy and a total winner!
- 1/4 cup vegetable oil
- 1 pound Andouille sausage, cut into 1/4-inch slices (or smoked sausage)
- 1/2 cup all-purpose flour
- 5 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire sauce
- 1/4 bunch flat leaf parsley, coarsely chopped (plus chopped leaves for garnish)
- 4 cups chicken stock
- 1 14-ounce can stewed tomatoes with juice
- 2 cups frozen sliced okra
- 1 pound small shrimp, peeled, deveined
- 4 green onions diced
Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons butter. Add the onion, garlic, green pepper, and celery and cook for 10 minutes.
Add Worcestershire sauce, salt, and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.
Add 4 cups chicken stock, whisking constantly. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
Add tomatoes and okra. Cover and simmer for 1 hour.
Salt and pepper to taste.
Add the shrimp and cook for 3-4 minutes.
Just before serving, add the green onions and chopped parsley.
Serve with rice, if desired.
Recipe adapted from Paula Deen