Embark on a culinary journey to the heart of Louisiana with this scrumptious shrimp and sausage gumbo. This hearty dish offers a medley of flavors and textures, with juicy shrimp, spicy sausage, and a rich stock that brings everything together perfectly.
This recipe calls for andouille sausage, a smoked sausage made using pork, originating from France but also largely used in Louisiana Creole cuisine. It's known for its distinctive smoky taste and well-seasoned, slightly spicy flavor. If you are unable to find it in your local supermarket, kielbasa or another smoked sausage can be a great alternative.
Shrimp and Sausage Gumbo Ingredients
Vegetable oil: This is used for sautéing the vegetables and sausage, and it helps to distribute and release the flavors.
Red bell pepper: Adds a hint of sweetness and a pop of color to your gumbo.
Onion: This is a foundation flavor. It's sweet and savory.
Celery: Another fundamental flavor in many dishes, it adds a nice crunch and a mild, sweet flavor.
Garlic: Garlic adds a punch of flavor that infuses the entire dish.
Cayenne pepper: This adds heat to the gumbo. Adjust the amount according to your preference.
Andouille sausage: This smoked sausage adds a depth of flavor that makes this dish distinct.
Flour: It's used to thicken the soup, giving it a hearty, robust consistency.
Chicken stock: This serves as the flavorful liquid base of the gumbo.
Thyme: An aromatic herb that adds a subtle earthy flavor.
Shrimp: Adds a delicate, sweet flavor and firm texture.
Scallion: Gives a mild onion flavor and a nice crunch.
Parsley: This fresh herb adds a sprinkling of color and a light, fresh flavor to finish the dish.
One reader, Cad Neuman says:
This shrimp and sausage gumbo recipe is a game-changer! The flavors are rich and authentic, and the recipe is easy to follow. The combination of shrimp and andouille sausage creates a perfect harmony of flavors. It's a must-try for anyone who loves a taste of the South!
Techniques Required for Making Shrimp and Sausage Gumbo
How to sauté vegetables: Sauté the red bell pepper, onion, celery, and garlic in a large saucepan with vegetable oil, cayenne, salt, and pepper until softened.
How to cook andouille sausage: Add the andouille sausage to the sautéed vegetables and cook for about 5 minutes, stirring occasionally, until lightly browned.
How to make a roux: Sprinkle the flour on top of the sausage and vegetables, then stir until evenly coated. This will help thicken the gumbo.
How to simmer gumbo: After adding the chicken stock and thyme sprigs, simmer the gumbo over moderate heat for 10 minutes to allow the flavors to meld.
How to cook shrimp: Add the shrimp and scallion to the gumbo, season lightly with salt, and simmer for about 2 minutes longer, stirring until the shrimp are opaque and cooked through.
How to finish gumbo: Stir the parsley into the gumbo just before serving to add a fresh, herbaceous note.
How To Make Shrimp and Sausage Gumbo
Ready in under 30 minutes, this shrimp and sausage gumbo is a comfort dish that brims with the flavors of bell peppers and celery cooked in flavorful broth.
Serves:
Ingredients
- 2tbspvegetable oil
- 1red bell pepper
- 1medium onion
- 1celery rib
- 2clovesgarlic
- ¼tspcayenne pepper
- salt and freshly ground pepper
- ½lbandouille sausage,or spicy kielbasa
- 2tbspall purpose flour
- 4cupschicken stock,or canned low-sodium broth
- 2sprigsthyme
- ¾lbmedium shrimp,shelled and deveined
- 1scallion
- 1tbspflat leaf parsley,finely chopped
Instructions
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In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic, and cayenne.
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Season the vegetables with salt and pepper and cook them over moderately high heat for about 2 minutes until they are softened.
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Add the sausage to the vegetables and cook for about 5 minutes, stirring occasionally, until lightly browned.
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Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated.
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Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes.
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Add the shrimp and scallion to the saucepan, season lightly with salt, and simmer for about 2 minutes longer, stirring until the shrimp are opaque and cooked through.
-
Discard the thyme sprigs.
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Stir the parsley into the gumbo and serve at once.
Nutrition
- Calories: 435.31kcal
- Fat: 27.31g
- Saturated Fat: 7.05g
- Trans Fat: 0.07g
- Monounsaturated Fat: 13.56g
- Polyunsaturated Fat: 4.27g
- Carbohydrates: 20.42g
- Fiber: 2.11g
- Sugar: 6.48g
- Protein: 25.93g
- Cholesterol: 147.25mg
- Sodium: 1353.31mg
- Calcium: 92.11mg
- Potassium: 634.37mg
- Iron: 2.04mg
- Vitamin A: 116.77µg
- Vitamin C: 45.74mg
Technique Tip for Perfecting Your Gumbo
When making this gumbo, it's important to remember that the flour is used to thicken the broth. To ensure a smooth consistency, sprinkle the flour evenly over the sausage and vegetables, then stir well to coat before adding the chicken stock. This will help prevent lumps from forming in your gumbo. Additionally, be sure not to overcook the shrimp. They should be added towards the end of the cooking process and only need a couple of minutes to become opaque and fully cooked. Overcooking can result in tough, rubbery shrimp.
Time-Saving Tips for Preparing Gumbo
Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.
Use pre-cooked sausage: Save time by using pre-cooked andouille sausage, which reduces the cooking time for the gumbo.
Quick shrimp prep: Purchase pre-peeled and deveined shrimp to minimize preparation time.
Efficient multitasking: While the gumbo simmers, use that time to prepare any side dishes or accompaniments.
Organized workspace: Keep your cooking area organized and clean to work efficiently and avoid time-consuming clutter.
Easy cleanup: Clean as you go to minimize post-cooking cleanup time.
Quality ingredients: Use high-quality, flavorful ingredients to reduce the need for excessive seasoning and enhance the overall cooking process.
Proper tools: Ensure you have all necessary kitchen tools and equipment ready before starting to avoid interruptions during cooking.
Substitute Ingredients For Shrimp and Sausage Gumbo Recipe
vegetable oil - Substitute with olive oil: Olive oil can add a rich and fruity flavor to the gumbo, enhancing the overall taste.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a slightly sweeter flavor compared to red bell peppers, adding a different dimension to the gumbo.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a more delicate taste to the gumbo.
celery rib - Substitute with fennel bulb: Fennel bulb has a similar crunchy texture to celery and a subtle anise flavor that can complement the other ingredients in the gumbo.
garlic - Substitute with shallot: Shallots can provide a milder and sweeter flavor compared to garlic, adding a different depth to the gumbo.
cayenne pepper - Substitute with paprika: Paprika can provide a milder heat and a slightly smoky flavor, enhancing the overall taste of the gumbo.
andouille sausage - Substitute with chorizo sausage: Chorizo sausage can add a slightly different smoky and spicy flavor to the gumbo, creating a unique twist.
all purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, and it also gives the gumbo a glossy appearance.
chicken stock - Substitute with vegetable stock: Vegetable stock can provide a lighter and slightly sweeter flavor compared to chicken stock, adding a different dimension to the gumbo.
thyme - Substitute with oregano: Oregano can add a slightly different earthy and aromatic flavor to the gumbo, complementing the other ingredients.
shrimp - Substitute with crawfish: Crawfish can provide a similar seafood flavor and texture to shrimp, offering a delicious alternative in the gumbo.
scallion - Substitute with chives: Chives have a milder and more delicate flavor compared to scallions, adding a subtle onion-like taste to the gumbo.
flat leaf parsley - Substitute with cilantro: Cilantro can provide a fresh and citrusy flavor, adding a unique twist to the gumbo.
Presenting Your Gumbo: Tips for Serving
Elevate the plating: When presenting the shrimp and sausage gumbo, focus on creating a visually appealing plate. Use a wide, shallow bowl to showcase the vibrant colors and textures of the gumbo. Ensure that the shrimp, sausage, and vegetables are evenly distributed for an eye-catching presentation.
Garnish with fresh herbs: Add a pop of color and freshness to the dish by garnishing with finely chopped flat leaf parsley. Sprinkle it over the gumbo just before serving to enhance the visual appeal and add a hint of brightness to the overall presentation.
Incorporate artistic drizzling: Before serving, drizzle a small amount of vegetable oil in a circular motion on the surface of the gumbo. This not only adds a touch of elegance but also enhances the flavors and aromas of the dish.
Use complementary side dishes: Consider serving the gumbo alongside a side of fluffy white rice or a slice of crusty French bread. These accompaniments not only elevate the overall presentation but also provide a delightful contrast in textures and flavors.
Attention to detail: Pay close attention to the rim of the serving bowl, ensuring it is clean and free of any spills or smudges. Attention to these small details demonstrates a high level of professionalism and care in the presentation of the dish.
Essential Kitchen Tools for Making Gumbo
- Large saucepan: A large, deep cooking pot used for making soups, stews, and sauces.
- Vegetable oil: A cooking oil derived from vegetables, commonly used for frying and sautéing.
- Cutting board: A flat surface used for cutting and preparing ingredients.
- Knife: A sharp tool used for slicing, chopping, and dicing ingredients.
- Spatula: A kitchen tool with a broad, flat, flexible blade, used for mixing, spreading, and turning ingredients.
- Whisk: A utensil used for whipping and mixing ingredients together.
- Measuring cups and spoons: Tools used for accurately measuring ingredients in cooking and baking.
- Wooden spoon: A versatile kitchen tool used for stirring, mixing, and tasting dishes.
- Sauce ladle: A deep-bowled spoon with a long handle, used for serving sauces and soups.
- Tongs: A utensil with two arms and a pivot near the handle, used for gripping and lifting items.
- Chef's knife: A multi-purpose knife used for a variety of kitchen tasks, including chopping, slicing, and mincing.
- Skimmer: A utensil with a perforated bowl and a long handle, used for skimming foam or impurities from the surface of liquids.
- Soup ladle: A large, deep-bowled spoon with a long handle, used for serving soups and stews.
- Grater: A tool used for grating or shredding ingredients such as cheese, vegetables, or spices.
- Garlic press: A kitchen tool used for crushing garlic cloves to extract their flavor.
- Strainer: A perforated bowl-shaped kitchen tool used for draining liquids or straining solids from liquids.
- Meat thermometer: A tool used to measure the internal temperature of meats to ensure they are cooked to the desired level of doneness.
Storing and Freezing Shrimp and Sausage Gumbo
Allow the gumbo to cool completely before storing or freezing. This will prevent the formation of condensation, which can lead to a watery consistency when reheated.
For short-term storage, transfer the cooled gumbo to an airtight container and refrigerate for up to 3-4 days. The flavors will continue to develop and meld together during this time.
When reheating refrigerated gumbo, place it in a saucepan over medium heat and stir occasionally until it reaches the desired temperature. If the consistency appears too thick, you can add a small amount of chicken stock or water to thin it out.
To freeze gumbo for longer storage, follow these steps:
- Divide the cooled gumbo into portion-sized freezer-safe containers or resealable bags. This allows you to thaw only the amount you need for future meals.
- If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
- Label the containers or bags with the date and contents for easy identification.
- Place the containers or bags in the freezer, laying them flat for even freezing and to save space.
- Gumbo can be frozen for up to 3 months.
To reheat frozen gumbo:
- Remove the desired portion from the freezer and place it in the refrigerator to thaw overnight.
- Once thawed, transfer the gumbo to a saucepan and reheat over medium heat, stirring occasionally, until it reaches the desired temperature.
- If the consistency appears too thick, add a small amount of chicken stock or water to achieve the desired consistency.
Alternatively, you can reheat frozen gumbo directly from the freezer:
- Place the frozen gumbo in a saucepan and cook over low heat, stirring frequently, until it thaws and heats through.
- Adjust the consistency with additional chicken stock or water if needed.
Avoid repeatedly freezing and thawing gumbo, as this can negatively impact its texture and quality. It's best to portion it out before freezing so you can thaw only what you need.
How To Reheat Gumbo Leftovers
- Reheat the gumbo in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows the flavors to meld together and ensures even heating throughout the dish.
- If the gumbo has thickened too much during storage, add a small amount of chicken stock or water to thin it out while reheating. Stir well to incorporate the added liquid.
- For a quicker reheating method, use the microwave. Transfer the desired portion of gumbo to a microwave-safe bowl and cover it with a damp paper towel to prevent splatters. Heat in 30-second intervals, stirring between each interval, until the gumbo is heated through.
- If you have stored the shrimp separately from the gumbo base, add them to the reheated gumbo during the last few minutes of cooking to prevent them from becoming overcooked and rubbery.
- To enhance the flavor of the reheated gumbo, consider adding a squeeze of fresh lemon juice or a sprinkle of chopped parsley just before serving. These bright, fresh elements can help revive the flavors of the dish.
- If you have stored the gumbo in the freezer, thaw it in the refrigerator overnight before reheating. This will ensure more even heating and prevent the shrimp from becoming overcooked or tough.
- When reheating, be sure to stir the gumbo frequently to prevent scorching on the bottom of the pan. Use a heat-resistant spatula to scrape the bottom and sides of the pan to ensure no bits of sausage or vegetables stick and burn.
Random Fact about Shrimp and Sausage Gumbo
Gumbo is a traditional dish from Louisiana, often associated with Creole and Cajun cuisine. It is a rich and flavorful stew that typically includes a variety of ingredients such as seafood, sausage, and vegetables. The dish is known for its complex flavors and is often served over rice. Gumbo is a popular dish for gatherings and celebrations, and it has a long history in Southern cuisine.
Is Making Gumbo at Home Economical?
This shrimp and sausage gumbo recipe is quite cost-effective for a household. The combination of andouille sausage and shrimp provides a hearty and flavorful dish. The use of vegetables and chicken stock adds depth without breaking the bank. The approximate cost for a household of 4 people is around $25. Overall, I would rate this recipe an 8 for its affordability and delicious flavors.
Is Shrimp and Sausage Gumbo Healthy or Unhealthy?
The shrimp and sausage gumbo recipe is a flavorful dish that combines protein-rich shrimp and andouille sausage with vegetables like bell pepper, onion, and celery. While it offers some nutritional benefits, there are also aspects that could be improved to make it healthier.
On the positive side, the recipe includes a variety of vegetables that provide essential vitamins, minerals, and fiber. The shrimp is a lean protein source, low in calories and high in nutrients like selenium and vitamin B12. However, the andouille sausage is high in saturated fat and sodium, which can contribute to heart disease and high blood pressure if consumed in excess.
The recipe also uses all-purpose flour as a thickener, which is a refined carbohydrate that can cause blood sugar spikes and provide little nutritional value.
To make this gumbo healthier, consider the following suggestions:
- Replace the andouille sausage with a leaner protein option, such as chicken or turkey sausage, to reduce the saturated fat content
- Use whole wheat flour instead of all-purpose flour to increase the fiber content and provide more complex carbohydrates
- Reduce the amount of oil used in the recipe or opt for a healthier oil like olive oil
- Increase the variety and quantity of vegetables in the gumbo to boost its nutrient density
- Use low-sodium chicken stock to control the overall sodium content of the dish
- Serve the gumbo with a side of brown rice or quinoa to add more fiber and complex carbohydrates to the meal
Editor's Thoughts on This Delightful Gumbo Recipe
The shrimp and sausage gumbo recipe is a delightful blend of flavors and textures. The combination of andouille sausage, succulent shrimp, and aromatic vegetables creates a rich and satisfying dish. The use of cayenne pepper adds a subtle heat, while the thyme and parsley contribute a fresh herbal note. The recipe's simplicity and balance make it a standout choice for a comforting and flavorful meal.
Enhance Your Shrimp and Sausage Gumbo Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Love Gumbo
Appetizer and Dessert Ideas to Complement Your Gumbo
Why trust this Shrimp and Sausage Gumbo Recipe:
This recipe is a trusted classic, perfected over generations. The combination of andouille sausage and fresh shrimp creates a rich, flavorful base. The addition of red bell pepper, onion, and celery provides a harmonious blend of aromatics. The use of thyme and garlic infuses the dish with depth and complexity. The careful selection of chicken stock ensures a robust and savory foundation. With meticulous attention to detail and a balance of flavors, this recipe guarantees a soul-satisfying gumbo experience.
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