Description
A hearty and flavorful Shrimp and Sausage Gumbo featuring a perfectly cooked caramel-colored roux, aromatic vegetables, spicy sausage, tender shrimp, and okra simmered in a rich broth for a classic Louisiana-style dish.
Ingredients
Scale
Roux
- 1/4 cup avocado oil or butter
- 1/3 cup all purpose flour
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Meat and Seasoning
- 12 oz. andouille chicken sausage or pork sausage, sliced
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper, optional
- 2 bay leaves
Liquids and Additions
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
- 1 lb. large shrimp, raw; peeled and deveined
- 1 1/2 cups frozen okra
Garnish
- 1/4 cup green onions, sliced
Instructions
- Prepare Vegetables: Dice the yellow onion, green bell pepper, and celery. Place them in a bowl and set aside. Mince the garlic separately and set it aside.
- Make the Roux: In a large pot or Dutch oven, add the avocado oil (or butter) and all purpose flour. Over medium heat, whisk constantly for 20 minutes until the roux turns golden brown like caramel or slightly darker, reducing heat if it begins to burn.
- Sauté Vegetables: Add the diced onion, bell pepper, and celery to the pot and sauté for 5 minutes. Then add the minced garlic and sauté for 1 minute until fragrant.
- Add Sausage and Seasonings: Stir in the sliced sausage, cajun seasoning, salt, and optional cayenne pepper, combining well with the vegetables.
- Add Liquids and Simmer: Pour in the chicken broth, water, fire roasted diced tomatoes with their juices, coconut aminos, and add the bay leaves. Bring the mixture to a low boil, then reduce heat and simmer uncovered for 50 minutes.
- Prepare Shrimp: While simmering, thaw and peel the shrimp if not already done.
- Add Shrimp and Okra: After simmering, add the raw, peeled and deveined shrimp along with the frozen okra to the gumbo. Continue to simmer for 10 minutes until the shrimp turns pink and is cooked through.
- Finish and Serve: Remove and discard the bay leaves. Divide the gumbo into bowls and garnish with sliced green onions. Serve immediately and enjoy!
Notes
- Calories are per serving and are estimations.
- Gluten Free/Paleo substitution: Use cassava flour to replace all purpose flour for paleo; use gluten free all purpose flour for gluten free option.
- Storage: Store in a sealed container in the refrigerator for up to 4 days or freeze in a freezer-safe container for up to 6 months. Thaw overnight in the refrigerator before reheating.
- Slow Cooker Option: Make roux in a saucepan over medium-low heat for 10 minutes until golden-brown. Transfer roux to slow cooker. Add sausage, vegetables, seasonings, diced tomatoes, chicken broth, water, coconut aminos, bay leaves, and cook on HIGH for 3-4 hours or LOW for 6-7 hours. Add shrimp and okra last and cook for another 20-30 minutes until shrimp are pink. Remove bay leaves and garnish with green onions.
- Whisking constantly during roux making prevents burning and ensures smooth texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 180 mg
