Easy Shrimp and Sausage Gumbo Recipe
Gumbo is a quintessential dish that embodies the heart and soul of Southern cooking. With its rich flavors and hearty ingredients, it brings warmth and comfort to any table. This Easy Shrimp and Sausage Gumbo Recipe is a delightful mix of succulent shrimp and savory sausage, simmered in a flavorful broth that will leave everyone asking for seconds. Whether you’re hosting a gathering or enjoying a cozy night in, this dish will surely impress.
Why It’s Crowd-Pleasing
There’s something magical about gumbo that makes it a favorite among many. The combination of textures and flavors—spicy sausage, tender shrimp, and a medley of vegetables—creates a dish that’s not only hearty but also incredibly satisfying. It’s a one-pot wonder that can easily be scaled for larger crowds, making it perfect for family gatherings or potlucks. Plus, the aroma of this simmering gumbo will have everyone flocking to your kitchen, eager to taste the deliciousness that awaits.
Ingredients at a Glance
To whip up this amazing gumbo, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 medium bell pepper, deseeded and cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1 stalk celery, cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 pound andouille sausage, or smoked sausage, halved lengthwise and sliced into 1/2 inch thick pieces
- 2 tablespoons all-purpose flour
- 4 cups chicken stock, or broth
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried
- 1 pound shrimp, medium size, shelled and deveined
- 1 green onion, thinly sliced
Kitchen Gear Checklist
Before you dive into cooking, make sure you have these essential tools on hand:
- Large pot or Dutch oven – perfect for simmering the gumbo.
- Wooden spoon – ideal for stirring and ensuring everything is well combined.
- Measuring spoons and cups – accuracy is key in creating the perfect flavor.
- Chopping board and knife – for prepping your veggies and sausage.
Easy Shrimp and Sausage Gumbo Recipe: Step-by-Step Guide
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Step 2: Season the Base
Sprinkle in the cayenne pepper, kosher salt, and ground black pepper. Stir well to combine the spices with the sautéed vegetables, allowing the flavors to deepen for about 2 minutes.
Step 3: Add the Sausage
Add the sliced andouille sausage to the pot. Cook for another 5 minutes, stirring occasionally, until the sausage is browned and fragrant.
Step 4: Create the Roux
Sprinkle 2 tablespoons of all-purpose flour over the sausage and vegetable mixture. Stir continuously for about 2-3 minutes to create a roux, which adds depth and richness to the gumbo.
Step 5: Add the Broth
Slowly pour in the 4 cups of chicken stock while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Step 6: Incorporate the Thyme
Add in the fresh thyme (or dried thyme if that’s what you have on hand) and stir to combine. Let the gumbo simmer for about 20 minutes, allowing the flavors to meld together beautifully.
Step 7: Add the Shrimp
Once the gumbo has simmered, add the shelled and deveined shrimp to the pot. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
Step 8: Serve It Up
Ladle the gumbo into bowls and garnish with thinly sliced green onions. Serve it hot with a side of crusty bread or over a bed of fluffy rice for a complete meal.
If You’re Out Of…
- Andouille sausage – You can substitute it with smoked turkey sausage or chicken sausage if needed.
- Chicken stock – Vegetable broth works well as a substitute, maintaining the flavor profile.
- Fresh thyme – If you don’t have fresh thyme, dried thyme can be used at half the amount.
- Cayenne pepper – For a milder gumbo, you can reduce the amount or skip it entirely.
Recipe Notes & Chef’s Commentary
This Easy Shrimp and Sausage Gumbo Recipe is versatile and can be adjusted to suit your taste preferences. Feel free to add more vegetables such as okra or tomatoes for added flavor and texture. You can also tweak the spices to make it more or less spicy based on your liking.
- For a thicker gumbo, let it simmer longer to reduce the liquid.
- Leftover gumbo tastes even better the next day as the flavors continue to develop.
Shelf Life & Storage
This gumbo can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the gumbo in freezer-safe containers for up to 3 months. Just be sure to let it cool completely before freezing. When ready to enjoy, simply thaw and reheat on the stove until warmed through.
Quick Q&A
Can I make this gumbo ahead of time?
Absolutely! Gumbo can be made a day in advance, and the flavors will deepen as it sits in the fridge overnight.
Is gumbo traditionally served with rice?
Yes, gumbo is often served over a bed of rice, which helps soak up the flavorful broth.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly. Just make sure to thaw them before adding them to the gumbo.
What can I serve with gumbo?
Gumbo pairs wonderfully with crusty bread, cornbread, or a simple green salad for a refreshing contrast.
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Before You Go
This Easy Shrimp and Sausage Gumbo Recipe is a delightful way to bring a taste of the South into your kitchen. With its bold flavors and comforting ingredients, it’s bound to become a beloved staple in your home. So gather your ingredients, roll up your sleeves, and get ready to impress your family and friends with this delicious dish!
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Easy Shrimp and Sausage Gumbo Recipe
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
- Sprinkle in the cayenne pepper, kosher salt, and ground black pepper. Stir well to combine the spices with the sautéed vegetables, allowing the flavors to deepen for about 2 minutes.
- Add the sliced andouille sausage to the pot. Cook for another 5 minutes, stirring occasionally, until the sausage is browned and fragrant.
- Sprinkle 2 tablespoons of all-purpose flour over the sausage and vegetable mixture. Stir continuously for about 2-3 minutes to create a roux, which adds depth and richness to the gumbo.
- Slowly pour in the 4 cups of chicken stock while stirring to avoid lumps. Bring the mixture to a gentle simmer.
- Add in the fresh thyme (or dried thyme if that’s what you have on hand) and stir to combine. Let the gumbo simmer for about 20 minutes, allowing the flavors to meld together beautifully.
- Once the gumbo has simmered, add the shelled and deveined shrimp to the pot. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Ladle the gumbo into bowls and garnish with thinly sliced green onions. Serve it hot with a side of crusty bread or over a bed of fluffy rice for a complete meal.
Notes
- For a thicker gumbo, let it simmer longer to reduce the liquid.
- Leftover gumbo tastes even better the next day as the flavors continue to develop.
- This gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
