Description
This Shrimp and Sausage Gumbo is a hearty, flavorful Louisiana-style dish featuring a rich golden-brown roux, tender chicken sausage, succulent shrimp, and classic vegetables simmered in a savory broth. Perfect for a comforting meal that captures the essence of Southern cooking.
Ingredients
Roux
- 1/4 cup avocado oil (or butter)
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
Vegetables
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (chopped)
- 4 garlic cloves (minced)
- 1 1/2 cups frozen okra
- 1/4 cup green onions (for garnish)
Meat and Seafood
- 12 oz. chicken sausage
- 1 lb. large shrimp (raw; peeled and deveined)
Liquids and Others
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne (optional)
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 bay leaves
Instructions
- Prepare vegetables: Dice the yellow onion, green bell pepper, and celery. Place them into a bowl. Mince the garlic cloves separately and set aside.
- Make the roux: In a large pot or Dutch oven, add the avocado oil and all-purpose flour. Turn the heat to medium and whisk constantly for 20 minutes, aiming for a golden brown color similar to caramel. If it begins to burn, reduce the heat to low. This step develops the rich base for the gumbo.
- Sauté vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes until softened. Then, add the minced garlic and cook for an additional 1 minute until fragrant.
- Add sausage and seasonings: Stir in the chicken sausage, Cajun seasoning, salt, and cayenne pepper if using. Combine well, then pour in the chicken broth, water, fire roasted diced tomatoes along with their juices, coconut aminos, and add the bay leaves. Bring the mixture to a low boil.
- Simmer the gumbo: Reduce heat to maintain a gentle simmer and cook uncovered for 50 minutes, allowing flavors to meld and the broth to thicken. Meanwhile, thaw and peel the shrimp if needed.
- Cook shrimp and okra: Add the shrimp and frozen okra to the pot and continue simmering for 10 minutes or until the shrimp turns pink and is cooked through.
- Finish and serve: Remove the bay leaves from the gumbo. Divide the gumbo into bowls and garnish with chopped green onions. Serve hot and enjoy your authentic, comforting shrimp and sausage gumbo!
Notes
- For a gluten-free or paleo version, substitute the all-purpose flour with a gluten-free flour blend or arrowroot powder, adjusting the roux cooking time as needed.
- Be patient when making the roux; constant whisking prevents burning and develops deep, nutty flavors essential to gumbo.
- Adjust cayenne pepper to your preferred heat level or omit if you prefer mild spice.
- Coconut aminos add a depth of umami but can be omitted if unavailable; soy sauce is a possible substitute.
- Shrimp should be peeled and deveined for the best texture and ease of eating.
