Description
This Spicy Weekend Gumbo with Shrimp and Sausage is a hearty and flavorful dish that brings a taste of the Cajun/Creole cuisine right to your table. Packed with tender shrimp, savory sausage, and aromatic spices, this gumbo is perfect for a cozy weekend meal.
Ingredients
Roux:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
Vegetables:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices and Proteins:
- 1/2 pound andouille sausage, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken or seafood broth
- 1 bay leaf
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon hot sauce (optional)
- 1 tablespoon Worcestershire sauce
Finishing and Garnish:
- 2 cups cooked white rice
- Chopped green onions and parsley, for garnish
Instructions
- Make the Roux: In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Stir in flour and cook, stirring constantly, for 10–15 minutes, or until the roux is deep golden brown and smells nutty.
- Cook the Vegetables: Add onion, bell pepper, celery, and garlic to the roux. Cook for 5–7 minutes until softened.
- Add Sausage and Spices: Stir in sliced andouille sausage, paprika, cayenne, thyme, salt, and pepper. Cook for 3–4 minutes to allow flavors to develop.
- Add Liquids and Simmer: Pour in diced tomatoes, broth, and add bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add Shrimp and Finish: Stir in shrimp, hot sauce, and Worcestershire sauce. Simmer for 5–7 minutes, or until shrimp are pink and cooked through. Remove bay leaf.
- Serve: Ladle gumbo into bowls over cooked white rice. Garnish with green onions and parsley.
Notes
- For extra depth, add a splash of beer or a squeeze of lemon.
- For a thicker gumbo, simmer uncovered to reduce further.
- You can add okra or crab meat for a more traditional version.
