Description
This Creole Shrimp and Sausage Gumbo is a flavorful and hearty dish blending tender shrimp, smoky sausage, and a rich, golden roux with a medley of vegetables and spices. Perfect for a comforting meal, it’s served over fluffy white rice and garnished with fresh parsley for an authentic Creole experience.
Ingredients
Scale
Seafood and Meat
- 400g (14 oz) large shrimp, peeled and deveined
- 200g (7 oz) smoked sausage, sliced
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Base and Liquids
- 2 tbsp all-purpose flour
- 3 tbsp vegetable oil
- 1 can (400g/14 oz) diced tomatoes
- 500ml (2 cups) chicken or seafood stock
Spices and Herbs
- 1 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Serving
- Cooked white rice for serving
Instructions
- Prepare the Roux: In a large pot, heat the vegetable oil over medium heat. Add the flour and whisk continuously for about 5-7 minutes until the mixture becomes a golden brown color, forming the base for the gumbo’s rich flavor.
- Cook the Vegetables: Add the chopped onion, green and yellow bell peppers, and celery to the pot. Sauté for about 5 minutes until the vegetables soften. Then add the minced garlic and cook for an additional 2 minutes until fragrant, building layers of flavor.
- Add the Sausage and Spices: Stir in the sliced smoked sausage, paprika, cayenne pepper, dried thyme, and bay leaves. Cook this mixture for another 3-4 minutes until the sausage is slightly browned and the spices have released their aroma.
- Add Tomatoes and Stock: Pour in the diced tomatoes and chicken or seafood stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-25 minutes to develop the flavors and meld the ingredients together.
- Add the Shrimp: Stir the peeled and deveined shrimp into the gumbo. Cook for an additional 5-7 minutes until the shrimp turn pink and are fully cooked, ensuring the seafood is tender and juicy.
- Season and Serve: Remove the bay leaves from the pot. Taste the gumbo and adjust the seasoning with salt and pepper as needed. Serve the gumbo hot over cooked white rice and garnish generously with fresh chopped parsley for a vibrant, fresh finish.
Notes
- Adjust cayenne pepper according to your spice preference to keep the gumbo mild or make it spicy.
- Using seafood stock instead of chicken stock can enhance the seafood flavor.
- The roux is key to a rich gumbo; don’t rush whisking it to achieve a perfect golden brown color.
- Make sure not to overcook the shrimp; they should be just pink and tender.
- Serve with crusty bread or additional hot sauce if desired for authentic Creole experience.
