Prepare to embark on a mouthwatering journey through the heart of Louisiana with this irresistible Sausage and Shrimp Gumbo that will transport your taste buds straight to the vibrant streets of New Orleans! This isn't just another recipe - it's a flavor explosion that combines the smoky richness of sausage, the tender succulence of shrimp, and a medley of vegetables that dance together in a perfectly seasoned broth. Whether you're a seasoned home chef or a curious food lover, this gumbo promises to deliver an authentic Cajun experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Cajun
Serves: 6 servings
Ingredients
- 1 lb sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 tbsp gumbo file powder
- Salt and pepper to taste
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add sliced sausage and cook until browned and slightly crispy, about 5-6 minutes. Remove sausage and set aside.
- In the same pot, add chopped onion, bell pepper, and celery. Sauté the vegetables until they become soft and translucent, approximately 5-7 minutes, stirring frequently.
- Add diced tomatoes to the vegetable mixture and cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Pour in chicken broth and bring the mixture to a gentle simmer. Stir in gumbo file powder, which will help thicken the gumbo and add traditional flavor.
- Return the browned sausage to the pot and reduce heat to low. Cover and let the gumbo simmer for 45-50 minutes, allowing the flavors to develop and the broth to reduce slightly.
- During the last 5-7 minutes of cooking, add peeled and deveined shrimp to the pot. Cook until shrimp are pink and opaque, being careful not to overcook.
- Season the gumbo with salt and pepper to taste. If the gumbo is too thick, add a little more chicken broth; if too thin, continue simmering uncovered.
- Serve hot over steamed white rice, garnishing with chopped green onions if desired. Enjoy your authentic Cajun Sausage and Shrimp Gumbo!
Tips
- Choose the Right Sausage: Opt for andouille sausage for an authentic Cajun flavor, but if unavailable, any smoked sausage will work well.
- Don't Rush the Sautéing: Take your time when cooking the vegetables. The caramelization builds deep, rich flavors that are crucial to a great gumbo.
- Gumbo File Powder Matters: Add the file powder towards the end of cooking to preserve its unique thickening properties and flavor.
- Shrimp Timing is Key: Add shrimp only in the last 5-7 minutes to prevent overcooking, which can make them tough and rubbery.
- Let it Simmer: The longer the gumbo simmers (within reason), the more the flavors will develop and meld together.
- Make Ahead Tip: Gumbo often tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Serve with Love: Always serve over steamed white rice and consider garnishing with fresh chopped green onions for an extra pop of flavor and color.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 220mg
