Description
This Creole Shrimp and Sausage Gumbo is a flavorful and hearty southern classic combining tender shrimp, smoky sausage, and a rich, spicy roux-based sauce with vibrant vegetables. Perfectly seasoned with paprika, cayenne, and thyme, this comforting dish simmers to perfection and is traditionally served over fluffy white rice for a satisfying meal.
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 Seasonings
- 2 tbsp all-purpose flour
- 3 tbsp vegetable oil
- 1 can (400g/14 oz) diced tomatoes
- 500ml (2 cups) chicken or seafood stock
- 1 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Garnish and Serving
- Fresh parsley, chopped, for garnish
- Cooked white rice for serving
Instructions
- Prepare the Roux: In a large pot over medium heat, heat the vegetable oil and gradually whisk in the flour. Cook continuously for 5-7 minutes, whisking constantly until the roux turns a golden brown color but not burnt, which provides a rich base for the gumbo.
- Cook the Vegetables: Add the chopped onion, green bell pepper, yellow bell pepper, and celery into the pot with the roux. Sauté for about 5 minutes until the vegetables soften. Then, add the minced garlic and cook for an additional 2 minutes until fragrant.
- Add the Sausage and Spices: Stir in the sliced smoked sausage along with paprika, cayenne pepper, dried thyme, and bay leaves. Cook for 3-4 minutes to lightly brown the sausage and allow the spices to bloom.
- Add Tomatoes and Stock: Pour in the diced tomatoes with their juices and the chicken or seafood stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes to develop the flavors.
- Add the Shrimp: Stir in the peeled and deveined shrimp. Continue cooking for 5-7 minutes until the shrimp turn pink and are cooked through, ensuring they remain tender.
- Season and Serve: Remove the bay leaves and taste the gumbo. Adjust seasoning by adding salt and pepper as needed. Serve the gumbo hot over cooked white rice and garnish with freshly chopped parsley for a bright finish.
Notes
- Adjust cayenne pepper according to your preferred spice level.
- The roux is critical for gumbo flavor; be sure to cook it slowly and watch carefully to avoid burning.
- You can substitute chicken stock for seafood stock if unavailable.
- Serve with crusty bread or cornbread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
