Description
This Shrimp and Sausage Gumbo is a hearty, flavorful Cajun stew featuring a rich golden brown roux, smoky sausage, tender shrimp, and tender okra simmered in a savory broth. It’s perfect for a comforting dinner with a delicious depth of spices and a touch of heat from cayenne and Cajun seasoning.
Ingredients
Scale
Roux & Base
- 1/4 cup avocado oil, or butter
- 1/3 cup all purpose flour
Vegetables & Aromatics
- 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
Proteins & Broth
- 12 oz. andouille chicken sausage or pork sausage
- 1 lb. large shrimp, raw; peeled and deveined
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
Seasonings & Extras
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper, optional
- 1 tbsp coconut aminos
- 2 bay leaves
Instructions
- Prep the Vegetables: Dice the onion, bell pepper, and celery and place them in a bowl. Mince the garlic separately and set aside.
- Make the Roux: In a large pot or dutch oven, add the oil and flour. Heat over medium and whisk constantly for 20 minutes until the roux reaches a golden brown caramel color. If it appears to burn, reduce heat to low.
- Sauté Vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes. Then add the minced garlic and cook for 1 minute more until fragrant.
- Add Sausage and Seasonings: Stir in the sausage, cajun seasoning, salt, and cayenne pepper if using. Mix to combine well.
- Add Liquids and Simmer: Pour in the chicken broth, water, fire roasted diced tomatoes with juices, coconut aminos, and add the bay leaves. Bring the gumbo to a low boil, then simmer uncovered for 50 minutes to develop flavor.
- Add Shrimp and Okra: Once the gumbo has simmered, add the peeled shrimp and frozen okra. Continue simmering for 10 minutes or until the shrimp turn pink and are cooked through.
- Finish and Serve: Remove the bay leaves. Ladle gumbo into bowls and garnish with sliced green onions. Serve hot and enjoy!
Notes
- Calories are per serving and are an estimation.
- GF/Paleo: Substitute cassava flour for all purpose flour for paleo; use gluten free all purpose flour for gluten free.
- Storage: Refrigerate in a sealed container up to 4 days or freeze up to 6 months. Thaw overnight in refrigerator before reheating.
- Slow Cooker Option: Prepare roux in a saucepan on medium-low heat for 10 minutes. Transfer roux to slow cooker. Add all ingredients except shrimp and okra and cook on HIGH for 3-4 hours or LOW for 6-7 hours. Add shrimp and okra; cook an additional 20-30 minutes until shrimp are pink. Remove bay leaves, garnish, and serve.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg
