Description

This Shrimp & Sausage Gumbo is a rich and hearty Louisiana-inspired stew featuring a dark caramel roux, smoky andouille sausage, tender shrimp, and a blend of flavorful vegetables simmered in fire-roasted tomatoes and low-sodium chicken broth. Served over fluffy white rice, it creates an authentic Creole comfort dish perfect for gatherings or cozy meals.

Ingredients

Roux & Vegetables

4 tbsp. unsalted butter
1/4 c. all-purpose flour
1 small yellow onion, chopped
1 medium green bell pepper, seeds and ribs removed, chopped
2 stalks celery, finely sliced
2 cloves garlic, finely chopped

Main Ingredients

12 oz. andouille sausage, sliced into 1/2" rounds
1 lb. medium shrimp, peeled and deveined

Seasonings & Broth

1 tbsp. Cajun seasoning (without salt)
Kosher salt, to taste
Freshly ground black pepper, to taste
4 c. low-sodium chicken broth
1 (15-oz.) can fire-roasted diced tomatoes
1 bay leaf
3 scallions, sliced (some reserved for serving)

Serving

Cooked white rice, for serving

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Instructions

Prepare the roux: In a large, deep skillet over medium-low heat, melt the unsalted butter. Gradually whisk in the all-purpose flour and cook, stirring constantly, until the roux reaches a dark caramel color, approximately 12 to 15 minutes. This process develops the gumbo’s signature deep flavor.
Cook the vegetables and sausage: Add the chopped yellow onion, green bell pepper, and sliced celery to the roux. Cook, stirring often, until the vegetables soften, about 8 minutes. Then stir in the sliced andouille sausage, finely chopped garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
Add broth, tomatoes, and bay leaf: Pour in the low-sodium chicken broth and fire-roasted diced tomatoes, then add the bay leaf. Increase heat to bring the mixture to a boil, then reduce the heat to low and let it simmer gently. Stir occasionally to prevent sticking and cook until the gumbo thickens, about 1 hour.
Cook the shrimp: In the last 6 minutes of cooking, add the peeled and deveined shrimp to the gumbo. Continue simmering until the shrimp turn pink and are cooked through. Taste the gumbo and adjust seasonings as needed. Stir in the sliced scallions, reserving some for garnish.
Serve: Spoon cooked white rice into bowls and ladle the gumbo over the rice. Top each serving with the reserved scallions for a fresh finish.

Notes

Cooking the roux over medium-low heat and stirring constantly prevents burning and ensures a rich flavor.
Use low-sodium chicken broth to control salt levels and customize seasoning to taste.
If andouille sausage is unavailable, smoked kielbasa or chorizo can substitute.
To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend for the roux.
Simmering the gumbo for an hour deepens the flavor and helps thicken the stew.