Go Back

Gumbo, Shrimp & Sausage

Gumbo recipes can appear intimidating, primarily due to the roux process and the number of ingredients involved. This recipe offers a simpler version with a quicker, lighter roux, making it perfect for a comfy weeknight meal.
Gumbo is closely associated with Louisiana, particularly with Cajun cuisine; however, it has a much broader regional influence and is a fusion of African, Native American, and European culinary traditions. Its name is derived its name from the West African word for okra, "ki ngombo".
No two recipes are alike, but gumbo will always contain a stock, a combination of celery, onion, and green pepper, and a thickener such as a roux, filé powder, or okra. This recipe incorporates both okra and a quick, 15 minute roux, featuring shrimp and andouille sausage, you can use other proteins and stocks depending on what I have available. Try it with left-over grilled chicken!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Creole-Cajun
Servings 2

Ingredients
  

  • 1/4 cup flour, all-purpose
  • 3 tbsp vegetable oil
  • 1/2 cup onion, finely chopped
  • 1/2 cup green (or red) bell pepper, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 cloves garlic, finely minced
  • 1 tsp Cajun seasoning, or more to taste
  • 1 tsp dried parsley
  • 2 cups chicken stock,
  • 1 tbsp Better Than Bullion Chicken Base, optional
  • 8 oz andouille sausage, sliced in 1/2 inch size pieces
  • 1/2 c okra, frozen
  • 8 oz shrimp

Instructions
 

  • In a medium saucepan with a heavy bottom, whisk 3 tablespoons oil with 1/4 cup flour.
  • Cook over medium heat, whisking frequently until the mixture is a deep brown, about 15 minutes.
  • Add andouille, sausage, onion, green bell pepper, and celery. Cook until softened and slightly browned. (Note: if your sausage is lean, add a little oil or butter.)
  • Stir in garlic, Cajun seasoning, and parsley. Cook until fragrant, about 20 seconds.
  • Slowly stir in chicken broth making sure to scrape the fond from the bottom and sides of the pan. Simmer for 15 minutes or until the vegetables are soft and the stew is heated throughout. If the stew is too thick, add a little water.
  • Add okra and shrimp. Simmer until the shrimp is pink.
  • Serve with rice.