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Hearty Cajun Shrimp and Sausage Gumbo: 1 AMAZING Meal

Cajun Shrimp and Sausage Gumbo
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A rich and flavorful Cajun Shrimp and Sausage Gumbo, perfect for a comforting meal. This hearty stew combines tender shrimp, savory sausage, and a flavorful broth, bringing a taste of the bayou to your table. It’s an ideal dish for sharing with loved ones on a chilly evening.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 1/2 cup chopped green bell pepper (about 1/2 medium)
  • 1/2 cup chopped celery (about 2 ribs)
  • 2 cloves garlic, minced
  • 8 ounces smoked andouille sausage, sliced
  • 6 cups chicken broth
  • 1 teaspoon Cajun seasoning, or to taste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 pound large shrimp, peeled and deveined
  • Salt and freshly ground black pepper to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish
  • Chopped green onions, for garnish

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, whisk together the flour and oil. Cook over medium heat, stirring constantly, until the mixture turns a dark reddish-brown color, about 15-20 minutes. This is your roux. Be patient, as this step is crucial for flavor.
  2. Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring, until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Add the sliced andouille sausage to the pot and cook for about 5 minutes, allowing it to brown slightly.
  5. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
  6. Stir in the Cajun seasoning, thyme, and cayenne pepper (if using). Bring the mixture to a simmer.
  7. Reduce the heat to low, cover, and let the gumbo simmer for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. Stir occasionally.
  8. Add the peeled and deveined shrimp to the simmering gumbo. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Do not overcook.
  9. Season the gumbo with salt and freshly ground black pepper to taste.
  10. Ladle the gumbo over cooked white rice. Garnish with chopped fresh parsley and green onions before serving.

Notes

  • For a deeper flavor, you can make the roux ahead of time.
  • Adjust the amount of Cajun seasoning and cayenne pepper to your spice preference.
  • Feel free to add other seafood like crab or oysters if desired.
  • This gumbo tastes even better the next day as the flavors continue to develop.

Nutrition

Find it online: https://sundayflavor.com/cajun-shrimp-sausage-gumbo-recipe/