A rich and flavorful Louisiana-style gumbo featuring succulent shrimp and spicy andouille sausage in a dark roux-based broth, seasoned with the holy trinity of vegetables and traditional Creole spices... show more

american

cajun

creole

Nutrition

Provides high protein from shrimp and sausage with moderate carbohydrates from the roux, offering essential amino acids and B vitamins but is high in sodium and saturated fat.

10% of daily energy

9.7 g

Carbs

22% kcal

9.7 g

Total fat

49% kcal

12 g

Protein

29% kcal

Dairy FreeEgg FreeGluten FreeHigh ProteinNut FreePeanut FreeSesame FreeSoy FreeSugar Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Shrimp and Sausage Gumbo

Name: Shrimp and Sausage Gumbo — Tasty Bites
Prep time: 20 min
Cook time: 57 min
Total time: 77 min
Yield: 15 servings
Ingredients: 1.5 pound Shrimp (peeled and deveined); 1 pound Andouille Sausage (sliced); 1.5 cup All-purpose Flour; 6 cup Chicken Stock; 2 stalk Celery (chopped); 1 Onion (chopped); 1 Green Bell Pepper (chopped); 5 clove Garlic (minced); 1 Jalapeño Pepper (finely diced); 2 Bay Leaf; 1 teaspoon Thyme (fresh); 1 teaspoon Gumbo Filé Powder; 3 tablespoon Vegetable Oil; 1 teaspoon Cayenne Pepper; 0.5 tablespoon Black Pepper; 1.5 teaspoon Salt

Soul Food Cooking (Barbara)

15

servings

0

per serve

0

minutes

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Ingredients

1.5 pound Shrimp peeled and deveined

1 pound Andouille Sausage sliced

1.5 cup All-purpose Flour

6 cup Chicken Stock

2 stalk Celery chopped

1 Onion chopped

1 Green Bell Pepper chopped

5 clove Garlic minced

1 Jalapeño Pepper finely diced

2 Bay Leaf

1 teaspoon Thyme fresh

1 teaspoon Gumbo Filé Powder

3 tablespoon Vegetable Oil

1 teaspoon Cayenne Pepper

0.5 tablespoon Black Pepper

1.5 teaspoon Salt

Equipment

Cast iron skillet

Dutch oven

Whisk

Ladle

Instructions

Preheat your oven to 425°F (218°C).

Spread the all-purpose flour evenly in a cast iron skillet.

Transfer to the preheated oven and toast for 15 minutes, stirring occasionally, until it reaches a deep cinnamon color.

Remove from the oven and transfer to a bowl.

Whisk in 1 cup of chicken stock to form a smooth mixture. Set aside.

In a Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat.

Add celery, bell pepper, onion, and jalapeño, then sauté until soft and translucent (about 5 minutes).

Stir in garlic and sliced andouille sausage, then cook for another 2 minutes.

Stir in the toasted flour mixture (roux) and cook for 2 more minutes, stirring constantly.

Pour in the remaining 5 cups of chicken stock and bring the mixture to a boil.

Add salt, black pepper, cayenne pepper, gumbo filé, thyme, and bay leaves.

Mix well, then reduce heat to low, cover, and simmer for 30 minutes.

After 30 minutes, add the shrimp, cover, and cook for an additional 10 minutes until shrimp is pink and fully cooked.

Remove bay leaves, then ladle the gumbo into bowls.

Serve hot over white rice, garnished with fresh parsley or green onions.