Description
A flavorful and hearty shrimp gumbo with andouille sausage, perfect for a comforting meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb andouille sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes (14 oz)
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- 2 bay leaves
- 1/2 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
- Cooked rice for serving
Instructions
- Heat oil in a large pot over medium heat. Add flour and stir continuously to make a dark brown roux (about 15-20 minutes).
- Add onion, bell pepper, celery, and garlic. Cook until vegetables soften (5-7 minutes).
- Pour in chicken broth and diced tomatoes. Stir well.
- Add thyme, paprika, cayenne, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add andouille sausage and cook for another 10 minutes.
- Stir in shrimp and cook until pink (3-5 minutes).
- Remove bay leaves. Garnish with green onions and parsley.
- Serve hot over cooked rice.
Notes
- For a thicker gumbo, simmer longer.
- Adjust cayenne pepper for desired spiciness.
- Fresh shrimp works best, but frozen can be used if thawed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 180mg
Keywords: shrimp gumbo, andouille sausage, Cajun recipe, seafood gumbo