Imagine the savory aroma of a dark, rich roux simmering on your stove, promising a bowl of deep, Southern comfort. This shrimp and sausage gumbo is a slow-cooked masterpiece that brings the bold, spicy flavors of Louisiana right to your kitchen table. It is the perfect meal for a chilly evening or a lively family gathering.

Recipe Details

  • Yields: 4-6
  • Prep Time: 15 min
  • Cook Time: 130 min
  • Total Time: 145 min

Ingredients

  • 2-3 lbs Shrimp
  • 2 lbs Andouille Sausage
  • 2 (32 oz) Chicken Broth
  • 1 cup olive oil
  • 1 cup All Purpose Flour
  • 1 cup finely chopped Yellow Onion
  • 1 cup finely chopped Green Pepper
  • 1 cup finely chopped Celery
  • 2 tbsp minced Garlic
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Cajun or Creole Seasoning (Creole Kick)
  • 1 12 oz. bottle of Beer
  • 1 tsp dried Thyme
  • 1 tsp dried Parsley
  • 3 - 5 Bay Leafs
  • 1/2 cup Green onions
  • 1-2 cups White Rice
  • (Optional) 1 Jalapeño Pepper
  • (Optional) Instead of chicken broth, you can use your own shrimp stock

Instructions

  1. Begin by preparing all your vegetables so they are chopped and ready for the pot.
  2. Start the base of your gumbo by making a roux. Whisk the olive oil and flour together over heat, stirring constantly until the mixture reaches a deep, dark chocolate color. This requires patience; expect it to take about 30 minutes on low-medium heat, though you can speed it up to 15-20 minutes on medium-high heat if you are careful not to let it burn.
  3. As you add the next several ingredients, continue to stir the pot frequently to meld the flavors.
  4. Stir in the chopped yellow onion and cook for 5 minutes.
  5. Add the celery and green peppers (along with the optional jalapeño) and continue cooking for another 5 minutes.
  6. Stir in the minced garlic and let it cook for just 1 minute until fragrant.
  7. Pour in the bottle of beer.
  8. Add the chicken broth or your homemade shrimp stock to the pot.
  9. Stir in the Cajun seasoning, Worcestershire sauce, thyme, parsley, and bay leaves.
  10. Add the sliced Andouille sausage and bring the entire mixture to a boil.
  11. Once boiling, turn the heat down to a low setting. Cover the pot and allow the gumbo to simmer for 90 minutes.
  12. After the simmer, increase the heat back to medium. Carefully add the shrimp and cook them for 5-7 minutes until they are pink and cooked through.
  13. Turn off the heat and serve your hearty gumbo in deep bowls over warm white rice, topped with fresh green onions.

Tips for Success

For a deeper seafood profile, consider swapping the chicken broth for a rich, homemade shrimp stock. If you find yourself with leftovers the next day, you can easily turn this dish into a jambalaya by boiling the remaining gumbo with dry white rice until the liquid is absorbed.

Grab a spoon and get ready to enjoy a true Cajun feast right at home!