Description
This Shrimp and Sausage Gumbo is a rich and flavorful Louisiana-style stew featuring a golden brown roux, savory andouille sausage, tender shrimp, and vibrant vegetables simmered to perfection. Perfect for a comforting dinner, this recipe balances spicy Cajun seasoning with the sweetness of roasted tomatoes and okra for a hearty, authentic taste.
Ingredients
Scale
Roux
- 1/4 cup avocado oil, or butter
- 1/3 cup all purpose flour
Vegetables & Aromatics
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 1/2 cups frozen okra
- 1/4 cup green onions, for garnish
Protein & Seasoning
- 12 oz. andouille chicken sausage or pork sausage, sliced
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper, optional
- 1 lb. large shrimp, raw; peeled and deveined
Liquids & Additional Flavorings
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 bay leaves
Instructions
- Prep Vegetables: Dice the onion, bell pepper, and celery and place them in a bowl. Mince the garlic cloves separately and set aside.
- Make Roux: In a large pot or Dutch oven, add the avocado oil and flour. Heat over medium heat and whisk constantly for 20 minutes until the roux is golden brown or caramel in color, reducing heat if it begins to burn.
- Sauté Vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes. Then add the minced garlic and sauté for an additional 1 minute.
- Add Sausage and Seasonings: Stir in the sliced sausage, Cajun seasoning, salt, and optional cayenne pepper to combine thoroughly.
- Add Liquids and Simmer: Pour in the chicken broth, water, fire roasted diced tomatoes with juices, coconut aminos, and add the bay leaves. Bring the mixture to a low boil, then reduce heat and simmer uncovered for 50 minutes.
- Cook Shrimp and Okra: After simmering, add the peeled and deveined shrimp along with the frozen okra to the pot. Continue to simmer for 10 minutes or until the shrimp turn pink and are cooked through.
- Finish and Serve: Remove and discard the bay leaves. Divide the gumbo into bowls and garnish with chopped green onions. Serve hot and enjoy!
Notes
- Calories are per serving and are estimated.
- For a gluten free or paleo option, substitute cassava flour or gluten free all-purpose flour for regular flour.
- Store gumbo in a sealed container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 6 months; thaw overnight in the refrigerator before reheating.
- Slow Cooker Option: Prepare roux by whisking oil and flour over medium-low heat for 10 minutes until golden brown, then transfer to slow cooker. Add sausage, vegetables, seasonings, tomatoes, broth, water, coconut aminos, and bay leaves. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. Add shrimp and okra during the last 20-30 minutes until shrimp are pink. Remove bay leaves, garnish, and serve.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 145 mg
