This post may contain affiliate links. Please see our Privacy Policy for details.
A classic comfort food stew made with andouille sausage + shrimp. So comfortable and so good.
This shrimp gumbo is on repeat all winter long. And I really mean it all winter. Because really, there’s nothing better than walking in for the last 2 hours smelling of this gumbo, waiting to be devoured, in the winter.
Now, this requires some mixing and patience for a dark roux (the key to a great gumbo recipe), but I promise it will be worth your effort. It’s delicious, rich, hearty and so good, especially with a bit of hot sauce and some crusty bread.
TOOLS FOR THIS COMPONENT
WHAT IS GUMBO?
Gumbo is a very popular Louisiana stew made with a dark stew, the holy trinity of vegetables (onions, bell peppers, and celery) and a combination of seafood, andouille sausage, and chicken, usually served hot over cooked rice.
WHAT IS A DARK ROOKS?
A roux is equal parts fat and flour. And the dark roux here takes patience (and the basis for a very good gumbo recipe). The run requires constant stirring to prevent burning, and the color should resemble a dark brown or milk chocolate color.
CAN I USE DRY SPEAKERS INSTEAD?
Absolutely! But since dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
I’M BOLD ABOUT OKRA. CAN I OPEN OR REPLACE?
You can leave out the okra or substitute other vegetables like zucchini, green beans or broccoli florets.
HOW DO YOU SERVE GUMBO?
Gumbo is traditionally served hot with cooked white rice and hot sauce.
- 1: glass basmati rice
- 5:00 tablespoons vegetable oil, divided
- 1 (12.8-oz.) package smoked andouille sausage, thinly sliced
- ¼: glass unsalted butter
- ½: glass all-purpose flour
- 1: onion, diced
- 1: green bell pepper, diced
- 3: ribs celery, diced
- 3: clove garlic, ground
- 8 o’clock cups chicken broth
- 1 (14.5-oz.) can chopped tomatoes
- 1: table spoon Worcestershire sauce
- 3: branches fresh thyme
- 2: bay leaves
- 2 ½ cups frozen sliced okra
- 1 ½ pounds medium shrimp, peeled and pitted
- Kosher salt and freshly ground black pepper, to try
- ¼: glass chopped fresh parsley leaves
- 1: table spoon hot sauce
-
In a large pot of 2 cups of water, cook rice according to package instructions; put aside
-
In a large pot, heat 1 tablespoon vegetable oil or Dutch oven over medium heat. Working in batches, add the sausage and cook, stirring frequently, until the sausage is lightly browned, about 3-4 minutes; put aside
-
Reduce the heat to a minimum; add butter and remaining 4 tablespoons vegetable oil to Dutch oven, stirring until butter melts, about 1-2 minutes.
-
Knead the flour until dark brown, about 20-25 minutes.
-
Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.
-
Stir in the chicken broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the sausage, tomatoes, Worcestershire, thyme and bay leaves.
-
to boil; cover, reduce heat, and simmer until reduced and flavors are combined, about 2 hours.
-
Stir in okra until heated through, about 5 minutes.
-
Stir in the shrimp; Season with salt and pepper to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.
-
Remove from heat; remove bay leaves and mix with parsley.
-
If desired, serve immediately with rice and hot sauce.
