Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo combines tender Gulf shrimp, smoky Conecuh sausage, and the Cajun trinity in a rich, deeply flavored homemade roux. Serve it over fluffy rice with cornbread on the side for a classic Southern favorite. This comfort dish is time-consuming, but it is easier to make than you might think.

Jump to:

• Quick Look at the Recipe
• Ingredients - Here's What You'll Need
• Let's Make Gumbo - Step-by-Step
• PudgeFactor's Test: What I Learned:
• In Case You Were Wondering
• Recipe

Quick Look at the Recipe

• Prep time: 30 minutes
• Cook time: 1 hour and 10 minutes
• Difficulty: Moderate. Making the roux requires hands-on attention, but the technique is straightforward
• Taste: Rich and savory with a perfect combination of smoky sausage, tender shrimp, and the deep toasted flavor of the roux
• Make-ahead: Prepare the gumbo through the simmering stage, refrigerate, and add the shrimp once reheated
• Leftover and freezer-friendly: Yes, with gentle rewarming to preserve the tenderness of the shrimp
• Substitution-friendly: Instead of shrimp, use rotisserie chicken or black-eyed peas; substitute andouille sausage for the Conecuh

Ingredients - Here's What You'll Need

• The sausage: My absolute favorite is Conecuh Original Smoked Sausage.
• The roux: Equal parts of vegetable oil and all-purpose flour.
• The trinity: Onions, bell pepper, and celery, topped off with garlic.
• The seasonings: Cajun seasoning, black pepper, and dried thyme. I find that additional salt is unnecessary, but that's a personal preference. For the Cajun seasoning, I like to use my homemade Emeril's Essence.
• The liquids: low-sodium chicken broth and Worcestershire sauce.

Let's Make Gumbo - Step-by-Step

1. The sausage: Start by cooking the sausage in a large skillet over medium heat for about 10 to 15 minutes. Drain well.

2. The roux: Combine equal parts of oil and flour in a Dutch oven over medium-low heat. Many gumbo recipes require constant stirring of the roux. However, after testing this three times, I've found that constant stirring at first is unnecessary at medium-low heat. During the first 15 minutes, I stir every 1 ½ to 2 minutes. From 15 to 20 minutes, I stir about once a minute. After 20 minutes, I move to constant stirring until the roux reaches a deep chocolate color, about 40 minutes total.

The color, not the clock, should be your ultimate guide.

3. The trinity: Once the roux reaches the desired color, add the onions, bell pepper, and celery. This will both darken the roux and lower its temperature, preventing it from burning. Stir the trinity into the roux and cook until they begin to soften, about 5 minutes.

4. The garlic and seasonings: Next, add the garlic, Cajun seasoning, black pepper, and dried thyme. Cook the mixture until the garlic is fragrant, about 30 seconds.

5. The liquid: Slowly whisk in the chicken broth and Worcestershire sauce. Continue whisking until everything is fully combined and completely smooth.

6. The cooked sausage: Add the cooked sausage to the gumbo.

7. The simmer: Bring the gumbo to a simmer. Cook uncovered for 45 minutes, allowing the flavors to develop and the mixture to reach the desired consistency. The gumbo can be made ahead and refrigerated after 45 minutes if desired.

8. The shrimp: Right before serving, add the shrimp and, depending on the size, cook for about 3 minutes, until pink and opaque. Avoid overcooking. The residual heat from the gumbo will continue cooking the shrimp even after the heat is turned off.

9. Correct the seasonings and serve: Before serving the gumbo, taste it and adjust the seasonings. I find that it's not necessary to add any salt - the saltiness of the sausage, along with the chicken broth, adds the perfect level of salt for my taste.

Making a dark roux takes some time, but it doesn't have to be intimidating. Cook it slowly, pay closer attention as it darkens, and let the color tell you when it's ready.

This Shrimp and Sausage Gumbo is all about balance with smoky Conecuh sausage, tender shrimp, and a rich, dark roux. Serve it over fluffy rice with warm cornbread sticks on the side for a hearty, satisfying meal. Yum!

PudgeFactor's Test: What I Learned:

This Shrimp and Sausage Gumbo took three batches until I was satisfied with the results.

• The 40-minute roux: I knew that as the roux develops, it can quickly go from perfect to burned. I also knew that the residual heat from the Dutch oven is both a friend and a foe. Therefore, I traded speed for control. Specifically, I maintained a medium-low heat when cooking the roux. My first roux took 40 minutes to reach the perfect deep chocolate-brown color. Was 40 minutes meaningful or a quirk? Two additional batches answered the question - each time, the roux reached essentially the same color after around 40 minutes.
• The sausage: I knew that Conecuh sausage had a strong flavor and therefore the potential to overpower the delicate shrimp taste. In my first batch, I used 12 ounces, cut into about ¼-inch circles. That worked, but I thought the overall gumbo needed more sausage. The next time, I used a full pound, which, because of the size, overpowered the shrimp. In the final batch, I stuck with the pound of sausage, but cut each circle in half. That produced the perfect spoonful of sausage with shrimp.
• Shrimp size: I used fresh 31/35-count shell-on shrimp, which were the smallest available at my local seafood market. I initially left the shrimp whole because I wanted them to stand out in the photographs. From an eating standpoint, however, they were too large. In the final batch, I cut each shrimp in half. The smaller pieces were still unmistakably shrimp, but were much better proportioned with the rest of the ingredients.
• Batch size: Many gumbo recipes make large batches. However, because it's just the two of us, I intentionally scaled the recipe to yield six servings, leaving some leftovers.
• Variations: When I first made this gumbo, I used rotisserie chicken rather than shrimp. While that worked well, the Master Taste Tester was more interested in a shrimp gumbo. Therefore, I merely substituted shrimp for the rotisserie chicken. In our dinner conversations, I commented that black-eyed peas could also be a delicious substitute, and his eyes lit up.

In Case You Were Wondering

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