Shrimp and Sausage Gumbo

5 from 1 vote

Shrimp and Sausage Gumbo

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.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Dinner

Cuisine: American, New Orleans, Southern

Servings: servings

Calories: 549kcal

Author: Chula King

Equipment

Large Skillet
Dutch oven (I used my 26 Le Creuset Dutch Oven)
Roux paddle or silicone spatula for getting into the sides of the pan
Large spoon
whisk

Ingredients

1 pound (16 ounces, 454 grams) Conecuh Original Smoked Sausage, cut into ¼-inch slices and each slice cut in half (See Tip 1)
½ cup (2.5 ounces, 71 grams) all-purpose flour
½ cup (4 ounces, 113 grams) neutral vegetable oil (See Tip 2)
1½ cups (about 8 ounces, 227 grams) chopped onion
¾ cup about 4 ounces, 113 grams) chopped green bell (one large bell pepper)
¾ cup (about 4 ounces, 113 grams) chopped celery, (3 stalks)
3 medium garlic cloves, minced
5 cups (40 ounces, 1.18 litres) low-sodium chicken broth
1 tablespoon (0.5 ounces, 14 grams) Worcestershire sauce
1 to 2 teaspoons Cajun seasoning (See Tip 3)
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
1 pound (16 ounces, 454 grams) fresh peeled and deveined shrimp (See Tip 4)
Salt and pepper to taste (See Tip 5)
Cooked white rice for serving
Sliced green onions and/or chopped parsley for garnish (optional)

Instructions

Cook the sliced sausage in a large skillet over medium heat until nicely browned, around 10 to 15 minutes. Transfer to a paper-towel-lined plate and drain well.
In a clean, heavy Dutch oven, combine the ½ cup oil and ½ cup flour. Cook over medium-low heat, stirring frequently for the first 20 minutes and constantly for the remaining time, until the desired color is achieved, for about 40 minutes total. While stirring, scrape the entire bottom and corners of the pot. (See Tip 6)
Once the roux reaches the desired color, immediately add the onions, bell pepper, and celery. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables begin to soften.
Add the garlic, Cajun seasoning, pepper, and thyme. Cook for another 30 seconds, until fragrant.
Gradually whisk in the chicken broth and Worcestershire sauce until combined and smooth. Add the reserved sausage-fond deglazing liquid.
Add the cooked sausage. Bring to a gentle boil. Then reduce to a simmer.
Simmer uncovered for about 45 minutes, stirring occasionally. May be prepared in advance up to this point.
Before serving, reheat the gumbo if necessary. Add the shrimp. Cook for 2 to 3 minutes, until pink and opaque. (See Tip 7)
Taste and make the final seasoning corrections.
Serve over white rice, with green onions or parsley if desired.
Yield: 6 servings.

Video

Notes

May substitute your favorite smoked sausage or Andouille sausage. However, with the substitution, you may need to adjust the seasonings.
I used peanut oil. I would avoid using olive oil because of its low smoke point.
I used homemade Emeril's Essence and used 2 teaspoons.
The smallest shrimp that I could get from my local seafood market was 31/35-shell on count. I felt they were too large, so I cut them in half for bite-sized portions.
I didn't need to add any salt to the gumbo. The seasonings were perfect for my taste.
Don't be tempted to increase the heat. At first, the color changes of the roux are minimal. However, after the first 20 minutes, the color darkens much more quickly.
Do not overcook the shrimp.

Nutrition