I call this a bowl of calm on a busy night. My gumbo recipe leans warm and steady. You taste the slow stir of a dark roux, the soft bite of celery, the sweet bell pepper, the onion that turns mellow as it cooks. Big shrimp sit with smoky slices of sausage and the broth feels deep and homey. Search for an easy path. I kept notes from my first tries and I got braver with each pot. If you want a shortcut, this fits a shrimp gumbo recipe easy plan. Got a slow cooker waiting on the counter. You can turn this into a gumbo recipe crockpot plan. Crave lighter plates. I have a healthy gumbo recipe track too with less oil and lots of veg. Friends ask for ideas that work for many eaters. I smile and say we have answers. For party nights I reach for shrimp and sausage recipes like this one since the flavors play nice with rice. For meat free nights I test a vegetarian gumbo recipe that keeps the same warm spice. Love bold heat. Try a cajun gumbo recipe twist with extra seasoning. We cook, we taste, we adjust, and then we share bowls without stress.
Table of Contents
- 1) Key Takeaways
- 2) Easy Shrimp And Sausage Gumbo Recipe
- 3) Ingredients for Shrimp And Sausage Gumbo
- 4) How to Make Shrimp And Sausage Gumbo
- 5) Tips for Making Shrimp And Sausage Gumbo
- 6) Making Shrimp And Sausage Gumbo Ahead of Time
- 7) Storing Leftover Shrimp And Sausage Gumbo
- 8) Try these Main Course next
- 9) Shrimp And Sausage Gumbo
- 10) Nutrition
1) Key Takeaways
- Dark roux gives depth and a smooth body
- Shrimp and sausage bring sweet and smoky notes
- Low simmer builds flavor without fuss
- Rice makes each bowl complete and comforting
2) Easy Shrimp And Sausage Gumbo Recipe
We cook this at home and we breathe easy with the rhythm of a spoon. My gumbo recipe lives simple and bold. My gumbo recipe meets you where you stand, with pantry staples and a steady pot. I learned to stir slow, to watch color move from pale to deep, to hear the soft sizzle that says keep going. I share that calm here, with love from Camila at Camila Cooks.
We start with a roux that turns nutty and brown. We add the trinity and the kitchen wakes up. Shrimp slide in near the end so they stay tender. Sausage brings smoke and a hint of pepper. If weeknights feel tight, lean on a shrimp gumbo recipe easy method and still get a full pot that tastes slow and real.
Want options. A gumbo recipe crockpot path works for busy days and gives time for spices to bloom. I keep a healthy gumbo recipe track with less oil and more okra. For friends who skip meat I even test a vegetarian gumbo recipe and the warmth holds. When I crave extra kick, a cajun gumbo recipe twist lands big flavor without extra work.
3) Ingredients for Shrimp And Sausage Gumbo
Shrimp large, peeled and deveined for sweet bite and clean broth
Andouille sausage sliced for smoky depth that anchors the pot
All purpose flour pairs with oil to build a dark roux that thickens
Vegetable oil steady heat and even browning for the roux
Onion chopped fine so it melts into the base
Green bell pepper diced for fresh crunch that softens in the pot
Celery sliced thin for aroma and gentle snap
Garlic minced for warm savor that blooms in the heat
Diced tomatoes with juices to add tang and color
Chicken broth or shrimp stock for rich body and balance
Cajun seasoning for heat and herbs in one scoop
Dried thyme a small pinch for woodsy charm
Bay leaves two leaves lend a mellow edge during the simmer
Okra sliced and added near the end for extra body
Cooked white rice fluffy and ready for serving
Green onions and parsley chopped for a fresh finish
4) How to Make Shrimp And Sausage Gumbo
Step one build the roux Warm oil in a heavy pot and whisk in flour. Stir slow and steady until the mix turns deep brown like chocolate. Keep the spoon moving and keep the heat even.
Step two soften the trinity Stir in onion bell pepper and celery. Let them soften and sweeten. Add garlic and give it a brief turn in the heat.
Step three layer flavor Add sausage and let it brown a touch. Pour in broth and add tomatoes. Sprinkle in Cajun seasoning thyme and bay leaves.
Step four gentle simmer Bring the pot to a quiet bubble and let it go. Skim if needed. Add okra in the last stretch so it keeps bite.
Step five finish with shrimp Slip in the shrimp and cook until pink and tender. Pull the bay leaves. Taste and adjust salt and pepper.
Step six serve Spoon gumbo over rice. Top with green onions and parsley. Breathe in the steam and take a slow first bite.
5) Tips for Making Shrimp And Sausage Gumbo
Use steady heat and a patient hand for the roux. A shade too pale tastes thin. A shade too dark tastes bitter. Aim for the color of milk chocolate for this classic Cajun stew and you will land rich flavor with a silk finish.
Hold the shrimp back until the end. They stay plump and sweet. Slice sausage a touch thick so it keeps a meaty chew. If you crave smoke, brown the slices first and scrape the tasty bits into the pot.
Salt in small pinches and taste often. Rice soaks up seasoning, so a slightly bold pot tastes perfect once it meets the bowl. This Louisiana gumbo dish loves time. Ten extra minutes on a low simmer softens edges and rounds the spice.
6) Making Shrimp And Sausage Gumbo Ahead of Time
Plan a day ahead and the flavor rewards you. Cook the base and stop before the shrimp. Cool fast and chill. Reheat with a gentle simmer, then add shrimp so they cook fresh and tender right before you serve.
Rice waits well when kept plain. Warm it with a splash of broth so grains stay soft. Keep herbs chopped but separate, then toss them in at the table for bright aroma. Your seafood and sausage stew will taste lively, not flat.
Need set and forget comfort. Use a slow cooker for the base on low and finish on the stove. That move matches a busy schedule and keeps the gumbo recipe goal in reach, with deep flavor and zero stress.
7) Storing Leftover Shrimp And Sausage Gumbo
Cool the pot fast, then portion into shallow containers. The fridge keeps it safe for three to four days. Reheat until it steams and smells rich. If it thickens, stir in a little broth to bring back the glossy flow.
Freeze for a month for an easy win. Leave out the shrimp before freezing and add fresh shrimp when you reheat. The texture stays tender and the broth feels new again. Label the lid so you keep track of dates.
Store rice apart so grains stay light. Keep herbs in a small bag with a damp towel. Fresh garnish wakes the bowl and keeps the gumbo recipe bright on day two and day three.
8) Try these Main Course next
9) Shrimp And Sausage Gumbo
Shrimp And Sausage Gumbo Recipe Best Gumbo Recipe
Ingredients
For the Roux
- 1/2 cup vegetable oil
- 1/2 cup all purpose flour
For the Gumbo
- 1 pound andouille sausage sliced
- 1 pound large shrimp peeled and deveined
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic minced
- 1 can 14.5 ounces diced tomatoes with juices
- 6 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 1 cup sliced okra optional
- Cooked white rice for serving
- Chopped green onions and parsley for garnish
Instructions
For the Roux
- Warm a heavy pot over medium heat and add oil.
- Whisk in flour and stir without stopping until the color turns deep brown, like chocolate. This can take twenty to thirty minutes. Do not let it burn.
For the Gumbo
- Stir in onion bell pepper and celery. Cook until soft, about five to seven minutes. Add garlic and cook one minute.
- Add sliced sausage and cook five minutes so it releases flavor.
- Stir in diced tomatoes and pour in chicken broth while stirring.
- Season with Cajun seasoning dried thyme bay leaves salt and pepper. Bring to a gentle boil.
- Lower heat and simmer uncovered thirty to forty minutes. If using okra add it during the last fifteen minutes.
- Add shrimp during the last five minutes. Cook until pink and opaque.
- Taste and adjust seasoning. Remove bay leaves.
- Serve the gumbo over cooked rice and top with green onions and parsley.
10) Nutrition
Serving size one bowl with rice. Calories 340. Protein 24 grams. Carbs 21 grams. Fat 16 grams. Fiber 3 grams. Sodium 980 milligrams. Numbers guide the day but the spoon tells the truth, so listen to both and adjust to your needs.
For lighter bowls use more okra and a smaller scoop of sausage. For higher protein add extra shrimp or a side of beans. Both choices keep flavor strong and the body happy after dinner.
Camila at Camila Cooks shares this with care so your table fills with steam and smiles. Cook it your way and write your own notes for the next pot.
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