American Southern

Shrimp and Sausage Gumbo

Hard · 2 hr

Serves 8American SouthernDairy-freeNut-free

Dark roux gumbo with andouille, shrimp and the holy trinity. Louisiana comfort in a deep bowl.

2 hrTotal time

8Serves

4Steps

American SouthernCuisine

Method

Make dark roux
Cook flour and oil over medium-low heat, stirring constantly, until chocolate brown, 30–40 minutes.
Why: The roux colour defines gumbo's depth.
Cook from here
Add trinity
Stir in onion, celery, pepper and garlic. Cook 10 minutes.
Why: Vegetables soften in the roux fat.
Cook from here
Simmer
Whisk in stock gradually. Add sausage and bay leaves. Simmer 45 minutes.
Why: Slow simmer melds flavours without breaking roux.
Cook from here
Add shrimp
Add shrimp and Cajun seasoning. Simmer 5 minutes until pink. Serve over rice.
Why: Shrimp cook fast — add them last.
Cook from here

If the roux smells nutty and looks like dark peanut butter, you're there.

Make dark roux
Cook flour and oil over medium-low heat, stirring constantly, until chocolate brown, 30–40 minutes.
Why: The roux colour defines gumbo's depth.
Cook from here
Add trinity
Stir in onion, celery, pepper and garlic. Cook 10 minutes.
Why: Vegetables soften in the roux fat.
Cook from here
Simmer
Whisk in stock gradually. Add sausage and bay leaves. Simmer 45 minutes.
Why: Slow simmer melds flavours without breaking roux.
Cook from here
Add shrimp
Add shrimp and Cajun seasoning. Simmer 5 minutes until pink. Serve over rice.
Why: Shrimp cook fast — add them last.
Cook from here