Classic Cajun Shrimp & Sausage Gumbo Pot
This classic Cajun shrimp and sausage gumbo is a hearty and flavorful one-pot meal, perfect for a comforting dinner. It features succulent shrimp, smoky sausage, and a rich, spicy broth.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 lb Shrimp peeled & deveined
- 12 oz Smoked Andouille sausage (or kielbasa) sliced into ¼-inch rounds
- ¼ cup Unsalted butter
- ¼ cup All-purpose flour
- 1 large Onion diced
- 1 medium Green bell pepper diced
- 2 large Celery stalks diced
- 3 Garlic minced
- 4 cups Chicken broth low-sodium
- 1 tbsp Worcestershire sauce
- 2 tbsp Fresh parsley chopped
- 4 cups Cooked white rice
Seasonings & Spices
- 2 tbsp Cajun seasoning
- 1 tbsp Smoked paprika
- 1 tsp Dried thyme
- 1 Bay leaf (or ½ tsp dried)
- ¼ tsp Cayenne pepper adjust to heat preference
- 2 tbsp Tomato paste
- Hot sauce (optional)
- Salt & black pepper to taste
Instructions
Cooking Steps
- Cook the sausage in a large pot or Dutch oven until browned, then remove it and set aside, reserving the drippings.
- Make a roux by melting butter in the same pot and whisking in flour, cooking until it reaches a dark caramel color.
- Add the diced onion, bell pepper, and celery to the roux and cook until softened, stirring frequently.
- Stir in minced garlic, Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper, cooking for one minute until fragrant.
- Mix in tomato paste and cook for another minute, then gradually whisk in the chicken broth and Worcestershire sauce.
- Bring the gumbo to a simmer, add the bay leaf, then reduce heat and cook for at least 30 minutes, stirring occasionally.
- Return the cooked sausage to the pot, add the peeled and deveined shrimp, and cook for 3-5 minutes until the shrimp turn pink.
- Remove the bay leaf, stir in fresh parsley, and season with salt and pepper to taste.
- Serve the gumbo hot over cooked white rice, with hot sauce on the side if desired.
Notes
For a spicier gumbo, increase the amount of cayenne pepper or add a dash of your favorite hot sauce. You can also vary the type of sausage. If you don't have fresh parsley, dried can be used, but add it with the other dried spices. This gumbo freezes well for up to 3 months.