Authentic Cajun Shrimp & Sausage Gumbo Pot
A hearty and flavorful Cajun gumbo featuring a rich dark roux, tender shrimp, and spicy Andouille sausage, simmered to perfection with aromatic vegetables and traditional seasonings. Perfect for a comforting meal.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Whisk
- Cutting board
- Knife
- Ladle
Ingredients
Main Ingredients
- 1 cup cup vegetable oil for roux
- 1 cup cup all-purpose flour for roux
- 1 large yellow onion chopped
- 2 stalks celery chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 1 lb lb Andouille sausage sliced
- 1.5 lbs lbs medium shrimp peeled and deveined (tails on or off)
- 6 cups cups chicken broth (or seafood stock)
- 2 bay leaves
Seasonings
- 1 tsp tsp Cajun seasoning blend (more to taste)
- 1/2 tsp tsp smoked paprika
- 1/4 tsp tsp cayenne pepper (or more, to taste)
- 1/2 tsp tsp dried thyme
- Salt to taste
- black pepper to taste
Garnish
- Fresh parsley chopped (for garnish)
- Green onions sliced (for garnish)
Instructions
Preparation Steps
- Chop the onion, celery, and bell pepper; mince the garlic; slice the sausage; and prepare the shrimp by peeling and deveining them.
- In a large pot, heat vegetable oil and whisk in flour constantly for 20-30 minutes until a dark, rich peanut-butter colored roux is achieved; patience is crucial to prevent burning.
- Add the chopped onion, celery, and bell pepper to the roux, cooking for 5-7 minutes until softened, then stir in minced garlic for another minute.
- Brown the sliced Andouille sausage for 3-5 minutes, then stir in Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme, cooking for 1-2 minutes to toast the spices.
- Gradually pour in chicken broth, stirring constantly to prevent lumps, add bay leaves, bring to a boil, then simmer for 30-60 minutes, adding more liquid if needed.
- During the last 5 minutes of simmering, add the shrimp and cook just until they are pink and opaque, being careful not to overcook them.
- Remove bay leaves, season with salt and pepper to taste, then ladle the gumbo into bowls and garnish with fresh parsley and sliced green onions, serving hot.
Notes
Patience is essential for developing a deep, dark roux, which forms the flavor base of this authentic gumbo. Avoid overcooking the shrimp to keep them tender. Serve hot, optionally over white rice, and don't forget the fresh garnishes for an extra burst of flavor.