Shrimp and Sausage Gumbo

You don't have to be from Louisiana to be able to make some good Shrimp and Sausage Gumbo on a cold winter day...or any other time you're craving it! There are so many different ways and ingredients to make a good gumbo, but this one was very good despite not having any okra to put in at the end.  

The Roux

The key to making this is the Roux. What I have learned over the years is that you don't need to constantly stir it, but you cannot leave it alone very long. Once ingredients are all incorporated, turn the heat down to a medium-low so the Roux doesn't burn. It will take 35-40 minutes with stirring about every 3 minutes. Don't get frustrated, walk away, or forget about it...otherwise it will ruin.

Helpful Items for Your Shrimp and Sausage Gumbo

• Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
• Lodge Cast Iron Pot - Make sure you have a big enough pot! I used a 6 quart for this Gumbo.
• Lodge Cast Iron Skillet - This one comes with a silicone hot handle perfect for handling the skillet.
• Big Horn Bison Seasoning - I'm a HUGE fan of their seasonings. For this recipe, I used the Sweet Heat. But you can't go wrong with a variety pack!
• Ragin Cajun Seasoning - A great seasoning with a great kick, but less salt. It's a win!
• Bacon Up - I always keep this on hand..but if you have reserved bacon grease, feel free to use that instead!
• Tony Chachere Seasoning - Here's a link to a great duo! This set comes with my favorite Louisiana flavors... Tony Chachere and Slap ya Mama!
• Conecuh Sausage - Hard to find locally...I got lucky and found it at Aldis but here's a helpful link if you have trouble finding it!
• Salt - When I'm using salt as a topper for finishing dishes, I like to use a quality salt. See https://hyrsalt.en.ec21.com/Premium_Mineral_Sea_Salt_Lo--11560565_11560566.html for the best!
• Bench Scraper - No joke.. every time I cook I use this. You'll surprise yourself with how much you'll end up using it!
• Measuring Cups - Having a set of different sizes is lifesaving in the kitchen! This Anchor brand is my go-to.

Ingredients you'll need for a Shrimp and Sausage Gumbo

• 2 lbs Shrimp, peeled and deveined
• 2 lbs Conecuh Sausage (or your favorite) 
• 1 teaspoon Sweet Heat Seasoning (For Shrimp)
• 1 teaspoon Ragin Cajun Seasoning (For Shrimp)
• ¾ Cup Bacon Up
• 2 tablespoon Oil, for sausage browning
• 1 Cup Flour
• 1 Onion, diced
• 3 Stalks Celery, diced
• 1 Bell Pepper, diced
• 4 Garlic Cloves, diced
• ¼ Cup Green Onions
• 2 ½ Cups Shaved Brussel Sprouts
• 1 teaspoon Sea Salt
• 1 teaspoon Pepper
• 4 Sprigs of Thyme
• 1 ½ teaspoon Tony Chachere
• 4 Bay Leaves
• 14.5 Oz Can of Tomato Puree
• 6 Cups Seafood Broth
• 2 teaspoon Chicken Base or 2 teaspoon Chicken Bullion 
• 6 Cups Cooked Rice

How to Make The Best Gumbo

Step 1: Gather all of your ingredients. Dice onion, celery, bell pepper, garlic cloves, and green onions. Shave brussels sprouts if not using okra.

Step 2: Dice sausage into circles. Peel and devein shrimp. Season the shrimp with the Sweet Heat and Ragin Cajun Seasoning and place them in the refrigerator so they can absorb the flavor.

Step 3: With the skillet over medium heat, add bacon grease and flour to start the ROUX process. Once ingredients are all incorporated, turn the heat down to a medium-low so the Roux doesn't burn. This will take 35-40 minutes with stirring about every 3 minutes. Don't leave it unattended, or it will be ruined!

Step 4: While Roux cooks, place sausage in pot over medium heat with 2 tablespoon oil. Once the sausage has browned, remove it from the pan. Add in your vegetables, onion, celery, and bell pepper. Cook until tender, stirring every couple of minutes.

Step 5: Once vegetables are tender, add in garlic, green onion, salt, pepper, thyme, Tony Chachere's seasoning, and bay leaves. Stir and cook for a few minutes.

Step 6: Pour in your Roux (should look like milk chocolate) and cook down for 5 minutes. You will see it turn into a paste, and that's exactly what you are looking for.

Step 7:  Add in your sausage, tomato puree, and chicken base. Stir to incorporate and then add in your seafood broth. Bring to a boil, then reduce the heat and simmer for 1 hour, stirring about every 5 minutes. Add in Shaved Brussels Sprouts (or okra) and let that go for another 30 minutes. Add some rice to the rice cooker if needed.

Step 8:  Lastly, add in your shrimp and let that simmer for 15 minutes. Add any seasonings you may want more of. Serve over rice.

Recipe

What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!

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