Shrimp and Sausage Gumbo
The perfect Shrimp and Sausage Gumbo is here! Amazing for a chilly winter day or any time you're craving some kickin Louisiana flavors!
Equipment
- Large Skillet or Stock Pot
Ingredients
- 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
Instructions
- Gather all of your ingredients. Dice onion, celery, bell pepper, garlic cloves and green onions. Shave brussel sprouts if not using okra.
- Dice sausage into circles. Peel and devein shrimp. Season shrimp with the Sweet Heat and Ragin Cajun Seasoning and place them in the refrigerator so they can absorb the flavor.
- With skillet over medium heat, add bacon grease and flour to start the ROUX process – Once ingredients are all incorporated, turn 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 ruin!
- While Roux cooks, place sausage in pot over medium heat with 2 tablespoon oil. Once 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.
- 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.
- 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.
- 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 heat and simmer for 1 hour stirring about every 5 minutes. Add in Shaved Brussel Sprouts (or okra) and let that go for another 30 minutes. Add some rice to the rice cooker if needed.
- Lastly, add in your shrimp and let that simmer for 15 minutes. Add any seasonings you may want more of. Serve over rice.
Nutrition
Calories: 1240kcalCarbohydrates: 72gProtein: 64gFat: 77gSaturated Fat: 26gPolyunsaturated Fat: 11gMonounsaturated Fat: 34gTrans Fat: 0.3gCholesterol: 385mgSodium: 2644mgPotassium: 1405mgFiber: 5gSugar: 7gVitamin A: 1586IUVitamin C: 68mgCalcium: 181mgIron: 9mg
Tried this recipe?Rate it and let me know how it was!
