Easy Shrimp and Sausage Gumbo (Print-Friendly Version)

Classic Southern dish with shrimp, sausage, and vegetables simmered in a deep, flavorful roux.

# What You’ll Need to Make This:

→ For the Roux

01 - 170 grams unsalted butter
02 - 125 grams all-purpose flour

→ For the Gumbo

03 - 1.36 kilograms raw medium shrimp, peeled and deveined
04 - 400 grams andouille sausage, sliced into rounds
05 - 2.4 liters beef broth
06 - 150 grams yellow onion, chopped
07 - 120 grams celery, chopped
08 - 150 grams green bell pepper, seeds removed, chopped
09 - 2 teaspoons minced garlic
10 - 411 grams canned stewed tomatoes
11 - 170 grams canned tomato sauce
12 - 4 teaspoons gumbo filé powder, divided
13 - 2 tablespoons Worcestershire sauce
14 - 2 tablespoons Tabasco hot sauce
15 - 4 bay leaves
16 - 12 grams white sugar
17 - 0.5 teaspoon dried thyme leaves
18 - 0.5 teaspoon Cajun seasoning

# How to Prepare:

01 - In a large pot over medium-low heat, melt the butter. Add the flour and whisk continuously until the mixture is smooth. Cook the roux, stirring constantly, until it reaches a deep brown color, approximately 30 to 40 minutes. Avoid burning.
02 - Remove the pot from heat and continue to whisk until the roux slightly cools. Set aside.
03 - While the roux cools, place chopped celery, onion, green bell pepper, and minced garlic in a food processor and pulse until finely chopped.
04 - Add the chopped vegetable mixture to the roux. Stir to combine. Return the pot to medium-low heat and cook until the vegetables are softened, 8 to 12 minutes.
05 - Gradually whisk in the beef broth and bring the mixture to a gentle boil, about 15 to 20 minutes.
06 - Reduce heat to a simmer. Add the sliced andouille sausage, stewed tomatoes, tomato sauce, Tabasco, sugar, Cajun seasoning, dried thyme, and bay leaves. Stir to distribute evenly. Simmer uncovered for 45 minutes.
07 - Stir in 2 teaspoons of gumbo filé powder and continue simmering for 15 minutes.
08 - Remove the bay leaves. Add the shrimp and Worcestershire sauce. Simmer over low heat for 45 to 60 minutes to blend flavors.
09 - Stir in the remaining gumbo filé powder just before serving.
10 - Serve hot in bowls, accompanied by cooked white rice.

# Extra Tips:

01 - Cook the roux slowly and stir constantly to achieve a deep brown hue without burning, as this step creates the gumbo’s distinctive flavor.

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