Shrimp and Sausage Gumbo

Shrimp and sausage gumbo

2 Tbsp Butter

1/2 Cup Diced Onion

1/4 Cup Diced Red Pepper

1/4 Cup Diced Celery

1/2 tsp Salt

1 Tbsp Minced Garlic

4 Cups Chicken Stock

1/4 tsp Black Pepper

1/8 tsp Cayenne Pepper

1 Cup Rice

2 Cups Water

1 tsp Salt

2 Tbsp Butter

2 Tbsp Flour

1 Tbsp File Powder

3/4 Lbs. Shrimp, Peeled and Deveigned

1/2 Lbs. Smoked Sausage


In a large pot or dutch oven, melt 2 tbsp butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.

Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.

Start the rice- combine 1 cup rice, 2 cups water, and 1 tsp salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.

Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium, and cook, tossing occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.

In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo, and stir, then add file powder and stir until it is well incorporated.

Add the shrimp, turn off the heat, cover and allow to sit for 10 mins before serving. Serve over rice.

Makes 4 servings.

My Take

This was a nice tasty dish with a little spice, but not overpowering. Since we were on a budget, we didn’t get shrimp, so just used smoked andouille sausage, which was really good. Next time I make it, I’ll definitely add shrimp, as the recipe calls for, because it would make it even better. It made great leftovers and I will definitely make it again soon.

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