Sausage and Shrimp Gumbo
Smarts: Adjust the Cajun seasoning as much as you'd like here. Keep it light for a more mild dish or increase it if you want the gumbo to be spicy.
- Rice, uncooked white or brown - 3/4 cup
- Shrimp, peeled and deveined - 8 oz
- Onions, medium - 1, diced
- Bell peppers, green - 1, diced
- Bell peppers, red - 1, diced
- Okra, fresh or frozen - 10 oz, stems removed and chopped (sub fresh or frozen green beans)
- Sausage, andouille - 8 oz, sliced (sub any pre-cooked / smoked sausage)
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can, drained
- Limes - 1, wedges
- Green onions - 2 stalks, chopped, green and white parts separate
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Flour, all-purpose - 3 Tbsp
- Stock, any type - 1/2 cup + 1/2 cup
- Paprika - 1 tsp
- Cajun seasoning - 2 tsp
- Bay leaves - 1
- Hot sauce (opt) - for serving
- Rice - (Double if making Thursday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Shrimp - Defrost, rinse, and pat dry.
- Onions / Bell peppers / Okra / Sausage - Prep as directed. Store onions and bell peppers in one container. Store okra and sausage together in a second container. (Can be done up to 4 days ahead)
- Diced tomatoes - Drain.
- Limes / Green onions - Prep as directed.
- Heat a Dutch oven over medium-high heat. Add oil and butter. Once heated / melted, add flour and stir to mix. Cook until amber brown, 3 to 5 minutes.
- Stir in first part of stock and then white part of green onions, onions, bell peppers, paprika, and Cajun seasoning with a sprinkle of salt. Cook until aromatic and softened, ~3 minutes.
- Add sausage, tomatoes, okra, second part of stock, and bay leaves. Bring to a boil and then simmer for 15 to 20 minutes.
- Fold in shrimp and cook for another 4 to 6 minutes until shrimp are pink and cooked through.
- If rice was made ahead, reheat in the microwave (reserve half if doubled).
- Taste gumbo and season with some salt, pepper, more of the spices, or your favorite hot sauce. Enjoy over rice with green parts of green onions on top and lime wedges on the side.
So. Delicious! This is one of the things I love about cooksmarts, is the way it introduces my family to new flavors and cuisines. 4/5 of us tucked right in - I was surprised since it had both okra and was *spicy*! But so flavorful. Will definitely make again and dial back the creole seasoning. Would love to know how to decrease spice without decreasing flavor though!1 Helpful
Super yummy! A little bit spicy but I used cajun Andouille sausage so that was probably the reason. I didn't drain the tomatoes so it was a bit more saucy & I think it was perfect!0 Helpful
Was a tasty meal! Reheated well.0 Helpful
My choice of andouille was a bit spicy for the kids, but otherwise we liked this a lot. It was nice to have a change of pace cuisine-wise.0 Helpful
Super yummy - used a Whole Foods homemade uncooked Andouille sausage that I cooked a bit prior to making this. We love spicy so added some cayenne pepper with the Cajun seasoning.0 Helpful
I omitted the sausage to accommodate our pescatarian daughter but imagine it would have been even better with the sausage. We all enjoyed this dish.0 Helpful
This is always a favorite in our house!0 Helpful