That shrimp sausage gumbo I mentioned the other day, is definitely a keeper ! And how I know this is simply by the fact that it’s gone overnight. I made it in the biggest cast iron pot I own and just like that: poof -gone!
I think what really makes this shrimp sausage gumbo is the patience to make your own shrimp stock. You just can’t buy that at the store kids, so take your time and let it do its thing on the back burner while you work on the roux.
In the south they say the roux is the secret to a great shrimp sausage gumbo, it has to be the color of a penny. I insist it’s both the roux and the stock so give this a try on your day off and you won’t be disappointed.
This is again the way we do it at The Shack, it definitely has lots of Cajun Louisiana flavor but I also put my spin on it with the fire roasted tomatoes addition. If you must stick to tradition by all means feel free to leave those tomatoes out, we are an international household and so this is what makes us all happy. Hopefully no matter where you are from you will enjoy this rustic shrimp sausage gumbo our way too, because it is damn delicious 😉
- 1/2 c ev olive oil
- 1/3 c flour
- 4 slices organic bacon -diced
- 2 green chiles -sliced
- 1 medium yellow onion -diced
- 6 cloves garlic -minced
- 1 large celery stalk -diced
- 1 large carrot -diced
- 2 links chicken andouille sausage -sliced
- 2 lb jumbo wild shrimp -peeled and the shells reserved for the stock
- 2 tbsp cajun seasoning
- 2 tbsp smoked paprika
- 4 qt shrimp stock
- 1 bay leaf
- 5 thyme sprigs
- 28 oz can fire roasted tomatoes -diced
- sea salt and black pepper to taste
- 1/4 c fresh leaf parsley -roughly chopped
- 1 large carrot
- 1 small onion
- 5 thyme sprigs
- 5 cloves garlic
- 3 parsley sprigs
- 5 qt water
- Start by making the shrimp stock on the back burner. Combine all the stock ingredients in a large pot and bring to a simmer. Allow it to cook on medium flame uncovered and reduce and concentrate in flavor while you start the gumbo.
- Heat up a large enameled cast iron pot on medium flame and add the diced bacon. Cook until crispy then transfer to a bowl to keep warm. Add the andouille sausage to the bacon drippings and sear until golden Transfer to the bowl with the back.
- Add the olive oil to the pot together with the onions and a pinch of sea salt and sweat until they start to caramelize. Add the garlic and cook for a few seconds then whisk in the flour until everything is incorporated and you have a smooth paste. Cook it for about 35-45 minutes whisking every 5-10 minutes until the roux is a nice dark color of a penny. Whisk in all the spices.
- Strain the shrimp stock through a fine strainer and whisk it into the roux while still hot. Once everything is combined and the liquid is simmering again add the carrot, celery, peppers and fire roasted tomatoes together with the bay leaf and thyme. Allow everything to cook together until the vegetables have softened and adjust seasoning with salt and pepper to your taste.
- Add the crispy bacon and andouille sausage back into the pot to warm through. Stir in the shrimp and cook it for a couple of minutes until they curl up and turn pink.
- Serve hot over rice and sprinkled with the minced parsley and hot sauce on the side.
P.S. These Shrimp Polenta Cakes <—So delicious !