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Shrimp Sausage Gumbo Recipe

Course Main Dishes
Cuisine Cajun
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Florentina

Ingredients

  • 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

shrimp shells from 2 lb shrimp

Instructions

  • 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.