I cook gumbo when the air feels soft and I want a bowl that hugs back. This gumbo recipe leans warm and steady. I stir a dark roux and hear it crackle. Onions go sweet. Peppers wake up. The kitchen smells like home and a tiny parade. I use shrimp and smoky sausage, so dinner hits that rich and briny note we love. Rice waits in a cozy mound. Each spoonful stays simple and bold. Friends hover near the pot. I pretend not to notice and pass them a taste. You can keep it weeknight quick or let it putter all afternoon. Search terms for you and me gumbo recipe shrimp gumbo recipe easy gumbo recipe crockpot healthy gumbo recipe shrimp and sausage recipes vegetarian gumbo recipe cajun gumbo recipe. We cook with calm hands and real hunger.
Table of Contents
- 1) Key Takeaways
- 2) Easy Shrimp And Sausage Gumbo Recipe
- 3) Ingredients for Shrimp And Sausage Gumbo
- 4) How to Make Shrimp And Sausage Gumbo
- 5) Tips for Making Shrimp And Sausage Gumbo
- 6) Making Shrimp And Sausage Gumbo Ahead of Time
- 7) Storing Leftover Shrimp And Sausage Gumbo
- 8) Try these Main Course next
- 9) Shrimp And Sausage Gumbo
- 10) Nutrition
1) Key Takeaways
I cook with steady heat and patient stirring. A dark roux anchors the pot and lays down deep flavor. The broth turns glossy as rice waits in a warm bowl. The method stays friendly even on a busy night.
This simple gumbo recipe serves comfort without fuss. Shrimp brings sweet brine. Sausage brings smoke. The trinity of onion pepper and celery keeps the base honest. You get big taste with an easy rhythm.
From me Lila at Lila Cooks you get steps that work and a calm plan for dinner. Try a classic gumbo recipe. Try a weeknight gumbo recipe. Try a family gumbo recipe. Each bowl lands rich and clean.
2) Easy Shrimp And Sausage Gumbo Recipe
I lean on a well loved pot and a trusted method. This gumbo recipe keeps the moves short and clear. I even say gumbo recipe again here since it helps search and helps new cooks find us. The first spoonful tells a cozy story and the last spoonful comes sooner than we want.
The shrimp stay tender. The sausage browns and gives the stew a gentle edge. I like how peppers lift the sweetness of the onion. I like how celery stays firm enough to keep each bite bright.
Home cooks ask for swaps. I have them. Use chicken sausage for lighter smoke. Keep rice or skip it for a looser bowl. From Lila Cooks I give a guide that feels kind and solid. Short keywords meet the page now gumbo shrimp gumbo cajun gumbo and long tails appear once shrimp gumbo recipe easy gumbo recipe crockpot healthy gumbo recipe.
3) Ingredients for Shrimp And Sausage Gumbo
Neutral oil I start with a slick in the pot so the butter will not scorch and the roux can relax as it darkens.
Unsalted butter Butter rounds the edges of the roux and gives the stew that soft finish we all chase.
All purpose flour Flour binds the fat and builds the body that lets a spoon stand tall without turning heavy.
Yellow onion Onion sweetens as it cooks and sets the tone for the trinity with pepper and celery.
Green bell pepper Pepper adds a fresh bite that keeps the broth lively and keeps the aroma bright.
Celery Celery brings clean crunch and a grassy note that balances the richer parts.
Garlic Garlic wakes the pot and ties the savory notes together with a quick bloom.
Smoked paprika Paprika gives gentle smoke and a warm color that reads like a hug.
Dried thyme Thyme adds earth and a faint lemon note that fits the seafood and the sausage.
Kosher salt Salt seasons the base and lets each part speak in a clear voice.
Black pepper Pepper adds lift and a little bite that helps the stew feel alive.
Low sodium chicken stock Stock stretches the roux and turns the fond into a rich broth.
Diced tomatoes drained Tomatoes bring light acid which keeps the spoon moving back for more.
Bay leaves A quiet herbal note that sits in the background and rounds the broth.
Hot sauce A few drops add a warm pulse without stealing the show.
Worcestershire sauce A touch of depth that bridges seafood and sausage without crowding them.
Andouille sausage Sliced and browned it gives the stew a smoky backbone and a savory chew.
Large shrimp peeled and deveined Sweet and tender they finish fast and taste best when added near the end.
Cajun seasoning A simple blend that wraps the shrimp in spice and keeps the flavor true.
Green onions and parsley Fresh finish that wakes the pot right before serving.
Cooked white rice and lemon wedges Rice carries the broth and lemon adds a clean pop at the table.
4) How to Make Shrimp And Sausage Gumbo
Step one Warm oil with butter in a heavy pot on medium heat. Sprinkle in flour and whisk steady until the roux looks like milk chocolate. Stay calm and keep it moving.
Step two Stir in onion pepper and celery. Cook until soft and glossy. Add garlic paprika thyme salt and pepper. Stir and let the scent rise.
Step three Pour in stock as you stir. Add tomatoes bay leaves hot sauce and Worcestershire. Bring to a gentle simmer. Let it hum for twenty minutes. The room will smell like home.
Step four Brown sausage in a skillet. Season shrimp with cajun seasoning and sear just to blush. Slide both into the pot and simmer five minutes.
Step five Pull the bay leaves. Taste for salt and heat. Finish with green onions and parsley. Ladle over warm rice and squeeze lemon. The bowl should steam and shine.
5) Tips for Making Shrimp And Sausage Gumbo
Watch the roux. Color tells you when to move on. Stop at milk chocolate for deep nutty notes. If it smells sharp lift the pot and whisk until it settles.
Season in layers. A pinch in the roux. A pinch after liquids. A pinch at the end. Small moves make a clean finish. That is how a simple gumbo recipe tastes big.
Mind the shrimp. Add them late so they stay tender. Keep rice warm but not sticky. A loose grain carries broth better and keeps each bite clear.
6) Making Shrimp And Sausage Gumbo Ahead of Time
I make the base early and park it in the fridge. The flavors settle and even improve. I hold the shrimp for the day we eat so they stay sweet and gentle.
If you plan for a slow cooker day the base works in a crock with low heat. That gives you a friendly gumbo recipe crockpot path. Brown the sausage first and stir the roux in before liquids so texture stays smooth.
When reheating I loosen with a splash of stock. I taste and adjust salt and heat. Then I add fresh green onions and parsley for a bright top note.
7) Storing Leftover Shrimp And Sausage Gumbo
Cool the pot until steam fades. Spoon into airtight containers. The stew holds well for three days in the fridge and it thickens as it rests.
For the freezer I keep the base without shrimp. I thaw in the fridge and warm on gentle heat. I add fresh shrimp at the end so the bite stays tender and clean.
Leftovers love a second life over rice or spooned next to a skillet of quick cornbread. A calm reheat and a squeeze of lemon bring the spark back.
8) Try these Main Course next
9) Shrimp And Sausage Gumbo
Gumbo Recipe Shrimp And Sausage Gumbo
Ingredients
Base
- 1 tablespoon neutral oil
- 4 tablespoons unsalted butter
- 6 tablespoons all purpose flour
- 1 large yellow onion diced
- 1 green bell pepper diced
- 3 ribs celery diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper
Liquid And Flavor
- 5 cups low sodium chicken stock
- 1 can diced tomatoes drained
- 2 bay leaves
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Protein
- 340 grams andouille sausage sliced
- 450 grams large shrimp peeled and deveined
- 1 tablespoon cajun seasoning
- 1 tablespoon neutral oil for searing
Finish
- 2 green onions sliced
- 2 tablespoons chopped parsley
- Cooked white rice for serving
- Lemon wedges for serving
Instructions
Make The Roux
- Warm oil and butter in a heavy pot over medium heat.
- Whisk in flour. Keep whisking until the roux turns the color of milk chocolate.
- Do not rush. If it smells sharp pull the pot off the heat and keep whisking.
Build Flavor
- Stir in onion pepper and celery. Cook until soft and glossy.
- Add garlic smoked paprika thyme salt and pepper. Cook one minute.
Liquids
- Stream in stock while stirring. Add tomatoes bay leaves hot sauce and Worcestershire.
- Bring to a gentle simmer. Cook twenty minutes. Stir now and then.
Sear And Add Protein
- Heat a skillet with a slick of oil. Brown the sausage.
- Season shrimp with cajun seasoning. Sear one minute per side.
- Slide sausage and shrimp into the pot. Simmer five minutes. Pull off the heat.
Finish And Serve
- Fish out bay leaves. Taste and adjust salt and heat.
- Stir in green onions and parsley.
- Ladle over warm rice. Squeeze lemon. Eat while it steams.
10) Nutrition
One bowl offers a balanced plate with protein from shrimp and sausage plus steady comfort from rice. The broth leans rich but not heavy and the serving feels generous. For a lighter day spoon more broth and a little less rice.
I cook with a clear plan at Lila Cooks and share numbers when they help. This bowl sits around moderate calories for a home dinner and brings a good amount of protein. Sodium shifts based on the stock and sausage you pick.
If you track goals press pause and log your brands. Then eat warm food with joy. A gentle bowl solves more than hunger and keeps the night easy.
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