Shrimp and Sausage Gumbo
Easy shrimp and sausage gumbo with big, bold flavors is the perfect hearty, comforting soup! The whole family will beg for seconds.
Servings:4 servings
Ingredients
- ⅓ cup oil
- ¼ cup flour
- 4 cups chicken or vegetable broth
- 1-2 pounds medium or large shrimp, peeled and de-veined, tails removed
- 1 pound andouille sausage, sliced
- 3 stalks celery, chopped
- 1 medium white or yellow onion, diced
- 1 red bell pepper, diced
- 1 6-ounce can tomato paste
- 3 teaspoons minced garlic
- 1 15-ounce can diced tomatoes, including liquid
- gumbo seasoning, see below
- 2-4 teaspoons hot sauce , preferably Cholula
Gumbo Seasoning
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning blend, (or sub equal parts dried oregano, dried thyme, and dried basil)
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes, less for milder heat
- 1 cup cooked long grain rice, optional
- ½ pound frozen okra, optional
Instructions
- Stir together all Gumbo Seasoning ingredients and set aside. In a large pot over medium-high heat, add oil. Stir in flour and continue to stir with a whisk until mixture is browned and creamy.
- Add broth, shrimp, sausage, celery, red bell peppers, onions, tomato paste, garlic, diced tomatoes, Gumbo Seasoning, and hot sauce and stir to combine everything.
- Cover and cook for 10-15 minutes. Gumbo should be boiling, veggies should be tender, and shrimp should be opaque. Taste and add salt, pepper, and hot sauce if desired. Garnish with chopped parsley or fresh thyme and serve.
Notes
For a more traditional gumbo, stir in 1/2 pound frozen okra along with the other vegetables, and stir in 1 cup cooked long grain rice just before serving.
Nutrition
Calories: 806 kcal, Carbohydrates: 29 g, Protein: 50 g, Fat: 53 g, Saturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 381 mg, Sodium: 3376 mg, Potassium: 1020 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 1746 IU, Vitamin C: 78 mg, Calcium: 272 mg, Iron: 6 mg