Shrimp & Sausage Gumbo
Shrimp & Sausage Gumbo
You might be wondering why we call for shrimps with the tails on for this Louisiana classic. Though it won’t make or break your gumbo, shrimp shells have SO much flavor, so we always prefer to keep them on.
Ingreadient
- 4 Tbsp. unsalted butter
- 1/4 c. all-purpose flour
- 1 small yellow onion, chopped
- 1 medium green bell pepper, seeds and ribs removed, chopped
- 2 stalks celery, finely sliced
- 12 oz. andouille sausage, sliced into 1/2" rounds
- 2 cloves garlic, finely chopped
- 1 Tbsp. Cajun seasoning (without salt)
- Kosher salt
- Freshly ground black pepper
- 4 c. low-sodium chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1 bay leaf
- 1 lb. medium shrimp, peeled, deveined
- 3 scallions, sliced
- Cooked white rice, for serving
Direction
- In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until roux is dark caramel colored, 12 to 15 minutes.
- Add onions, peppers, and celery and cook, stirring, until softened, about 8 minutes. Stir in sausage, garlic, and Cajun seasoning; season with salt and pepper. Stir in broth, tomatoes, and bay leaf and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened, about 1 hour.
- In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in scallions, reserving some for serving.
- Divide rice among bowls. Spoon gumbo over. Top with reserved scallions.
