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Shrimp & Sausage Gumbo
Shrimp & Sausage Gumbo is one of our absolute favorites around here. Just one beautiful bowl full is so rich and hearty- it’ll fill you right up and warm you straight down to the bone. It’s just a little bit spicy and a whollllllllllle lotta delicious. It’s perfect on a cold winter night… like tonight! :)
To start we’ll need 1/2 cup diced onion, 1/4 cup diced celery, and 1/4 cup diced celery. I use a mandolin slicer with a dicing blade and a cut resistant glove- I just got mine few months ago and I don’t know how I’ve lived without them! They make slicing and dicing vegetables (onions, carrots, celery, zucchini, potatoes…) a breeze- they’re done in a snap. It’s one of those items that practically lives in my dishwasher because I’m using it and washing it every night! :)
I go ahead and dice all my vegetables at once, measure out what I need, then freeze the rest in individual quart-sized freezer bags. That way I always have diced vegetables on hand for cooking- I almost always have diced celery, onion, red onion, red bell pepper, green bell pepper, carrots, and zucchini in the freezer.
Now that you’ve got your vegetables, melt 2 tbsp butter over medium-low heat in a large pot or dutch oven. When the butter starts to foam, add the onion, celery, red peppers and 1/2 tsp salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.
Meanwhile, you’ll need 4 cups chicken stock. I prefer to just make it using chicken bouillon granules. They’re like the cubes, only you don’t have to unwrap them. I use 1 heaping tsp per cup of water, and I pour the boiling water in using another kitchen item I can’t live without- this electric tea kettle my mom gave me for Christmas! :)
Once the vegetables are soft, add the chicken stock. Add 1/4 tsp black pepper, 1/8 tsp cayenne pepper and stir to combine. Bring to a boil, then reduce to a simmer and cover.
At this point you’ll want to go ahead and start the rice- for 4 people, I do a ratio of 1 cup rice, 2 cups water, and 1 tsp salt. Add all to a sauce pan, bring to a boil, cover, and let simmer over low heat for 14-15 mins.
Now for the sausage- we’ll need 1/2 lb, sliced. My absolute favorite brand of smoked sausage is Eckrich- and since most smoked sausage only comes in 1 lb packages, I usually just go ahead and slice it all, and put the other half in the fridge for Red Beans & Rice or jambalaya later in the week. Or just go ahead and use it all in the gumbo. I won’t tell. :D
Add the smoked sausage to a skillet and then turn the heat to medium- cook, stirring occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.
In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo and stir.
Now to give the gumbo it’s distinct brown color and also to thicken it a little more, I use 1 tbsp filé power (pronounced fee-lay). Add to gumbo and stir (I use the whisk from the roux) until well incorporated.
And finally, add 3/4 lb of peeled and deveined shrimp to the gumbo. Turn off the heat, cover and allow to sit for 10 mins before serving. There will be plenty of residual heat in the pot to cook the shrimp to perfection.
Or if shrimp isn’t your thing, feel free to substitute with cooked, chopped chicken. This makes an excellent chicken & sausage gumbo! :) If making that way, I would boil 8 oz of boneless, skinless chicken breasts with 4 cups of water and 4 tsp chicken bouillon granules for 10-15 mins. Shred the chicken and reserve the 4 cups chicken broth to use in the gumbo. Then, when browning the sausage, add the chicken for the last couple of mins, then add to gumbo with the sausage.
Either way, you can’t go wrong- it’s delicious. I can’t get enough of this gumbo! :)
Shrimp & Sausage Gumbo[print_link]
2 tbsp butter
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/2 tsp kosher salt
1 tbsp minced garlic4 cups chicken stock
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper1 cup rice
2 cups water
1 tsp salt2 tbsp butter
2 tbsp flour
1 tablespoon file powder3/4 pounds shrimp, peeled and deveined
1/2 pound smoked sausageIn a large pot or dutch oven, melt 2 tbsp butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.
Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.
Start the rice- combine 1 cup rice, 2 cups water, and 1 tsp salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.
Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium, and cook, tossing occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.
In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo, and stir, then add file powder and stir until it is well incorporated.
Add the shrimp, turn off the heat, cover and allow to sit for 10 mins before serving. Serve over rice.
Makes 4 servings.
-
Creamy Chicken & Dumplings
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Red Beans & Rice
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Sweet, Summer Roasted Vegetables
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Grilled Chicken Pasta in a Tomato Cream Sauce
Make for: Dinner / Main Dish, Soups
Tags: sausage, seafood
I love that you not only share your recipes but that you include so many fantastic photos. This is a whole lot better then a cookbook! TKS!
Amanda, have you tried the turkey smoke sausage? It is very yummy!
I miss Gumbo. Can’t get File Powder here. Meant to buy some when I was back in the south visiting a few months ago but forgot. I think I’ll email some friends to mail me some because it looks so good I just have to make some!
YUM!! I’ve already put this on my “recipes to try” list! Can’t wait to make (and eat) it!
Hmm-mm! Smell so good and looks even better—and I’m not that crazy about shrimp! But, I think I’m going to give this recipe a try. (Yes, I’m stepping out of my comfort zone) Thanks for sharing—Karen
This does look very appetizing and easy to make. I will definitely give it a try. I must say that I am new to your blog. I had been to your font section a few months ago and downlaoded a few. Yesterday I happened upon your recipes and posted a question about a recipe. I was astonished and thrilled to get a response to my question. I will be a follower of yours from now on. Thanks so much!
this looks AMAZING! cant wait to try it!
I totally agree with Therese. I LOVE the gorgeous pictures you include! We made your dumpling recipe a few months back and it was delicious. I got your email about this recipe this morning and actually went to the store to buy the items I was missing so I could make this tonight. I couldn’t find file powder to save my life (and I’m in Atlanta, so you would think it would be here). I’m hoping we’ll be ok without it. Thanks again for always sharing!
@Colleen,
Oh yes, it’ll definitely still be taste great without it! :) Don’t worry about not being able to find it- it just won’t be dark in color, like traditional gumbo. Although I am surprised you couldn’t find it in Atlanta! :) I figured if my little rinky dink small town grocery store here in Alabama had it, you could probably find it anywhere! :)
I agree with Therese! I love the recipes and the great photos! You have talent :o)
I usually make my gumbo with sausage, shrimp AND chicken! By the way, I did not know that file’ was being commercially packaged; it will make it easier to find. Thanks for sharing!
I just have to comment again. I made this for dinner last night and it was FABULOUS!!! My husband actually took some to work today for lunch – and he usually goes out for lunch.
Yum!! Cannot wait to make this! Thanks for all the enticing photos accompanying the recipe! ;)
YUM! I think I have to try this. My husband has been out of town and said he would like something with seafood tomorrow night. I think this might be a great surprise!
Yum! Yum! Yum! Yum! Yum! This stuff was sooooo good! Thanks for sharing!
Okay, now I have to run to the store to get those ingredients! That looks and sounds absolutely fabulous!! Thanks for sharing.
I made this for dinner tonight… YUM! It was really, really good & super easy to make. I’m now ready to try some of your other good lookin’ recipes. THANKS!
Looks and sounds yummy. will have to try for dinner tonight.
Delicious! My husband and I both loved it! I will keep this one in my favorites! I love your blog! Thanks for sharing!
Just found your blog while clicking on links from other blogs. What fun stuff you have. Love the fonts and love your pics, recipes. Thank you and can’t wait to check you out weekly.
I made this for dinner tonight. While we were eating there was total quietness… lol. I love the sound of smacking lips & fork to ceramic bowl! Awesome recipe Amanda!
Amanda,
We had this recipe tonight and let me tell you something you ALREADY know! IT WAS GOOD! Thanks for a new recipe for my collection
Marilyn C.
Your entire site is eye candy! I make gumbo like this, but wouldn’t think of leaving out the okra. For anyone having trouble finding filé powder, it’s available online. Some places may have decided not to sell it because of controversy about the safety of sassafras. It’s explained on Wikipedia.