Description
A classic Louisiana Gumbo, featuring a rich roux, andouille sausage, and shrimp, served hot over rice.
Ingredients
Scale
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1/2 cup vegetable oil
- 6 cups chicken broth
- 1 chopped onion
- 1 chopped bell pepper
- 1 chopped celery stalk
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- Chopped green onions for garnish (optional)
- Chopped parsley for garnish (optional)
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Once hot, add the flour and stir constantly to make a roux. Continue stirring until the roux turns a deep brown color, approximately 20-30 minutes.
- Add the sliced andouille sausage to the pot and cook for about 5 minutes, allowing it to brown slightly.
- Stir in the chopped onion, bell pepper, and celery. Sauté for another 5 minutes until the vegetables are softened.
- Pour in 6 cups of chicken broth and bring the mixture to a boil.
- Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- After 30 minutes, add the shrimp to the pot along with the garlic, Cajun seasoning, bay leaves, salt, and black pepper.
- Continue to simmer for an additional 10 minutes until the shrimp are cooked through.
- Remove the bay leaves before serving.
- Serve the gumbo hot over cooked rice and garnish with chopped green onions and parsley if desired.
Notes
- Adjust the seasoning according to your taste.
- For a spicier version, add more Cajun seasoning or hot sauce.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg