Shrimp and Sausage Gumbo is a classic southern dish with a touch of heat, and plenty of savory flavorful.
We kick things off with a roux, cooked to a beautiful caramelized color, before adding the “holy trinity” of veggies. If that’s a new term for you (like it was for me), it refers to onions, bell peppers, and celery. This combo is the staple of Louisiana and Cajun/Creole dishes. Once you get to this stage in the recipe, you can dash it into the frig for up to 3 days.
Now a combination of chicken broth, sauces (chili, Worcestershire, and hot sauce), along with fresh herbs, form the base of the savory sauce. Next, sliced okra serves as the magical thickener. Spicy andouille sausage and smoked ham hocks provide the flavor boost. Last but not least, shrimp is added to the simmering broth for a quick steam cook. Ladle your gumbo into shallow bowls over fluffy white rice and dig in!
Shrimp and Sausage Gumbo Tips
Okra – I used sliced frozen okra which is readily available in most large grocery stores. Okra is a vegetable that serves as a thickening agent as it cooks down. If you are not a fan, the original recipe recommends substituting Filé powder. But I suspect frozen okra is easier to find. Plus, once the okra simmers, its mild flavor blends seamlessly into the dish, so I recommend going this route.
Sausage – Andouille sausage provides the touch of heat and flavorful goodness which is key to the broth. I used Aidell’s Cajun Style Andouille Sausage which has a nice kick. But the hubby suggested trying a coarser ground sausage the next time I make this recipe.
Smoked Ham Hock – I substituted a smoked pork hock which delivered plenty of flavor, but no meat for shredding and adding to the gumbo. Next time I will hunt down a meaty smoked ham hock.
Seafood Options – I simplified the recipe by using just shrimp. The original recipe called for equal quantities of shrimp, crab clawmeat, and crayfish tails. So feel free to use whatever combination strikes your seafood fancy.
Make-ahead – I always appreciate a recipe that allows advanced preparation, like this one. I recommend rewarming the roux/veggie mixture so it loosens up, then slowly stirring in the broth. If the mixture seems like it’s not coming together smoothly, whisk it a bit and continue to simmer until it smooths out.
Group Inspiration
A shout out to the East Metro St Paul MN Foodies Facebook group who answered my question “What are you making for Christmas dinner?” I was overwhelmed by the 250+ answers and a variety of ideas. There was everything from simple appetizers to elaborate feasts. This group amazes me with their culinary passion and energy.
This is the dish I ultimately selected for our Christmas meal. It was a delicious culinary adventure, which provided a stash of leftovers, due to our intimate gathering of two.
Thanks for adding a Star Rating (IN RECIPE) To Let Others Know What You Thought!
Shrimp and Sausage Gumbo
Ingredients
- 1/4 cup peanut oil
- 1/4 cup flour
- 1 stalk celery, chopped
- 1 yellow oniion, chopped
- 1 green pepper, seeded and chopped
- 1 1/2 tsp minced garlic, or more, to taste
- 4 cups chicken broth
- 4 oz. frozen, sliced okra
- 1 meaty smoked ham hock (about 1 pound)
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. hot sauce, or more to taste
- 1/4 cup chili sauce (or ketchup)
- 1 tsp chopped fresh sage
- 1 tsp. chopped fresh rosemary
- kosher salt and fresh ground black pepper, to tatse
- 12 oz. smoked andouille (or other spicy sausage), sliced
- 1 lb peeled, deveined large shrimp (thawed if frozen)
- 1/2 cup chopped fresh flat-leaf parsley
To Serve:
- cooked white rice
Instructions
- In a large dutch oven cook peanut oil and flour over medium-low to medium heat to make a roux. Cook, stirring constantly until it reaches a dark caramel color, about 30 minutes. Keep a close eye on it so it doesn't burn, adjusting heat if required.
- Add celery, onions, pepper, and garlic, and cook, stirring occasionally, for 20 minutes longer. The mixture will be thick, with a creamy consistency. Make-ahead Note: this mixture can be cooled and refrigerated for up to 3 days. If prepared in advance, rewarm in Dutch oven before proceeding.
- Slowly stir in chicken broth, stirring constantly to blend. Add Worcestershire sauce, hot sauce, chili sauce, sage, rosemary, salt, and pepper. Stir to combine. Add ham hock, sausage, and okra. Bring to a simmer, and cook uncovered for 30 minutes.
- Remove ham hock. Once cool enough to handle, remove meat and shred.
- Stir shrimp and parsley into gumbo. Remove from heat, cover, and let stand for 5 minutes, until shrimp begins to curl and turn pink.
- Add shredded ham to gumbo, place over low heat, and bring to a gentle simmer.
- Serve gumbo over rice. Enjoy!
Made this one. Turned out delicious. I’m not a great fan of okra as I find it too slimy. Used File at the end to help thicken and add flavor. I fried up the sausage a bit to give it some caramelization prior to adding to the pot. And best of all fund a great Zydeco play list to get me in that Cajun frame of mind while cooking. Would absolutely make this again. Bravo.
Looks so good Cath, you have amazing patience to find all the ingrediences and make these delicious dishes, which we lived closer, I ‘d love to be a second in line taster.0
I wished we lived closer too! 💕 Finding the ingredients is usually pretty easy, the more challenging part is coming up with new ideas. Fortunately, I love to research and have many sources for inspiration.