Shrimp & Sausage Gumbo

Top 10 favorite meals

Nov 10, 2023

Okay, so this probably isn’t a weeknight dinner (it takes a quite a bit longer than our usual target of 45 minutes), but I just had to include it. Gumbo is one of our favorite meals, and it can be a fun activity to make with your kids on the weekend. Plus, the leftovers never disappoint.

If you DO want to make it on a weeknight, you can save time (albeit sacrificing a little flavor) by cooking the roux a little less, buying shelled shrimp (just make 6 cups of chicken stock instead of 4), and/or skipping the browning of the sausage. It’ll still taste great— I’ve done it that way and spent more like 45-50 minutes in the kitchen instead of 90. That being said, if you have the time, let it simmer for AWHILE once you’ve got it all in the pot (just keep the shrimp out until right before you eat so they don’t get rubbery).

Tip: if you’re hosting Thanksgiving this year and you’ll have dibs on the turkey carcass, wait and make gumbo then! Make turkey stock and throw in all the extra turkey meat, too— this is what my in-laws do, and their gumbo is truly AMAZING.

Shrimp & Sausage Gumbo
Cook time: 60-90 minutes
Serves: 6-8

For Dietary Restrictions

Gluten free: for the roux, use an equal amount of sweet rice flour instead of wheat flour; get a loaf of GF French bread
Dairy free: use olive oil or vegetable oil instead of butter

Kids Can Help

peel shrimp, wash vegetables, peel garlic and onion, mix the roux, measure ingredients for the spice blend

Ingredients

1 lb uncooked white rice (about 2 1/4 cups)
1 stick butter
¾ cup flour
2 green peppers
1 white onion
5-6 cloves of garlic
4 ribs of celery
12 oz frozen sliced okra
2 lb thawed shrimp with shells
12 oz Andouille sausage (I like Aidell’s)
48 oz chicken broth (or 4 tsp Better than Bouillon chicken base)
2 bay leaves
1 lemon
3 Tbsp Cajun seasoning (see recipe below)

For serving:
1 loaf French bread
Optional: hot sauce (I recommend Frank’s Red Hot!)

For the Cajun seasoning:
3 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp dried parsley
1 Tbsp dried basil
1 Tbsp ground thyme
1 tsp dried oregano

Tools

Rice cooker or medium-sized saucepan
Medium saucepan
Cutting board
Chef knife
Large soup pot
Large saucepan

Directions

Make your spice blend, mixing well. (You’re making enough for 2 more Cajun dishes, like red beans & rice!)
Make the rice: cook in 3 cups of water, adding 1 tsp salt before cooking.
Make the shrimp stock: Bring a small pot with 4 cups of water and ½ tsp of salt to a boil. Meanwhile, peel the shrimp, saving the shells in a bowl; once the water is boiling, add the shells (add more water if necessary to cover) and boil until liquid is reduced by about half. Set aside.
Start your roux: In a large soup pot, melt the butter over medium-low heat. Add the flour and whisk continuously to mix in; continue to stir as it cooks (don’t let it burn!) The roux will thicken and darken a little, which is what you want. Lower heat and cook for 10-15 minutes, stirring every minute or two while you prep your veggies (step 5). (Ask an older kid to stir if you have one!)
Peel and mince garlic and onion; wash green peppers and celery and chop into small (about ¼-½ in) pieces.
Add the veggies to the roux and cook gently until they start to soften, about 5-10 minutes, stirring frequently.
Bring a large pot of water to a boil, then make 4 cups of chicken broth by mixing 4 cups of water with approximately 4 tsp of bouillon. Add to the pot with the spice blend and bay leaves. Bring to a boil, then lower heat and simmer.
Cook your sausage (skip this step if you want– the Andouille is precooked– though it does deepen the flavor!) Slice sausage into coins; heat a bit of oil in a large skillet and add the coins. Brown both sides, then add to the gumbo pot. Quickly deglaze the pan with ½ cup of water and add it to the pot, too.
Slice the bread and toast- you can use the broiler if you keep a careful eye!
Add the okra (still frozen) and shrimp to the gumbo and allow to simmer for ~5 more minutes or until shrimp have turned pink.
Juice the lemon and add the juice to the gumbo, then taste and adjust seasoning as needed (you may want more salt and/or spice blend) and serve immediately over the rice.