Shrimp and Sausage Gumbo

Tuesday, February 2, 2016
Shrimp and Sausage Gumbo is slow simmered and filled with lots of delicious flavor from Serena Bakes Simply From Scratch.

Last week when the weather was rainy and overcast Colt and I made a batch of Shrimp and Sausage Gumbo to warm the soul on a chilly day.

Even though I'm far from southern I've always been drawn to the food and recipes.

The long slow simmer of roux in Shrimp and Sausage Gumbo is an important step to building a rich, smokey, mahogany roux, with fabulous flavor.

It's not a dish to make when your in a rush, but well worth the time spent to build the flavors.
I can't promise this recipe for Shrimp and Sausage Gumbo is authentic since I'm a Northwest girl, but I can promise you the taste will tantalize your taste buds, and leaves the memory lingering long after it's gone.

Shrimp and Sausage Gumbos a fun way to celebrate Mardi Gras without leaving the house, and a great excuse to invite company over to enjoy.

Mix butter, oil, and flour to make rough for Shrimp and Sausage Gumbo from Serena Bakes Simply From Scratch.

Melt 1/4 cup Butter and 3/4 cup Cooking Oil in a heavy duty deep skillet or large cast iron pan over medium heat until oil is hot and butter is melted.

Sprinkle in 1 cup All-Purpose Flour while stirring.

The secret I've found to a good roux is a long slow simmer.

That is why a heavy pot is so important to maintain even heat distribution, and prevent burning.

Cook roux until dark mahogany brown for Shrimp and Sausage Gumbo from Serena Bakes Simply From Scratch.

Cook roux for about 30 minutes stirring frequently to prevent burning until roux is a dark mahogany brown like chocolate.

If the roux at any point has black bits it's burnt, and will need to be restarted so it's important to keep an eye on the roux to achieve the proper color without burning.

Also if roux starts to smoke remove it from heat for a few minutes to reduce temperature.

The roux was much darker than the picture suggests, but do to using overhead kitchen lights the color is blown out.

Dark Roux with onion, celery, Bell Pepper, Garlic the holy trinity from Serena Bakes Simply From Scratch.

Add:
  • 1 medium sized Diced Onion
  • 6 ribs Diced Celery
  • 1 whole Seeded and Diced Green Bell Pepper
  • 6 cloves Minced Garlic

Stir until well combined and onion starts to soften.

Holy Trinity of bell pepper, onion, garlic, celery, roux with sausage and bay leaves for Shrimp and Sausage Gumbo from Serena Bakes Simply From Scratch.

Add 1 pound Sliced Smoked Andouille Sausage, and 3 whole Bay Leaves.

Stir until combined.

Stir in thyme, salt, smoked paprika, cayenne pepper into roux to make Shrimp and Sausage Gumbo from Serena Bakes Simply From Scratch.

Slowly stir in 4 cups Chicken Stock and 2 cups Water.

Then add:
  • 1 tablespoon Minced Fresh Thyme
  • 1 teaspoon Salt
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Granulated Garlic
  • 1/4 teaspoon Cayenne Pepper or to taste.

Bring to a simmer, cover, and cook for 45 minutes to an hour over low heat.

Shrimp and Sausage Gumbo stir in raw shrimp from Serena Bakes Simply From Scratch.

Stir in 1 pound Peeled Shrimp, cook until shrimp are pink about 3-5 minutes.

Add 1 tablespoon File Powder, stir until combined.

Shrimp and Sausage Gumbo recipe with a scoop of rice in a dark roux is delicious for dinner from Serena Bakes Simply From Scratch.

Remove Bay Leaves.

Serve Shrimp and Sausage Gumbo with a scoop of hot Rice.

Garnish with fresh Chopped Parsley, and Green Onion.

Shrimp and Sausage Gumbo is slow simmered in a rich mahogany roux with onions, celery, bell pepper is a delicious dinner recipe from Serena Bakes Simply From Scratch.

Shrimp and Sausage Gumbo is perfect comfort food on a chilly day and well worth the long slow cook time required for maximum flavor.

A few other Southern Favorites we love are:


Shrimp and Sausage Gumbo, Shrimp, Sausage, Gumbo, Recipe, Creole, Serena Bakes Simply From Scratch, new orleans, nola, Mardi Gras, Dinner, Dark Roux, Roux,
Gumbo, Shrimp, Sausage, Recipe, Dinner
Southern
Yield: 6 ServingsPin it

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo is slow simmered and filled with lots of delicious flavor from Serena Bakes Simply From Scratch.
5 out of 5 based on 1 user ratings
prep time: 35 minscook time: 1 hourtotal time: 1 hours and 35 mins

ingredients:


  • 1/4 cup Butter
  • 3/4 cup Cooking Oil
  • 1 cup All-Purpose Flour
  • 1 whole Medium Sized Onion, Diced
  • 6 ribs Celery, Diced
  • 1 whole Bell Pepper, Seeded and Diced
  • 6 cloves Garlic, Minced
  • 1 pound Smoked Andouille Sausage, Sliced
  • 3 whole Bay Leaves
  • 4 cups Chicken Stock
  • 2 cups Water
  • 1 tablespoon Fresh Thyme, Minced
  • 1 teaspoon Salt
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Granulated Garlic
  • 1/4 teaspoon Cayenne Pepper Or More To Taste
  • 1 pound Shrimp, Peel and Deveined
  • 1 tablespoon File Powder
  • For Serving: Cooked Rice, Chopped Parsley, and Chopped Green Onion

instructions


  1. In a heavy duty deep skillet or cast iron pan add butter and oil. Cook over medium heat until hot and butter is melted.
  2. Slowly sprinkle flour into oil while whisking. Cook mixture over medium heat for around 30 minutes until a deep, dark mahogany, chocolate color. Stir frequently for even color, and to prevent burning. If roux starts to smoke remove from heat for a few minutes to cool. If the roux burns it needs to be discarded and restarted.
  3. Stir in onions, celery, bell pepper, and garlic. Cook until softened. Add sausage and bay leaves. Stir until combined.
  4. Slowly stir in chicken stock, water, thyme, salt, smoked paprika, granulated garlic, and cayenne pepper. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes- 1 hour.
  5. Stir in shrimp and cook until pink about 3-5 minutes.
  6. Add file powder and stir until combined.
  7. Serve with a scoop or rice. Garnish with fresh parsley and green onions.
calories
743
fat (grams)
58
carbs (grams)
30
protein (grams)
36
sugar (grams)
6
Created using The Recipes Generator

Shrimp and Sausage Gumbo recipe with easy to follow step by step picture instructions. serenabakessimplyfromscratch.com

Shrimp and Sausage Gumbo in rich dark roux is a family favorite recipe for dinner from Serena Bakes Simply From Scratch.

Shrimp and Sausage Gumbo is a favorite recipe for Mardi Gras parties! It's delicious with a rich dark roux from Serena Bakes Simply From Scratch.

2 comments

  1. Omg it tastes great! I only added creole seasoning. Thanks!

    ReplyDelete
  2. Hello Maria: You will have another layer if taste if you add 1 can of real crab meat to your roux and you could also add chicken to this recipe, getting your chicken broth from cooking the chicken. Another thing we do in the south is put the file in the gumbo after cooking and serving as the taste of file puts some people off when it is cooked in the gumbo. PS: Gumbo is technically not gumbo without the okra but I have cooked mine just as you do and won several first place cook offs with my own variations in seasoning. I am from Texas but all my ancestors were from Louisiana (Cajun Country in South La.)

    ReplyDelete

Serena Bakes Simply From Scratch Copyright © 2011-2018 All Rights Reserved. Powered by Blogger.