Creole-Style Sausage and Shrimp Gumbo Recipe

Introduction

Indulge in the hearty flavors of Creole-style Sausage and Shrimp Gumbo, a classic Louisiana dish packed with a savory blend of andouille sausage, shrimp, vegetables, and spices. This comforting one-pot meal is perfect for warming up on a chilly day or impressing guests with a taste of Southern cuisine.

Why Make This Recipe

If you crave a soul-satisfying dish that combines savory sausage, succulent shrimp, and a flavorful broth, this recipe is for you. The rich flavors of the Creole seasoning, thyme, and bay leaves create a mouthwatering gumbo that will transport you to the heart of New Orleans.

How to Make Creole-Style Sausage and Shrimp Gumbo

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons Creole seasoning
• 1/2 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1/2 cup chopped green onions (for garnish)
• Cooked white rice, for serving

Directions

1. Make the Roux: Heat oil in a pot, whisk in flour until dark chocolate color.
2. Sauté Vegetables: Cook onions, bell pepper, celery, and garlic in roux until tender.
3. Add Meats and Tomatoes: Stir in sausage, tomatoes, Creole seasoning, thyme, bay leaves, and broth.
4. Simmer: Let it simmer for 45 minutes, adjusting consistency if needed.
5. Add Shrimp: Cook shrimp until pink and cooked through.
6. Final Touches: Season with salt and pepper, remove bay leaves.
7. Serve: Ladle gumbo over cooked white rice, garnish with green onions.

How to Serve Creole-Style Sausage and Shrimp Gumbo

Serve this flavorful gumbo piping hot over a bed of fluffy white rice. The combination of tender shrimp, spicy sausage, and aromatic vegetables in a rich broth makes for a satisfying and complete meal.

How to Store Creole-Style Sausage and Shrimp Gumbo

Allow the gumbo to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Tips to Make Creole-Style Sausage and Shrimp Gumbo

• Stir the roux constantly to prevent burning and achieve a rich, dark color.
• Adjust the level of Creole seasoning to suit your spice preference.
• Customize the gumbo by adding okra, crab meat, or other seafood.

Variation

For a lighter version, use turkey sausage and shrimp instead of andouille sausage. You can also add more vegetables like okra, bell peppers, or okra for extra flavor and nutrients.

FAQs

1. Can I use pre-cooked shrimp in this recipe? Yes, but add them towards the end of cooking to prevent overcooking.
2. What can I substitute for andouille sausage? You can use smoked sausage or chorizo for a similar flavor profile.
3. Is Creole seasoning spicy? It can vary in heat level, so adjust according to your preference for spiciness.