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Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.
This shrimp gumbo has been made on repeat all winter long. And I really do mean all winter long. Because there’s truly nothing better than walking into the house with the aroma of this gumbo simmering for the past 2 hours, waiting to be devoured, in the dead of winter.
Now it requires a bit of stirring and patience for the dark roux (the key to a great gumbo recipe) but I promise, your efforts will be well worth it. It’s savory, rich, hearty, and just so darn good, especially with a dash of hot sauce and some crusty bread off to the side.
TOOLS FOR THIS RECIPE
WHAT IS GUMBO?
Gumbo is a very popular stew in Louisiana made with a dark roux, the holy trinity of vegetables (onion, bell pepper, and celery), and a combination of seafood, andouille sausage, and chicken, typically served hot over cooked rice.
WHAT IS A DARK ROUX?
A roux is equal parts fat and flour. And the dark roux here takes patience (and the base for a very good gumbo recipe!). The roux requires constant stirring to prevent burning, and the color should resemble dark brown, or the color of milk chocolate.
CAN I USE DRY HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
HOW DO YOU SERVE GUMBO?
Gumbo is traditionally served hot with cooked white rice and hot sauce on the side.
- 1 cup basmati rice
- 5 tablespoons vegetable oil, divided
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 ½ cups frozen sliced okra
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon hot sauce
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In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
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Heat 1 tablespoon vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
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Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes.
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Whisk in flour until dark brown, about 20-25 minutes.
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Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.
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Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.
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Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours.
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Stir in okra until heated through, about 5 minutes.
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Stir in shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.
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Remove from heat; discard bay leaves and stir in parsley.
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Serve immediately with rice and hot sauce, if desired.
