Shrimp and Sausage Gumbo
Rich shrimp and sausage gumbo with dark roux, okra, and crab boil. Tips for roux, swaps, storage, and serving over rice.
There are as many Gumbo recipes as there are cooks on the Gulf Coast. Our recipe is original, and has everything in it except the kitchen sink. You will discover that it is wonderful.
Submitted by: William Hatten from Mobile, Alabama
Yield: About 5 Quarts
- Make a dark, nimble roux by stirring constantly until mahogany brown; if it burns start over.
- Flavor the stock with a crab boil tea, then add sausage, veggies, shrimp, okra, and seasonings.
- Serve over rice (about 1/2 part rice to 1 part gumbo); cool and refrigerate or freeze leftovers.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How do I make a dark roux without burning it?
Use equal parts oil and flour and heat over medium to medium-high. Stir constantly with a metal or wooden spatula until the color turns mahogany brown. It only takes a few minutes. If it smells scorched or looks black, discard and start over because burnt roux cannot be fixed.
What is crab boil and why do I make a tea with it?
Crab boil is a spicy seasoning blend used to flavor seafood. Steep the bag in 1 quart of chicken broth for 15 minutes, then discard the bag or strain the solids. That seasoned broth adds depth to the gumbo.
Can I use different meats or seafood in this gumbo?
Yes. Chicken, ham, pork, different sausages, crab, fish, or crawfish all work. Adjust the order and timing: tougher meats need longer simmering, while delicate seafood should be added near the end.
Can I use fresh okra instead of frozen?
Yes. Fresh okra can replace frozen. Dice it and add it when you add the shrimp and tomatoes. Okra helps thicken the gumbo and adds classic flavor.
Should I add file powder to thicken and flavor the gumbo?
File powder is optional. It thickens and gives an earthy flavor. If you use it, sprinkle a little in off the heat near the end to avoid a stringy texture. The recipe author does not use file.
How can I make the gumbo less spicy?
Reduce or omit the crushed red pepper and use less smoked hot paprika. Use a milder sausage or remove seeds from peppers. Taste near the end and adjust salt and pepper gradually.
How long can I store leftover gumbo and how do I reheat it?
Refrigerate in a covered container for 3 to 4 days. Freeze for up to 3 months. Reheat gently on the stove over low to medium heat. Gumbo often thickens when cold, so add a splash of broth or water while reheating if needed.
What rice-to-gumbo ratio should I use when serving?
Use about 1/2 part cooked rice to 1 part gumbo by volume. For example, ladle one cup of gumbo over half a cup of rice. Serve the gumbo spooned over the rice.
How do I make a dark roux without burning it?
Use equal parts oil and flour and heat over medium to medium-high. Stir constantly with a metal or wooden spatula until the color turns mahogany brown. It only takes a few minutes. If it smells scorched or looks black, discard and start over because burnt roux cannot be fixed.
What is crab boil and why do I make a tea with it?
Crab boil is a spicy seasoning blend used to flavor seafood. Steep the bag in 1 quart of chicken broth for 15 minutes, then discard the bag or strain the solids. That seasoned broth adds depth to the gumbo.
Can I use different meats or seafood in this gumbo?
Yes. Chicken, ham, pork, different sausages, crab, fish, or crawfish all work. Adjust the order and timing: tougher meats need longer simmering, while delicate seafood should be added near the end.
Can I use fresh okra instead of frozen?
Yes. Fresh okra can replace frozen. Dice it and add it when you add the shrimp and tomatoes. Okra helps thicken the gumbo and adds classic flavor.
Should I add file powder to thicken and flavor the gumbo?
File powder is optional. It thickens and gives an earthy flavor. If you use it, sprinkle a little in off the heat near the end to avoid a stringy texture. The recipe author does not use file.
How can I make the gumbo less spicy?
Reduce or omit the crushed red pepper and use less smoked hot paprika. Use a milder sausage or remove seeds from peppers. Taste near the end and adjust salt and pepper gradually.
How long can I store leftover gumbo and how do I reheat it?
Refrigerate in a covered container for 3 to 4 days. Freeze for up to 3 months. Reheat gently on the stove over low to medium heat. Gumbo often thickens when cold, so add a splash of broth or water while reheating if needed.
What rice-to-gumbo ratio should I use when serving?
Use about 1/2 part cooked rice to 1 part gumbo by volume. For example, ladle one cup of gumbo over half a cup of rice. Serve the gumbo spooned over the rice.
My gumbo is still simmering, but frequent taste tests prove this recipe to be a winner. No additional salt was needed, as the seafood seasoning I used was very salty. I can’t wait to serve this for dinner!
The smoky flavours and combination of veggies and meats (I used scallops, chicken and spicy sausage) were amazing, the recipe is quite large, so get ready for leftovers.