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 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
Featured in this Recipe
Preparation Instructions:
Make a tea with 1 quart of chicken broth and 3 tablespoons (1 bag) of crab boil. Simmer for 15 minutes and set aside. Discard the bag of crab boil, or strain out the spice blend.
Add the olive oil and flour to a stock pot and heat on medium-high with constant stirring until it is mohogany brown. This is roux, and it is the only difficult part of this recipe.
The secret is constant stirring and constant attention. This will only take a few minutes. The roux must be dark brown but not burnt. There is no recovery from burned roux. If this happens, wash up and start over. Use a metal or wooden spatula, nylon or plastic will melt in the hot roux.
Add the onions, celery and bell pepper, and stir. Add the crushed red pepper flakes and sausage and stir for several minutes.
Add the crab boil liquid and the rest of the chicken stock. Add the potatoes, carrots, and simmer for 20 minutes.
Add the shrimp, okra, tomatoes, and paprika, and simmer for another 20 minutes. Add salt and black pepper to taste.
Serve over rice. Use about 1/2 part rice to 1 part gumbo.
thespicehouse.com
More About This Recipe
You can use almost any meat to make gumbo. The results will be equally good. Try chicken, ham, pork, almost any sausage, shrimp, crab, fish, or crawfish. Our preference is shrimp and sausage, and is the one we always cook. You will notice that we don't use file gumbo. We don't think that it adds to the dish.
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.