How to Make Shrimp and Sausage Gumbo

Classic Shrimp and Sausage Gumbo

There are about as many versions of a pot of gumbo as there are cooks who make it, and this is merely one scenario of the famous dish. Follow these easy steps, and a delicious bowl of this shrimp and sausage gumbo will be ready for you to enjoy in under an hour.

Begin Making the Roux

One thing all good gumbos have in common is a roux—a blend of four and oil that is cooked until it is an amber-brown color. The unmistakably rich, nutty flavor that it adds to the soup/stew sets the dish apart from an ordinary soup.

In a heavy-bottomed medium saucepan, combine 1/2 cup of vegetable oil and 3/4 cup of all-purpose flour, and stir to combine.

Cook the Roux Until It Is Amber Brown

Cook the roux over medium heat, stirring almost constantly, until the mixture becomes a nice amber brown color, about 15 minutes. The roux will go several color changes: from pale cream to light brown to tan-brown to caramel to rich amber brown.

Finish Cooking the Roux

Once the roux reaches a deep amber-brown color, it will also start to emit a wonderful nutty aroma. Don't neglect the roux as it cooks, or it will begin to burn. When the roux is done cooking, remove the pan from the heat.

Prepare and Saute the Vegetables

Prepare the Vegetables

• 2 medium bell peppers (red, yellow or green, or a mix), cored, seeded, and cut into 1/2-inch pieces
• 1 large onion (coarsely chopped)
• 2 celery ribs (cut into 1/2-inch pieces)
• 2 garlic cloves (minced)

In a large Dutch oven or soup pot, heat 2 tablespoons of vegetable oil until shimmering. Add the bell peppers, onion, celery, garlic, and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened about 5 minutes.

Add the Roux

Stir the roux and add it to the vegetables, stirring to combine well. Cook, stirring often, for 5 minutes.

Chop the Andouille Sausage

Slice 1 pound of smoked andouille or kielbasa sausage lengthwise into quarters, and then slice into 1/4 inch thick.

Add the Stock and Flavorings

Add the chicken stock, Worcestershire sauce, oregano, and 2 tablespoons of the parsley, and simmer over moderate heat for 10 minutes.

Add the Okra

Add 1/2 pound okra (trimmed, cut crosswise into 1/4-inch-thick slices, or 1 10-ounce package frozen, thawed chopped okra) to the gumbo. Reduce the heat and simmer until the okra is tender about 15 minutes.

Add the Shrimp

Add the shrimp and scallions to the pot, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer. Remove the pot from the heat and adjust the seasonings. Let the gumbo rest for 10 minutes.

Serve the Gumbo

Ladle the gumbo into shallow bowls, and sprinkle with the remaining parsley. Serve with filé powder alongside, allowing each person to sprinkle it lightly over their serving. When stirred into the gumbo, it will slightly thicken it. You can also add a 1/2 cup of hot cooked rice to the gumbo if desired.