Description
A rich and flavorful Shrimp and Sausage Gumbo featuring a caramel-colored roux, andouille sausage, shrimp, okra, and classic Cajun seasonings simmered to perfection in a savory broth. This hearty dish is perfect for a comforting dinner and is gluten-free and paleo-adaptable.
Ingredients
Scale
Roux
- 1/4 cup avocado oil or butter
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Proteins & Seasonings
- 12 oz. andouille chicken sausage or pork sausage, sliced
- 1 tablespoon cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper, optional
Liquids and Additional Ingredients
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tablespoon coconut aminos
- 2 bay leaves
- 1 lb. large shrimp, raw, peeled and deveined
- 1 1/2 cups frozen okra
- 1/4 cup green onions, sliced for garnish
Instructions
- Prepare Vegetables: Dice the onion, green bell pepper, and celery and place them in a bowl. Mince the garlic and set aside separately.
- Make Roux: In a large pot or Dutch oven, add the oil and flour. Heat on medium and whisk constantly for 20 minutes until roux reaches a golden brown caramel color, reducing heat if it starts to burn.
- Sauté Vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes. Then add the minced garlic and sauté for an additional 1 minute.
- Add Sausage and Seasonings: Stir in the sliced sausage, cajun seasoning, salt, and cayenne if using. Combine well with the vegetables.
- Add Liquids and Simmer: Pour in the chicken broth, water, fire roasted diced tomatoes with their juices, coconut aminos, and add the bay leaves. Bring to a low boil, then lower heat and simmer uncovered for 50 minutes.
- Prepare Shrimp: While the gumbo simmers, thaw and peel the shrimp if not done already.
- Add Shrimp and Okra: Stir in the shrimp and frozen okra, continuing to simmer for 10 minutes or until shrimp turn pink and are cooked through.
- Finish and Serve: Remove the bay leaves. Ladle the gumbo into bowls and garnish with sliced green onions. Enjoy immediately.
Notes
- Calories are per serving and are estimated.
- GF/Paleo option: use cassava flour instead of all purpose flour for paleo, or gluten free all purpose flour for gluten free.
- Storage: Store in a sealed container in the refrigerator for up to 4 days or freeze for up to 6 months; thaw overnight in refrigerator before reheating.
- Slow Cooker Option: Make roux in saucepan for 10 minutes until golden brown. Transfer roux to slow cooker. Add sausage, vegetables, seasonings, tomatoes, broth, water, coconut aminos, and bay leaves. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. Add shrimp and okra last, and cook 20-30 minutes more until shrimp are pink. Remove bay leaves and garnish before serving.
- For best roux results, whisk constantly and monitor heat to avoid burning.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg
