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This Easy Sausage and Shrimp Gumbo is the comfort meal of your dreams.
Creamy, spicy, and so incredibly beyond delicious. Simmered to perfection, ready and on the table in about 35 minutes.
I had a random craving for Gumbo today.
It was one of those cravings that was so strong, it completely de-railed me from my days plans, and next thing I knew, there I was.. cooking up some gumbo in the kitchen.
Let’s just say, I had to have it.
This Easy Sausage and Shrimp Gumbo is a simplified version of your traditional Gumbo, but I can assure you it’s not lacking any flavor. None whatsoever.
This bowl of goodness is like a flavor explosion in your mouth. A little bit spicy, a lot creamy, and mouth wateringly tasty.
We start by cooking up our sausage, onions, peppers, celery, and garlic in a little oil, until they are soft. Next, stir in all the delicious spices and broth.
Separately, we’ll mix up our slurry. (What’s a slurry?) A slurry is simply flour or cornstarch mixed with liquid, usually water or broth and is used as a thickening agent.
In this case, we add it to our pot of gumbo and let it simmer away to become thick and creamy goodness.
In the last 10 minutes of cooking, we’ll add our shrimp. Once they are pink and cooked through, we are almost finished! Adjust salt and pepper, stir in vinegar and green onions, and get ready to dig in.
We prefer to serve over white rice and serve some hot sauce on the side. Hope you love it!!!
PrintEasy Sausage and Shrimp Gumbo
- Yield: 3-4 1x
Ingredients
- 12 oz andouille sausage, sliced into rounds
- 1 white onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery ribs, halved and diced
- 4 cloves garlic, minced
- 1 T fresh thyme
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 Bay Leaves
- Salt and pepper, to taste
- 4 c chicken broth, more as needed
- 1 T flour
- 2–3 T water
- 15 shrimp, peeled and deveined
- 4 green onions, chopped
- 1/2 tsp distilled white vinegar
- White rice, for serving
- Hot sauce, for serving, optional
Instructions
- Heat a few T olive oil in a large dutch oven over medium heat. When oil is shimmering, add sausage, onion, green bell pepper, celery, and garlic. Cook for 4-6 minutes, until softened.
- Stir in thyme, paprika, cayenne, bay leaves, salt and pepper, and cook an additional 30-45 seconds. Pour in chicken broth and give it a big stir.
- In a separate small bowl, make your slurry by whisking the flour and water together until a creamy paste forms. Add to pot.
- Bring to a boil, then reduce heat, cover and simmer for 20-25 minutes, until gumbo has thickened.
- In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, adjust salt and pepper. Stir in green onions and vinegar.
- Serve spooned on top of white rice.
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