Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of New Orleans! This Cajun Sausage and Seafood Gumbo isn't just a recipe - it's a flavor explosion that promises to tantalize your taste buds and awaken your inner chef. With a rich, dark roux that tells a story of patience and passion, succulent shrimp, smoky sausage, and a symphony of Cajun spices, this gumbo is more than a meal - it's an experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Cajun
Serves: 6 servings
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled and deveined
- 4 cups chicken broth
- 2 cups okra, sliced
- 2 tbsp Cajun seasoning
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a large heavy-bottomed pot, heat vegetable oil over medium-high heat. Gradually add flour, stirring constantly to create a dark roux. Cook the roux, continuously stirring, until it reaches a deep chocolate-brown color, approximately 15-20 minutes. Be careful not to burn the mixture.
- Add chopped onions, green bell peppers, and celery to the roux. Sauté for 5-7 minutes until vegetables become soft and translucent. Stir in minced garlic and cook for an additional 1-2 minutes.
- Add sliced smoked sausage to the pot and cook for 3-4 minutes, allowing the sausage to slightly brown and release its flavors.
- Pour in chicken broth, stirring to combine and scrape any browned bits from the bottom of the pot. Add sliced okra and Cajun seasoning. Bring the mixture to a simmer.
- Reduce heat to low, cover the pot, and let the gumbo simmer for 45-50 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- During the last 5-7 minutes of cooking, add peeled and deveined shrimp. Cook until shrimp turn pink and are just cooked through.
- Season with salt and pepper to taste. Remove from heat and let stand for 5-10 minutes to allow flavors to meld.
- Serve hot over cooked rice, garnishing with additional Cajun seasoning or chopped parsley if desired.
Tips
- Roux is the Soul: The key to an authentic gumbo is a perfectly dark roux. Take your time and stir constantly - rushing this step can lead to burning and bitter flavors.
- Mise en Place is Crucial: Prepare all ingredients before you start cooking. Gumbo moves quickly once you begin, and having everything chopped and ready will make the process smooth.
- Don't Overcook the Shrimp: Add shrimp in the last 5-7 minutes of cooking to prevent them from becoming tough and rubbery.
- Let it Rest: Allow the gumbo to sit for 5-10 minutes after cooking. This helps the flavors meld and intensify.
- Customize Your Heat: Adjust the Cajun seasoning to your spice tolerance. Start with less and add more if needed.
- Storage Tip: Gumbo often tastes even better the next day, so don't hesitate to make it in advance. It freezes wonderfully for up to 3 months!
Nutrition Facts
Calories: 479kcal
Carbohydrates: 14g
Protein: 26g
Fat: 32g
Saturated Fat: 7g
Cholesterol: 93mg
