Imagine a simmering pot of Shrimp Sausage Gumbo, its rich, savory aroma wafting through your kitchen, the vibrant greens of Brussels sprouts mingling with the deep reds of tomatoes.
The gentle bubbling of the roux, thick and velvety, hints at the comforting warmth that awaits each spoonful.
This dish has been a lifesaver for me on countless occasions, like that one chilly evening when unexpected guests arrived, and all I’d were common pantry ingredients and a bit of creativity.
With its hearty mix of shrimp, sausage, and spices, this gumbo satisfies on busy weeknights or leisurely Sunday suppers alike. Its versatility and soul-soothing qualities make it a staple in my home.
Ready? Let’s cook this delightful Creole classic and bring a touch of warmth and tradition to your table!
Why You’ll Love It
- Delivers bold flavor with a mix of Cajun spices and fresh ingredients.
- Provides a hearty meal combining shrimp, sausage, and Brussels sprouts.
- Uses pantry staples like flour, oil, and canned tomatoes for convenience.
- Freezes beautifully for easy, make-ahead meals or leftovers.
- Offers a versatile dish that adapts well to personal spice preferences.
Ingredients
- 1 pound shrimp — peeled and deveined for easy preparation.
- 1 pound sausage — find quality sausage with real hardwood smoke.
- 2 cups Brussels sprouts — halve for even cooking.
- 1/2 cup all-purpose flour — essential for forming the roux.
- 1/2 cup vegetable oil — helps create a golden brown roux.
- 1 large onion — diced finely for even flavor distribution.
- 1 green bell pepper — chopped; adds a crisp texture.
- 2 celery stalks — chopped; provides a classic gumbo flavor.
- 4 cloves garlic — minced for a robust aroma.
- 4 cups chicken broth — use low-sodium for better control over seasoning.
- 1 can (14.5 ounces) diced tomatoes — adds acidity and depth.
- 2 teaspoons Cajun seasoning — adjust to taste for desired heat.
- 1/2 teaspoon dried thyme — enhances the savory notes.
- 1/4 teaspoon cayenne pepper — adjust for spice preference.
- 2 bay leaves — remove before serving.
- Salt and pepper — to taste; balance the flavors.
- Cooked rice — for serving; absorbs the gumbo’s flavors.
Step-by-Step Method
Create the Roux
Heat the vegetable oil in a large pot over medium heat. Gradually stir in the flour to create a roux. Stir constantly to prevent burning, achieving a golden brown color.
This step forms the foundation of the gumbo’s flavor, so patience is key. Make certain the roux has a smooth consistency before proceeding.
Cook the Vegetables
Add the diced onion, chopped green bell pepper, celery, and minced garlic to the roux. Cook until the vegetables are tender, stirring frequently.
This combination of vegetables creates the aromatic base known as the “holy trinity” in Creole cooking. Confirm the vegetables are well-coated with the roux for maximum flavor.
Brown the Sausage
Stir in the sliced sausage and cook for about 5 minutes. Allow the sausage to brown slightly, infusing the gumbo with its savory flavors.
Stir occasionally to guarantee even cooking. This step adds depth to the dish, enhancing its overall taste profile.
Combine with Broth and Tomatoes
Pour in the chicken broth and diced tomatoes, stirring well to combine with the existing mixture.
This forms the liquid base of your gumbo. Ascertain everything is mixed thoroughly, integrating the flavors from the roux and vegetables.
Season the Gumbo
Season the mixture with Cajun seasoning, dried thyme, cayenne pepper, bay leaves, salt, and pepper. Stir to distribute the spices evenly throughout.
Adjust the spice level to your preference, keeping in mind that the flavors will intensify as the gumbo simmers.
Simmer Gently
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 30 minutes, stirring occasionally.
This allows the flavors to meld and deepen. Ensure the pot is partially covered to prevent excessive evaporation while maintaining a rich consistency.
Add Shrimp and Brussels Sprouts
Add the peeled and deveined shrimp along with the halved Brussels sprouts. Cook until the shrimp are pink and cooked through, about 10 minutes.
Stir occasionally to guarantee even cooking and prevent sticking to the pot’s bottom.
Let the Gumbo Rest
Remove the gumbo from heat and let it rest for 10 minutes. This resting period allows the flavors to fully develop and settle.
Use this time to prepare your serving setup, confirming the gumbo is at its best when served.
Serve Over Rice
Serve the gumbo over cooked rice using a ladle. The rice should be fluffy and warm, complementing the gumbo’s bold flavors.
Adjust seasoning if needed before serving. Enjoy your flavorful Shrimp Sausage Gumbo with Brussels Sprouts!
Ingredient Swaps
- For a seafood alternative, you can substitute the shrimp with crab meat or crawfish.
- Replace sausage with a turkey or chicken sausage for a leaner option, or use a plant-based sausage for a vegetarian version.
- Use gluten-free flour to make the roux for those who are gluten intolerant.
- If Brussels sprouts are unavailable, try using okra or zucchini as a substitute.
You Must Know
1. Cook Roux Carefully: When making the roux, stir constantly to prevent burning, as this forms the base flavor for your gumbo.
2. Adjust Spice Level: Modify the amount of cayenne pepper and Cajun seasoning to suit your spice preference.
Taste and adjust the seasoning before serving.
3. Use Fresh Ingredients: Confirm your shrimp are fresh and properly peeled and deveined, and use fresh Brussels sprouts for the best flavor.
4. Rest Before Serving: Let the gumbo rest for 10 minutes after cooking to allow flavors to meld together.
5. Serve with Rice: Always serve your gumbo over cooked rice for a complete and traditional Creole meal.
Serving Tips
- Serve gumbo in deep bowls, ensuring shrimp and sausage are evenly distributed.
- Garnish with chopped parsley or green onions for added freshness and color.
- Pair with a slice of crusty French bread to soak up the flavorful broth.
- For extra heat, offer hot sauce on the side for individual preference.
- Accompany with a side of coleslaw for a revitalizing contrast.
Storage & Make-Ahead
Shrimp Sausage Gumbo can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare the gumbo and freeze it for up to 3 months.
Thaw overnight in the fridge and reheat on the stove.
Freezing may slightly alter the texture of the Brussels sprouts.
Reheating
To gently reheat Shrimp Sausage Gumbo, use the stovetop over low heat.
Stir occasionally.
Alternatively, microwave on medium power.
Use a preheated oven at 300°F until warmed through.
Cultural Significance of Gumbo
While savoring a bowl of gumbo, you’re not just indulging in a delicious meal; you’re experiencing a dish steeped in rich cultural history.
Gumbo embodies the vibrant tapestry of Creole cuisine, drawing from African, French, Spanish, and Native American influences. Each spoonful tells a story, a fusion of flavors that transcends generations.
Imagine the bustling kitchens of New Orleans, where gumbo’s roots dig deep into the soul of Louisiana. It’s a symbol of community, often bringing people together for shared meals and celebrations.
The roux’s rich, nutty aroma, mingling with spices and fresh ingredients, captures the essence of this culinary tradition.
Every bite connects you to a heritage that values diversity and creativity, making gumbo much more than just a dish.
Final Thoughts
Why not give this delicious Shrimp Sausage Gumbo with Brussels Sprout a try and make it your own by adjusting the spice level to suit your taste?
It’s a comforting dish that’s perfect for any occasion!
Frequently Asked Questions
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely, you can use frozen shrimp! I often do when fresh isn’t available. Just make sure to thaw them properly before cooking. The gumbo will still be deliciously flavorful and satisfying with frozen shrimp. Enjoy!
What Type of Sausage Is Best for Gumbo?
For the best gumbo, I recommend using Andouille sausage. Its smoky, spicy flavor beautifully complements the dish’s rich, savory essence. You’ll find it adds an authentic Creole touch that elevates every spoonful to perfection. Enjoy!
How Can I Thicken the Gumbo if Needed?
If your gumbo needs thickening, I suggest adding a cornstarch slurry or more roux. Just mix cornstarch with cold water, then stir it in. It’s a simple way to achieve that perfect, hearty consistency. Enjoy!
Is It Possible to Make This Gumbo in a Slow Cooker?
Absolutely, you can make it in a slow cooker. Just prepare the roux separately, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or until everything melds beautifully. Enjoy the aroma!
What Can I Substitute for Brussels Sprouts?
I’d swap Brussels sprouts with okra or zucchini for a delightful twist. Both add a unique texture and flavor, making the gumbo even more inviting. You’ll love how they meld with the spices and sauce!
Shrimp Sausage Gumbo with Brussels Sprout
Equipment
- 1 Large pot
- 1 Medium Skillet
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound shrimp peeled and deveined
- 1 pound sausage sliced
- 2 cup Brussels sprouts halved
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large onion diced
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 clove garlic minced
- 4 cup chicken broth
- 1 can diced tomatoes 14.5 ounces
- 2 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- salt and pepper to taste
- cooked rice for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat and gradually stir in the flour to create a roux; cook until golden brown.
- Add the onion, green bell pepper, celery, and garlic to the roux, cooking until the vegetables are tender.
- Stir in the sausage and cook for 5 minutes.
- Pour in the chicken broth and diced tomatoes, stirring well to combine.
- Season with Cajun seasoning, thyme, cayenne pepper, bay leaves, salt, and pepper.
- Bring the mixture to a boil, then reduce to a simmer for 30 minutes.
- Add the shrimp and Brussels sprouts, cooking until the shrimp are pink and cooked through, about 10 minutes.
- Remove from heat and let the gumbo rest for 10 minutes.
- Serve over cooked rice with a ladle.
Notes
