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–+ servings
shrimp and sausage gumbo

Shrimp Gumbo with Sausage and Carrots

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine Cajun
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 1/2 pound sausage sliced
  • 3 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 carrots sliced
  • 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 salt
  • 1/4 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup green onions chopped
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat.
  • Stir in the flour to make a roux, cooking and stirring until golden brown.
  • Add chopped onion, bell pepper, carrots, celery, and garlic to the roux, and cook until vegetables are tender.
  • Stir in the sausage slices, cooking them until browned.
  • Pour in the chicken broth and diced tomatoes, then stir to combine.
  • Add the Cajun seasoning, salt, pepper, bay leaves, and Worcestershire sauce.
  • Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
  • Add the shrimp to the pot, cooking until they are pink and cooked through.
  • Remove from heat and let the gumbo rest for 10 minutes.
  • Stir in the green onions and fresh parsley before serving.

Notes

For the best flavor, let the gumbo sit overnight in the refrigerator to allow the spices to meld together. Adjust the level of heat by varying the amount of Cajun seasoning, and serve the gumbo over rice for a complete meal.
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