🍤🔥 Shrimp and Sausage Gumbo with Deep-Cooked Roux

A bold, hearty, and soulful dish packed with smoky sausage, juicy shrimp, and classic Cajun flavors.

🕒 Prep Time: 20 minutes

🍳 Cook Time: 1 hour 15 minutes

⏱ Total Time: 1 hour 35 minutes

🍽 Servings: 6-8

Ingredients

🔸 For the Roux:

• 1/2 cup vegetable oil (or unsalted butter)

• 1/2 cup all-purpose flour

🔸 For the Gumbo:

• 1 lb large shrimp, peeled and deveined

• 1/2 lb smoked sausage, sliced into 1/4-inch rounds

• 1 green bell pepper, diced

• 1 medium onion, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1/2 lb okra, sliced (optional but classic)

• 6 cups chicken or seafood stock

• 2 tsp paprika

• 1 tsp cayenne pepper (adjust to taste)

• 1 tsp dried thyme

• 1 tsp oregano

• 2 bay leaves

• Salt and black pepper, to taste

• 1 tbsp Worcestershire sauce

• 1 tbsp hot sauce (optional, for heat)

• 1/4 cup fresh parsley, chopped (for garnish)

• 3 green onions, chopped (for garnish)

• 3 cups cooked white rice, for serving

Instructions

🔥 Step 1: Prepare the Roux

1. In a large, heavy-bottomed pot or Dutch oven, heat 1/2 cup oil over medium heat.

2. Gradually whisk in 1/2 cup flour, stirring constantly.

3. Cook, stirring frequently, for 15–20 minutes until the roux turns a deep golden-brown or chocolate color—careful not to burn it. This roux is your flavor base.

🧅 Step 2: Cook the Vegetables

1. Add the onion, celery, and bell pepper (the Cajun “holy trinity”) directly into the roux.

2. Sauté for about 5 minutes, until softened.

3. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

🌶 Step 3: Add Sausage and Okra

1. Stir in the sliced sausage and okra (if using).

2. Cook for about 5 minutes, allowing the sausage to brown slightly and okra to soften.

🧂 Step 4: Season the Gumbo

1. Add paprika, cayenne, thyme, oregano, bay leaves, salt, and black pepper.

2. Slowly pour in the stock, stirring to deglaze and combine.

3. Bring to a gentle simmer.

🕰 Step 5: Simmer the Gumbo

1. Reduce the heat to low and let the gumbo simmer uncovered for 45 minutes, stirring occasionally.

2. The sauce will thicken slightly and the flavors will deepen.

🍤 Step 6: Add the Shrimp

1. About 10 minutes before serving, stir in the shrimp.

2. Cook until the shrimp are pink and opaque, about 5–7 minutes.

🌿 Step 7: Finish and Serve

1. Stir in Worcestershire sauce and hot sauce (if using).

2. Taste and adjust seasonings as needed.

3. Remove bay leaves before serving.

4. Spoon gumbo over a bed of warm white rice.

5. Garnish with chopped parsley and green onions.

💡 Tips & Variations

• Boost flavor by searing the sausage first before making the roux. Remove it and add it back later.

• Thicken naturally with okra or finish with a pinch of filé powder (ground sassafras) for a classic Louisiana touch.

• Want more seafood? Add lump crabmeat or crawfish tails along with the shrimp for a deluxe version.

• Make it ahead: Gumbo tastes even better the next day!