| Prep: 30 mins | Cook: 2 hours | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 625 | 30g | 7g | 45g |
| sugars | fibre | protein | salt |
| 5g | 4g | 32g | 1.45g |
Why I Love American Cajun Shrimp and Sausage Gumbo
There’s something absolutely magical about the process of making a genuine pot of Cajun Shrimp and Sausage Gumbo. Summoning my roots from Boston seafood culture, I’ve always found the spirit of a good gumbo to be somewhat akin to that of a hearty New England stew. Be it the quality of the shrimp, the preparation of the ingredients or the flavors that dance in your mouth once the dish is ready, this gumbo recipe has always held a special place in my heart and kitchen.
A Yearning for Cajun Flavors
It was during my gastronomical exploration of different cuisines, that I came across the great Chef John Besh. His take on classic Southern dishes, especially Cajun and Creole, stood out to me. I was drawn to how the recipe exhibited a balance of spice, savory, and soulfulness, all under one roof. It was through these escapades that I found the inspiration to add my own twist to this iconic American dish. With each ingredient and step of the Cajun Shrimp and Sausage Gumbo, there is story and a love for a food that stretches beyond the boundary of taste. This is something I have always aimed to capture.
Bringing Comfort Home
The moment the aroma of the sizzling sausages, sautéed bell peppers, and onions fills my kitchen, Laura, my fiancé, knows it’s Cajun shrimp and sausage gumbo night. The infusion of these distinctive flavors, paired with the additional kick of cayenne pepper, makes every mouthful an adventure and yet, a comfort – reminiscent of the warmth embodied in my Irish family’s recipes.
Our little boy, just a few months old, might be too young to sample this culinary gem, but I can only hope that when he’s old enough, this recipe will transpose him to a world where food isn’t just about curbing hunger, but rather an immersive cultural and familial experience. The power of this Cadun Shrimp and Sausage Gumbo is not just in its taste, but in the narratives and love it carries from one generation to the next.
What You’ll Need
- 1 lb medium shrimp, peeled and deveined
- 2 sausages, sliced
- 1 cup all-purpose flour
- 1 cup cooking oil
- 2 cups onions, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 1 cup okra, sliced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tablespoon cajun seasoning
- 1 teaspoon thyme, dried
- 1 teaspoon parsley, dried
- 1/2 teaspoon cayenne pepper
- 1 cup green onions, sliced
- 6 cups of cooked rice
- Salt and pepper to taste
Method
Step One
First, get a heavy bottomed pot and pour the oil into it. Slowly whisk in the flour, until the mixture becomes smooth. Continue to stir it over medium heat for about 15-20 minutes until the mixture turns a dark reddish-brown color. This process is creating a roux, which will thicken the gumbo.
Step Two
Add the onions, bell pepper, celery and garlic to the roux, and stir to combine. Cook these ingredients for about 5-7 minutes, until they start to soften.
Step Three
Next, add the sausages and okra to the pot, and continue to stir it. Cook this mixture for about 5 minutes. The okra should start to become tender, and the sausages should start to brown a bit.
Step Four
Add the chicken broth, diced tomatoes, bay leaves, cajun seasoning, thyme, parsley, cayenne pepper, and some salt and pepper into the pot. Stir to combine all the ingredients, and then bring the mixture to a boil. Once it starts boiling, reduce the heat and let it simmer for about 30 minutes.
Step Five
Next, add the shrimp to the pot and cook it for about 5-7 minutes, until the shrimp turns pink and is cooked through. Then, add the sliced green onions and stir to combine.
Step Six
Finally, taste the gumbo and adjust the seasonings according to your preference. Serve the gumbo hot over the cooked rice.
