Description
A rich and flavorful Shrimp and Sausage Gumbo featuring a deeply browned roux, andouille sausage, shrimp, okra, and aromatic vegetables simmered to perfection. This classic Cajun dish is perfect for a hearty dinner and can be made gluten free or paleo with simple substitutions.
Ingredients
Scale
Roux
- 1/4 cup avocado oil or butter
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
Vegetables
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 1/2 cups frozen okra
- 1/4 cup green onions, for garnish
Protein and Seasonings
- 12 oz. andouille chicken sausage or pork sausage, sliced
- 1 lb. large raw shrimp, peeled and deveined
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- 2 bay leaves
Liquids
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
Instructions
- Prep vegetables: Dice the onion, green bell pepper, and celery, then place them in a bowl. Mince the garlic and set aside separately.
- Make the roux: Add avocado oil or butter and flour to a large pot or Dutch oven over medium heat. Whisk constantly for 20 minutes until the roux is caramel golden brown but not burning; adjust heat if needed.
- Sauté vegetables: Add diced onion, bell pepper, and celery to the roux and sauté for 5 minutes. Add the minced garlic and sauté for 1 more minute.
- Add sausage and seasonings: Stir in the sliced sausage, cajun seasoning, salt, and optional cayenne pepper until combined.
- Add liquids and simmer: Pour in chicken broth, water, fire roasted diced tomatoes with juices, coconut aminos, and add bay leaves. Bring to a low boil, then reduce heat and simmer uncovered for 50 minutes, stirring occasionally.
- Add shrimp and okra: Stir in the peeled and deveined shrimp along with frozen okra. Continue simmering for 10 minutes or until shrimp turn pink and are cooked through.
- Finish and serve: Remove bay leaves, ladle gumbo into bowls, and garnish with chopped green onions. Serve hot and enjoy.
Notes
- Calories are per serving and are estimations.
- For gluten free or paleo versions, substitute all purpose flour with cassava flour or gluten free flour blend.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
- Freeze extra gumbo for up to 6 months; thaw in refrigerator overnight before reheating.
- Slow cooker option available: prepare roux on stovetop for 10 minutes, transfer to slow cooker, add remaining ingredients except shrimp and okra, cook on HIGH 3-4 hours or LOW 6-7 hours, then add shrimp and okra and cook additional 20-30 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg
