Shrimp and Sausage Gumbo Creole-Style
A bold, richly flavored Shrimp and Sausage Gumbo Creole‑Style made with homemade shrimp stock, smoked andouille sausage, okra, and aromatic vegetables in a dark roux base. Serve over brown rice for a comforting southern classic.
Servings
Ingredients
- 1½ pounds small shrimp 51–60 count, peeled and deveined (reserve shells and tails)
- 1 cup clam juice
- ½ cup plus 1 tablespoon vegetable oil divided
- ½ cup all-purpose flour
- 2 medium onions finely chopped
- 1 medium red bell pepper finely chopped
- 1 celery rib finely chopped
- 12 ounces frozen okra sliced ½-inch thick
- 6 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- 1 pound andouille sausage sliced ¼-inch thick
- ½ cup fresh parsley chopped
- Kosher salt and freshly ground black pepper to taste
- 4 cups hot steamed brown rice for serving
- 4 scallions thinly sliced, for garnish
Instructions
Prepare the Shrimp Stock
- In a medium saucepan, combine reserved shrimp shells and tails with 1 quart of water. Bring to a boil over medium-high heat. Reduce to a simmer and cook uncovered for 20 minutes. Strain and discard the solids. Combine the resulting shrimp stock with the clam juice and an additional 1 quart of cold water. Set aside.
Create the Roux
- In a large Dutch oven or heavy-bottomed saucepan, heat ½ cup vegetable oil over medium-high heat for 2 minutes. Reduce to medium heat, add the flour, and stir continuously with a wooden spoon to remove lumps. Cook, stirring constantly, for approximately 20 minutes or until the mixture turns a deep brown color resembling dark peanut butter and emits a toasty aroma.
Cook the Vegetables
- To the roux, add the onions, red bell pepper, celery, okra, garlic, thyme, cayenne pepper, bay leaves, a pinch of salt, and a few grinds of black pepper. Stir to combine. Cook over medium heat, stirring occasionally, until the vegetables have softened, about 10–15 minutes.
Add the Stock
- Gradually add half of the shrimp stock mixture to the pot, stirring vigorously to incorporate. Add the remaining stock and bring to a gentle simmer. Reduce heat to medium-low and continue to simmer uncovered for 30 minutes. Skim any foam or impurities from the surface as needed.
Sauté the Sausage
- Meanwhile, in a large sauté pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Sear the andouille sausage slices in a single layer until golden and crisp on the bottom, approximately 3 minutes. Flip and brown the other side for an additional 2 minutes. Remove from the pan. If necessary, deglaze the pan with ¼ cup water, scraping up browned bits. Simmer for 2 minutes and transfer these juices to the gumbo pot.
Incorporate Sausage and Simmer
- Add the sautéed sausage to the gumbo and continue simmering for an additional 30 minutes.
Add Shrimp and Finish
- Stir in the raw shrimp and cook until just opaque and cooked through, about 5 minutes. Turn off the heat and stir in the fresh parsley. Season with additional salt and pepper to taste.
Serve
- To serve, ladle gumbo into bowls and top each portion with approximately ⅓ cup of hot brown rice. Garnish with sliced scallions and serve immediately.
Notes
To Make It Gluten-Free: Substitute the all-purpose flour in the roux with a gluten-free flour blend or rice flour. Ensure the andouille sausage and clam juice used are certified gluten-free. All other ingredients are naturally gluten-free.