Shrimp and Sausage Gumbo
Shrimp and sausage gumbo with okra: a lighter Cajun classic made with olive oil and chicken sausage. Flavorful, hearty, and easy to make!
Servings: 6
Calories: 315kcal
Equipment
Ingredients
- 1 cup onion chopped (about 1 small onion)
- 1 cup celery diced
- 1 cup green bell pepper diced
- 1/4 cup extra virgin olive oil
- 2 tbsp extra virgin olive oil
- 1/4 cup all-purpose flour
- 1/4 cup garlic minced
- 6 cups vegetable broth
- 1 can fire-roasted tomatoes with juices
- 2 ea Al Fresco smoked andouille chicken sausage sliced into ½-inch rounds
- 1 lb shrimp peeled and deveined
- 2 cups okra sliced
- 2 tbsp Cajun spice mix (Essence of Emeril or similar)
- 2 bay leaves
- 1 tsp filé powder
- 1/2 tbsp kosher salt
- 1/2 tsp black pepper
- 2 green onions thinly sliced (for garnish)
Instructions
- Make the roux: In a large saucepan, whisk together ¼ cup olive oil and flour over medium-high heat. Stir constantly until it turns a deep brown, about 15–20 minutes.
- Add broth: Remove from the heat and slowly whisk in vegetable broth until smooth. Bring back to a boil, cook until slightly thickened, then cover and set aside.
- Cook the trinity: In a Dutch oven, heat 2 tbsp olive oil. Sauté onion, celery, and bell pepper until softened, about 5 minutes.
- Add seasoning: Stir in garlic and Cajun spice mix, cooking 1 minute until fragrant.
- Combine base: Add fire-roasted tomatoes, the reserved roux mixture, and bay leaves. Bring to a boil, then reduce to low and simmer 30 minutes.
- Add okra: Stir in sliced okra. Simmer another 10 minutes.
- Finish with protein: Add shrimp and sausage. Cook until shrimp are pink and sausage is heated through, about 5 minutes.
- Final touch: Remove from heat, stir in filé powder, and garnish with green onion before serving.
Notes
- Substitutions: Replace shrimp with cut-up chicken thighs or crabmeat. For vegetarian gumbo, skip the sausage and double the okra.
- Sodium tip: The salt level will depend on your broth and sausage. For a lighter option, use a low-sodium broth and a natural chicken sausage brand like Al Fresco. Taste before adding extra salt.
- Spice level: Cajun seasoning varies; adjust to taste. Add cayenne for more heat.
- Scaling: Recipe doubles easily for a crowd.
- Reheating: Warm gently on the stovetop. Avoid boiling once filé is added, or it can turn bitter.
Nutrition
Calories: 315kcal | Total Carbohydrate: 21g | Protein: 24g | Total Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 142mg | Sodium: 941mg | Potassium: 587mg | Dietary Fiber: 5g | Total Sugars: 6g | Vitamin A: 1874IU | Vitamin C: 34mg | Calcium: 136mg | Iron: 2mg | Includes Added Sugar: 0.3g