Tuesday, January 17, 2012

Shrimp and Sausage Gumbo

 I remember going on trips to New Orleans with my parents when I was a child. I will never forget going to a very authentic Cajun restaurant near Bourbon Street. Since the place did not have a child's menu, my parents ordered me a bowl of gumbo. I looked in horror and in disbelief at the large crab claws, oysters and shrimp shells floating around in my bowl. My dinner looked like it was going to make a run for it back to the sea. Now days I would give anything for a wonderful seafood filled bowl of gumbo. It is hard to beat Cajun cuisine. From the sauces, fresh seafood, étouffées, jambalayas and beignets, I love it all. 

If you have a passion for Cajun food, then please check out Jessica Chiasson-Wood's blog Cajunlicious. It is about all things Cajun. She is also selling her fabulous cookbook on her blog. 
I have caught myself drooling over pictures of food on her blog once or twice.

Shrimp and Sausage Gumbo:
2 tablespoons olive oil
1/4 onion, diced
2 cloves garlic, minced
2-3 stalks celery, finely diced
1/4 green bell pepper, finely diced
1 pound fresh Gulf shrimp, peeled
1 -2 andouille sausage, cooked and sliced
1 cup white rice cooked according to directions 
1 Tablespoon Gumbo File
1 teaspoon dried thyme
1 teaspoon Tabasco
1 cup of canned diced tomatoes 
3-4 green chives or onions sliced for garnish
1 container chicken broth
1 container fresh okra, sliced 
salt & pepper to taste

1/4  cup flour
4 tablespoons olive oil or canola oil
Heat oil in a cast iron skillet on medium low heat. Slowly add in flour. Stir constantly until roux is a caramel color. If the roux starts to stick to the pan add more oil. For a thicker gumbo, add more flour.


Heat olive oil in a dutch oven or large soup pot. Add garlic, onions, celery and bell pepper. Saute until tender. Add gumbo file, thyme, Tabasco and salt and pepper. Pour in chicken broth and tomatoes. Bring to a boil. In a small bowl, ladle out 1 cup of the hot broth. Slowly incorporate the cooked roux. Pour back into the pot. Turn down to a simmer. Add  shrimp and sausage. Cook 30 to 45 minutes. Serve with cooked white rice. Garnish with gumbo file and green onions.



  1. looks awesome + i love jessica's blog. cajun food is just so delicious!

  2. amy - Thanks! I agree...Love Jessica's blog and Cajun food is delish:)

  3. Just did a quick post on my blog about your yummy Gumbo and that you are featuring me! The gumbo looks amazing, you've got me drooling over here! Hope you don't mind that I used your picture in the post.

    @ Amy thanks!!!

  4. Cajunlicious - Thanks. Glad that I could give a "shout out" to your fabulous blog. Don't mind at all that you used the pic.

  5. Oh you do have a winner here! Picture perfect... and now I am so craving this dish. I am sure there is not even a drop of this leftover by now. Awesome post.

  6. Mary - I'm still impressed with your food pics. As you can tell... I'm still learning. Thank you for the comment.

  7. I always wanted to go to New Orleans. Its known for amazing food culture. Looks absolutly gorgeous the shrimp and sausage gumbo. Great post!

  8. Helene - Thank you!! I'm ready to go back to New Orleans. I appreciate the comment.

  9. This looks so good! Thanks for sharing.

  10. Beth - Thanks. It satisfies my Cajun food cravings:)

  11. This looks AMAZING! I am SO making this for my family this weekend. :-)

    KC @ www.OnePlusOneIsFour.com

  12. Mama KC - Many thanks. The great thing is that you can mix it up if you like and substitute chicken for the shrimp. It seems to some out differently each time I make it.

  13. I love the pictures of roux-making you have there. I am from South Louisiana, and that dark, dark roux is the thing of my dreams. A non-Cajun once remarked that they best gumbo he'd ever had was at......... (I won't say, because it was awful). I had some. It was BLONDE. I lost all respect for him...lol.

  14. Maggie - I like my roux between a Cafe Latte and Cappuccino color. It takes a lot of stirring to get it that color though. That is when I put my husband to work and make him stir the roux..LOL:)