Shrimp And Sausage Gumbo
A comforting and flavorful gumbo recipe featuring shrimp and chicken sausage.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 0.25 cup avocado oil or butter
- 0.33 cup all-purpose flour use almond flour for gluten-free
- 1 count yellow onion diced
- 1 count green bell pepper diced
- 2 count celery stalks chopped
- 4 count garlic cloves minced
- 12 oz chicken sausage diced
- 1 tbsp Cajun seasoning
- 0.5 tsp salt
- 0.5 tsp cayenne pepper optional
- 32 oz chicken broth
- 1 cup water
- 14 oz fire-roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 count bay leaves
- 1 lb large shrimp raw, peeled, and deveined
- 1.5 cups frozen okra
- 0.25 cup green onions for garnish
Instructions
- Begin by prepping your vegetables: dice the onion, bell pepper, and celery, and place them in a bowl. Set aside. Mince the garlic and keep it separate.
- In a large pot or Dutch oven, add the avocado oil (or butter) and flour. Turn the heat to medium and whisk constantly for about 20 minutes. This step is crucial for achieving the perfect roux, which should be a golden brown color, similar to caramel. If it starts to burn, reduce the heat to low.
- After 20 minutes, add the diced onion, bell pepper, and celery to the pot. Sauté for 5 minutes, then add the minced garlic and sauté for an additional minute.
- Stir in the diced chicken sausage, Cajun seasoning, salt, and cayenne pepper (if using). Mix well.
- Pour in the chicken broth, water, diced tomatoes (with their juices), coconut aminos, and bay leaves. Bring the mixture to a low boil, then reduce the heat and let it simmer uncovered for 50 minutes. If you haven't done so already, thaw and peel the shrimp during this time.
- After 50 minutes, add the shrimp and frozen okra to the pot. Continue to simmer for another 10 minutes, or until the shrimp are pink and cooked through.
- Remove the bay leaves from the gumbo. Serve in bowls and garnish with chopped green onions. Enjoy your delicious gumbo!
Notes
For a gluten-free or paleo option, consider using almond flour or a gluten-free flour blend in place of all-purpose flour.