Shrimp and Sausage Gumbo Style Stew

• 2 tablespoons vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 4 garlic cloves, minced
• 1 pound smoked sausage, sliced
• 1 pound large shrimp, peeled and deveined
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Steps

1. 1 Heat oil in a large pot over medium heat. Whisk in flour to make a roux, cooking until dark brown.
2. 2 Add onion, bell pepper, and celery; cook until softened.
3. 3 Stir in garlic and cook for 1 minute.
4. 4 Add sausage and cook until browned.
5. 5 Pour in chicken broth and tomatoes, stirring to scrape up any browned bits.
6. 6 Season with thyme, oregano, cayenne, paprika, salt, and black pepper.
7. 7 Bring to a simmer and cook for 20 minutes.
8. 8 Gently fold in shrimp and cook until they turn pink.
9. 9 Serve hot, garnished with scallions if desired.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add okra for a traditional touch.
• Include chicken for a heartier stew.

Substitutions

• Use shrimp stock instead of chicken broth for extra seafood flavor.
• Substitute turkey sausage for a lighter option.

Pairings

• Cornbread
• Chilled white wine

Nutrition

Tips

• For a richer flavor, use andouille sausage.
• Make sure to stir the roux constantly to prevent burning.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stovetop.

Serving Suggestions

• Serve over steamed white rice.
• Pair with a crusty baguette.

FAQ