Description
A rich and savory Cajun stew featuring a deep chocolate roux, smoky andouille sausage, and tender shrimp served over rice.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 lb andouille sausage, sliced into rounds
- 1 lb large shrimp, peeled and deveined
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 bay leaf
- 2 cups cooked white rice (for serving)
- Sliced green onions (for garnish)
Instructions
- Heat a large pot over medium heat. Add the sliced andouille sausage and brown on all sides. Remove sausage with a slotted spoon and set aside, keeping the fat in the pot.
- Add butter to the pot and melt. Stir in the flour and whisk constantly over medium-low heat for 15-20 minutes until the mixture reaches a deep chocolate brown color.
- Add the diced onion, celery, and bell pepper to the roux. Cook for about 5-7 minutes until the vegetables are soft.
- Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.
- Slowly whisk in the chicken broth to avoid lumps. Add the bay leaf and the browned sausage back into the pot.
- Bring to a boil, then reduce heat to low. Simmer for 30-45 minutes until the flavors have merged and the stew has slightly thickened.
- Add the shrimp to the pot and cook for 3-5 minutes, or just until they turn pink and opaque.
- Remove the bay leaf and serve the gumbo hot over bowls of cooked white rice, garnished with green onions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun