Food and Recipes Dish Gumbo Shrimp And Sausage Gumbo 5.0 (3) 2 Reviews If there's a more satisfying meal to make for cool weather, we haven't found it. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on November 27, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Active Time: 1 hr Total Time: 4 hrs Yield: 12 cups If there's a more satisfying meal to make for cool weather than shrimp and sausage gumbo, we haven't found it. Gumbo is a stay-inside-and-cook-all-day kind of dish that warms you inside and out. While Louisianans have firm ideas about what goes into a proper gumbo, there are infinite variations—chicken and okra; turkey and sausage; duck, oyster, and sausage—and countless versions, including ones with filé as a thickener and others with okra. So when the Southern Living Test Kitchen set out to make a singular recipe, we weighed all of the delicious combinations before landing on shrimp and sausage. Of course, our gumbo has what you'd expect, like bell pepper, onions, and celery, plus a few surprises, such as canned tomatoes (because we think they add a nice touch of acidity). Our end result is a vibrant, cayenne-kissed dish that allows all of the ingredients to shine. Now we wouldn't dare call this the best recipe you've ever tasted—we know that's the one you grew up enjoying. That said, this is the finest pot of gumbo our Test Kitchen has ever turned out, and that's saying a lot. Southern Living What Is Traditional Gumbo Made Of? Gumbo is a thickened stew made up primarily of stock, a Holy Trinity of onion, bell pepper, and celery; meat or shellfish, and a thickener—typically a roux, okra, or filé powder. Gumbo originated in the early 18th century in Louisiana, although its exact origins are unknown, and this hearty dish is often used as a metaphor for the melting pot of cultures within the state. Varieties of gumbo can vary infinitely, but three of the main types include: Creole gumbo: Thickened with a roux that's light in color, this gumbo features ham or sausage, okra (which also lends thickening power), and tomatoes. This variety can also include seafood (often shrimp, oysters and/or crab).Cajun gumbo: A dark roux leads to a thinner consistency. Protein can include seafood, poultry, beef, and/or game, along with andouille sausage. Does not typically include okra or tomatoes.Gumbo z'herbes: A vegetarian option made for enjoying during Lent and other meatless meals. A medium tone roux is used to thicken a combination of various types of leafy greens (usually 7, 9, or other odd number for good luck). Ingredients for Shrimp and Sausage Gumbo To make this gumbo, you'll need: Smoked spicy-hot sausage: Can substitute with other types of sausage, if preferred. Salted butter and all-purpose flour: For preparing a roux to thicken the gumbo. Yellow onions, green bell pepper, celery stalks, and garlic: To build flavor in the gumbo with a classic Holy Trinity. Chicken broth: The base of the broth. Fresh okra: Helps thicken the gumbo. Petite diced tomatoes: Adds a bright, acidic note. Bay leaves: For subtle herbal flavor. Salt and black pepper: Seasons the gumbo. Worcestershire sauce: Adds a deep umami flavor. Hot sauce: For a little heat. Dried thyme: A mild floral note. Unpeeled raw medium shrimp, peeled and deveined: Can substitute with other sizes of shrimp if needed. Flat-leaf parsley: For a bright freshness. Hot cooked rice: For serving. Sliced scallions and filé powder: Optional for garnishing. What is filé powder? Also called gumbo filé, filé powder is made by harvesting the leaves of North American sassafras trees, and grinding them to a fine powder. It is often used in Louisiana Creole cuisine, and can help to thicken gumbo, especially in varieties made without okra. It is typically sprinkled over gumbo after cooking to tighten it up and add an earthy flavor. How To Make Shrimp and Sausage Gumbo Full instructions are below, but here's a brief recap before you get started: Step 1. Cook sausage in a large Dutch oven until browned, about 15 minutes. Remove sausage; drain and reserve drippings in pan. Step 2. Melt butter in hot drippings. Whisk in all-purpose flour, and cook until caramel colored, 20 to 30 minutes. Step 3. Add onions, bell pepper, celery, and garlic, and cook until tender, 15 to 18 minutes. Gradually stir in broth, then sausage, okra, tomatoes, bay leaves, salt, Worcestershire, hot sauce, thyme, and pepper. Step 4. Bring mixture to a boil, then reduce heat and simmer, partially covered, stirring occasionally, about 3 hours. Remove bay leaves. Stir in shrimp and cook through. Stir in parsley. Serve over cooked rice. Garnish with sliced scallions and filé powder, if desired. 6 Gumbo Cooking Mistakes And How To Avoid Them Can I Make Shrimp and Sausage Gumbo Ahead? Gumbo can be prepared up to two days in advance—the flavors will continue to deepen as it rests. Reheat on the stovetop over low heat until hot throughout before serving. How To Store and Reheat Leftover Shrimp and Sausage Gumbo Store leftover gumbo in the refrigerator for up to four days, or freeze for up to three months. Thaw in the refrigerator overnight if frozen, then reheat on the stovetop until hot throughout before serving. More Comforting Cool Weather Recipes You'll Love There's nothing like a steaming bowl of chili or soup, or a plate of comforting casserole on cold winter nights: Mushroom and Thyme Chicken-Broccoli Casserole Creamy Chicken Alfredo Casserole White Chicken Chili Turkey Pumpkin Chili French Onion Soup Casserole Soulful Chicken Soup Slow-Cooker Corn Chowder Chicken and Sausage Jambalaya Beef Stew with Buttery Garlic Bread Editorial contributions by Katie Rosenhouse. Ingredients 1 lb. smoked spicy-hot sausage (such as Conecuh), cut into ½-in.-thick slices 1/2 cup salted butter 1/2 cup all-purpose flour 2 medium-size yellow onions, chopped (about 3 cups) 1 large green bell pepper, chopped (about 1 ½ cups) 3 large celery stalks, chopped (about 1 cup) 3 garlic cloves, minced 2 (32-oz.) cartons chicken broth 1 lb. fresh okra, trimmed and cut into 1/2-in. pieces (about 2 3/4 cups) (14.5-oz.) can petite diced tomatoes, undrained 3 bay leaves 2 tsp. salt 2 tsp. Worcestershire sauce 2 tsp. hot sauce 1 1/2 tsp. dried thyme 1 tsp. black pepper 2 lbs. unpeeled raw medium shrimp, peeled and deveined 1/4 cup chopped fresh flat-leaf parsley Hot cooked rice Sliced scallions, filé powder (optional) Directions Cook sausage: Place sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 15 minutes. Using a slotted spoon, remove sausage to drain on paper towels; reserve drippings in pan. Make roux: Add butter to hot drippings in Dutch oven, stirring until melted. Gradually whisk in all-purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes. Cook vegetables: Add onions, bell pepper, celery, and garlic, and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Add broth, sausage, seasonings: Gradually stir in broth. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper. Simmer gumbo: Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Finish and serve: Remove and discard bay leaves. Stir in shrimp, and cook until shrimp turn pink, about 5 minutes. Stir in parsley, and remove from heat. Serve gumbo over hot cooked rice. Garnish with sliced scallions and filé powder, if desired. Tip Our testers chose a butter-based roux, which cooks over lower heat so it takes a little longer but gives the gumbo a nutty and rich flavor. While some cooks say a roux must be dark brown in color, a butter-based roux should be a deep shade of caramel—you don't want it to taste burned. Frequently Asked Questions What is the secret for good gumbo? The secret to a great gumbo is the roux—a thickener made by cooking flour and fat until browned to a light or dark color, depending on the cook's preference. The lighter the roux, the more thickening power it will have. What is the difference between gumbo and étouffée? Étouffée, or smothered in French, is a method in which shrimp, chicken or other protein is cooked in a thick, roux-based sauce. While gumbo can contain multiple types of proteins, étouffée typically focuses on one, and usually has a thicker consistency than gumbo. Should gumbo be thick or soupy? Gumbo can vary as much as the cooks who make it. While it should be thicker than soup, thickeners like roux, okra, and filé powder can be added to thicken to the consistency you prefer. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more