How to Make Shrimp and Sausage Gumbo

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    Classic Shrimp and Sausage Gumbo

    Ingredients for gumbo
    Ingredients for gumbo. K.Kingsley

    There are about as many versions of a pot of gumbo as there are cooks who make it, and this is merely one scenario of the famous dish. Follow these easy steps, and a delicious bowl of this New Orleans classic will be ready for you to enjoy in under an hour.

    Full recipe: Shrimp and Sausage Gumbo

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  • 02 of 11

    How to make a roux - step 1

    Making a roux - step one
    Making a roux - step one. K. Kingsley
    One thing all good gumbos have in common is a roux - a blend of four and oil that is cooked until an amber brown color. The unmistakably rich, nutty flavor that it adds to the soup/stew sets the dish apart from an ordinary soup.

    In a heavy-bottomed medium saucepan, combine 1/2 cup of vegetable oil and 3/4 cup of all-purpose flour, and stir to combine.
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    How to make a roux - step 2

    How to make roux - step 2
    How to make roux - step 2. K. Kingsley
    Cook the roux over medium heat, stirring almost constantly, until the mixture becomes a nice amber brown color, about 15 minutes. The roux will go several color changes: from pale cream to light brown to tan brown to caramel to rich amber brown.
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    How to make a roux - step 3

    Make a roux - step 3
    Make a roux - step 3. K. Kingsley
    Once the roux reaches a deep amber brown color, it will also start to emit a wonderful nutty aroma. Don't neglect the roux as it cooks, or it will begin to burn. When the roux is done cooking, remove the pan from the heat.
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  • 05 of 11

    Prepare and sauté the vegetables K. Kingsley
    Prepare the following vegetables for the gumbo:
    2 medium bell peppers (red, yellow or green, or a mix), cored, seeded, and cut into 1/2-inch pieces
    1 large onion, coarsely chopped
    2 celery ribs, cut into 1/2-inch pieces
    2 garlic cloves, minced
    In a large Dutch-oven or soup pot, heat 2 tablespoons of vegetable oil until shimmering. Add the bell peppers, onion, celery, garlic and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 5...MORE minutes.
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    Add the roux

    Adding roux to vegetables
    Adding roux to vegetables. K. Kingsley
    Stir the roux and add it the vegetables, stirring to combine well. Cook, stirring often, for 5 minutes.
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  • 07 of 11

    Chop the andouille sausage

    Prepare the andouille sausage
    Prepare the andouille sausage. K. Kingsley

    Slice 1 pound of smoked andouille or kielbasa sausage lengthwise into quarters, and then slice into 1/4 inch thick.

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  • 08 of 11

    Add the stock and flavorings

    Add the stock and flavorings
    Add the stock and flavorings. K. Kingsley
    Add the chicken stock, Worcestershire sauce, oregano and 2 tablespoons of the parsley, and simmer over moderate heat for 10 minutes.
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  • 09 of 11

    Add the okra

    Add the okra
    Add the okra. K. Kingsley

    Add 1/2 pound okra (trimmed, cut crosswise into 1/4-inch-thick slices, or 1 10-ounce package frozen, thawed chopped okra) to the gumbo. Reduce the heat and simmer until the okra is tender, about 15 minutes.

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  • 10 of 11

    Add the shrimp

    Add the shrimp to the gumbo
    Add the shrimp to the gumbo. K. Kingsley
    Add the shrimp and scallions to the pot, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer. Remove the pot from the heat and adjust the seasonings. Let the gumbo rest for 10 minutes.
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  • 11 of 11

    Serve the gumbo

    Bowl of gumbo
    Bowl of gumbo. K. Kingsley
    Ladle the gumbo into shallow bowls, and sprinkle with the remaining parsley. Serve with filé power alongside, allowing each person to sprinkle it lightly over their serving. When stirred into the gumbo, it will slightly thickened it. You can also add a 1/2 cup of hot cooked rice to the gumbo if desired.