Shrimp And Sausage Gumbo

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.

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.
  

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.

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.