Easy Sausage and Shrimp Gumbo is a classic Louisiana dish that combines the rich flavors of spicy sausage and succulent shrimp in a hearty, comforting roux-based soup. This recipe is a streamlined version of the traditional gumbo, requiring minimal prep time and no need to worry about making a dark roux from scratch. The result is a rich, flavorful soup that's perfect for a weeknight dinner or a special occasion. With its bold flavors and comforting warmth, Easy Sausage and Shrimp Gumbo is sure to become a family favorite.
Ingredients:
* 1 pound andouille sausage, sliced
* 1 pound large shrimp, peeled and deveined
* 2 medium onions, chopped
* 3 stalks celery, chopped
* 2 cloves garlic, minced
* 1 medium bell pepper, chopped
* 1 teaspoon paprika
* 1 teaspoon dried thyme
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons vegetable oil
* 1 cup chicken broth
* 1 cup water
* 2 tablespoons filé powder (optional)
* 2 tablespoons chopped scallions, for garnish
* 1 tablespoon filé powder, for serving (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes.
2. Add the onions, celery, and bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the garlic, paprika, thyme, cayenne, salt, and black pepper to the pot. Cook for 1 minute, stirring constantly.
4. Add the chicken broth, water, and filé powder (if using) to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 10 minutes.
5. Add the shrimp to the pot and cook, uncovered, until they're pink and cooked through, about 2-3 minutes.
6. Taste and adjust the seasoning as needed.
7. Serve the gumbo hot, garnished with scallions and filé powder (if using).
Tips and Variations:
* For a darker roux, cook the flour and butter mixture for an additional 5-10 minutes, stirring frequently.
* Add some heat to your gumbo by substituting the andouille sausage with hot sausage or adding diced jalapeños to the pot.
* Use chicken or beef broth instead of water for a richer flavor.
* Omit the filé powder for a gumbo that's more accessible to those who aren't familiar with the ingredient.
* Add some texture to your gumbo by stirring in some cooked rice or okra towards the end of cooking time.
* Experiment with different types of sausage, such as smoked sausage or kielbasa, for a unique flavor profile.
* Serve the gumbo over cooked rice or with some crusty bread for dipping.
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