Sausage and Shrimp Gumbo Recipe
This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.
Take your time making this sumptuous gumbo with duck legs, pork hock, sausage, shrimp, and crawfish meat. Serve it with a scoop of cooked rice for a Louisiana treat.
Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe.
Sausage and shrimp gumbo is a nice twist on the classic Cajun stew traditionally served over rice and is perfect for cold evening meals.
This hearty Indiana gumbo with chicken, Italian sausage, and shrimp is a great cold weather meal.
A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
Here's an old-school gumbo with shrimp, sausage, bacon, okra, the holy trinity, and a roux that is painstakingly stirred and cooked into a warm chocolate color, to deepen and enrich the flavor. Serve this over hot cooked rice.
This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.