Y’all, let me tell you about a recipe that’s gonna make your taste buds do a happy little dance! As a Louisiana girl who practically grew up with a wooden spoon in one hand and cayenne pepper in the other, I’m sharing my absolute favorite Cajun Shrimp and Sausage Gumbo that’ll have your family begging for seconds.
Trust me, honey, this isn’t your basic soup – it’s a warm hug in a bowl that’s packed with all the Southern comfort you could dream of!
Ingredients (because we need to get this party started):
– 1 cup vegetable oil
– 1 cup all-purpose flour
– 2 large onions, diced
– 2 bell peppers, chopped
– 4 celery stalks, chopped
– 6 cloves garlic, minced
– 1 pound andouille sausage, sliced
– 2 pounds fresh Gulf shrimp, peeled
– 8 cups seafood stock
– 2 bay leaves
– 2 tablespoons Cajun seasoning
– Green onions and fresh parsley for garnish
Now, before we dive in – if you’re loving these Southern recipes, make sure to follow me on Newsbreak for daily doses of deliciousness! I’m always cooking up something special for y’all!
Let’s get cooking (and yes, we’re making a roux, so put your patient pants on):
1. First things first – let’s make that roux! Heat your oil in a large pot over medium heat, then gradually whisk in flour. Keep stirring, sugar! This is like a baby – you can’t leave it alone! Stir continuously for about 20-25 minutes until it’s dark brown like chocolate. (If you burn it, start over. No shortcuts in this kitchen!)
1. Add your holy trinity (onions, bell peppers, and celery) and garlic. Cook until vegetables are tender, about 5 minutes. Your kitchen should be smelling amazing right about now!
1. Throw in that gorgeous andouille sausage and let it get friendly with the vegetables for about 3 minutes.
1. Pour in your seafood stock (slowly, we’re not trying to splash here!), add bay leaves and Cajun seasoning. Bring to a boil, then reduce heat and simmer for 1 hour. This is when the magic happens, y’all!
1. Add those beautiful shrimp during the last 5 minutes of cooking. They’ll turn pink when they’re ready to party!
1. Serve over hot rice and garnish with green onions and parsley.
Y’all, I can’t even tell you how many marriage proposals I’ve gotten from this recipe alone! 😉
Pro tip: Like any good Southern dish, this gumbo gets better the next day. If you can resist eating it all in one sitting (good luck with that!), the flavors develop even more overnight.
If you’re loving this taste of Louisiana, don’t forget to follow me on Newsbreak for more mouthwatering recipes that’ll make your mama proud! Drop a comment below and let me know how this gumbo turned out for you – I love hearing your kitchen adventures!
And remember, cooking is like love – it should be done with patience, passion, and a little bit of sass! Until next time, keep those pots stirring and those hearts happy! 💕
