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Cozy Shrimp Gumbo With Beef Sausage (Dark Roux Recipe)

Shrimp and Beef Sausage Gumbo

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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings 6

Ingredients
  

  • 1/2 cup vegetable oil For the roux
  • 1/2 cup all-purpose flour For the roux
  • 1 lb beef andouille sausage Sliced
  • 1 cup onion Finely chopped
  • 1/2 cup green bell pepper Finely chopped
  • 1/2 cup celery Finely chopped
  • 4 cloves garlic Minced
  • 4 cups stock Seafood or chicken stock
  • 1 tbsp Cajun seasoning Adjust to taste
  • 1 tsp dried thyme
  • 2 whole bay leaves
  • 1 lb medium shrimp Peeled and deveined
  • 1/4 cup green onions Chopped, for garnish
  • 3 cups cooked white rice For serving

Instructions
 

  • In a large heavy-bottomed pot or Dutch oven, combine the vegetable oil and all-purpose flour over medium heat. Stir continuously for 30-40 minutes until the roux turns a dark chocolate brown color.
  • Add the chopped onion, green bell pepper, and celery to the dark roux. Stir and cook for 5 minutes until the vegetables soften.
  • Stir in the minced garlic and sliced beef andouille sausage, cooking for another 3 minutes until the sausage begins to brown.
  • Gradually pour in the stock while stirring constantly to prevent lumps. Add the Cajun seasoning, dried thyme, and bay leaves. Bring the mixture to a boil, then reduce heat, cover, and simmer for 45 minutes.
  • Add the peeled and deveined shrimp to the pot and simmer for 5-7 minutes until the shrimp turn pink and opaque.
  • Remove the bay leaves, garnish with chopped green onions, and serve hot over cooked white rice.