This Shrimp and Sausage Gumbo Is All You Need To Celebrate Mardi Gras at Home

Mardi Gras is a celebratory time to indulge in rich foods right before the austerity of Lent . And perhaps the most famous of all Mardi Gras dishes is gumbo . Classic New Orleanian-style gumbo is full of shrimp, sausage and Cajun spices that make you want bowl after bowl of the good stuff. And this best Mardi Gras Shrimp and Sausage Gumborecipe does not disappoint!

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Just because you can't visit New Orleans and partake in Mardi Gras in person this year doesn't mean you can't celebrate at home with all of the delicious food and drinks. Pour yourself a hurricane, break out the big pots and get ready to spend a day simmering away.

What Is Gumbo?

Gumbo is a stew popular in the U.S. Gulf Coast region. New Orleans has its own version, which is the official state dish of Louisiana. It has a tomato based "broth" that's thickened with a roux, and it's filled with seafood, like shrimp and crabmeat, and sausage — usually andouille. It typically has veggies like okra, celery, and bell pepper added in, and a bit of spice from Cajun seasoning and hot pepper sauce.

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Ingredients

• ½ cup vegetable oil

• ½ cup flour

• 1 large onion, diced

• 5 cloves garlic, sliced

• 4 stalks celery, chopped

• 2 green bell peppers, chopped

• Kosher salt

• 2 bay leaves

• 2 tsp freshly ground black pepper

• 1½  to 2 tsp cayenne pepper

• 1½  tsp smoked paprika

• 1½  cups sliced fresh or frozen okra

• 12 oz turkey or pork andouille sausage, sliced

• 6 cups chicken stock (homemade or reduced-sodium canned)

• 2 lb raw shrimp, peeled and deveined

• 3 scallions, sliced

• 1 Tbsp unsalted butter

• Cooked white rice, for serving

• Louisiana-style hot sauce, for serving (see Cook's Note below)

1. Make roux: Warm oil in a large Dutch oven over medium heat. Add flour and stir well to combine. Reduce heat to medium-low and cook, stirring constantly, 3-4 minutes, until mixture is rich medium brown, the color of peanut butter or coffee ice cream. Pay attention to bottom of pan, scraping often, so flour toasts but doesn't burn.

2. Increase heat to medium and add onion, garlic, celery, and peppers. Season with salt. Cook, stirring, 5 minutes. Add bay leaves, black pepper, cayenne, and paprika; cook 2 minutes. Add okra and sausage; cook 2 minutes. Pour in chicken stock, increase heat to high, bring to a boil, and then reduce heat to maintain a simmer, 10 minutes.

3. Stir in shrimp and simmer until just cooked through. Stir in scallions and butter. Taste and add more salt and pepper if needed. Serve over rice, with hot sauce, if desired.

Kitchen Counter

Per serving, not including rice: 390 cal, 17g carbs, 33g protein, 20g fat, 225mg chol, 810mg sodium, 2g fiber