Shrimp-Tasso-Andouille Sausage Gumbo Recipe

Name: Shrimp-Tasso-Andouille Sausage Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound andouille or smoked sausage; 1 pound tasso or smoked ham; 1 cup vegetable oil; 1 cup all-purpose flour; 4 medium onions, chopped; 2 large green bell peppers, chopped; 2 large celery ribs, chopped; 4 large garlic cloves, minced; 4 (32-oz.) boxes chicken broth; 1 1/2 teaspoons dried thyme; 1 teaspoon black pepper; 1/2 teaspoon ground red pepper; 4 pounds medium-size raw shrimp, peeled and, if desired, deveined; 1/3 cup chopped fresh parsley; Hot cooked rice; Garnishes: sliced green onions, file powder

Servings: persons

1 pound andouille or smoked sausage
1 pound tasso or smoked ham
1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
2 large green bell peppers, chopped
2 large celery ribs, chopped
4 large garlic cloves, minced
4 (32-oz.) boxes chicken broth
1 1/2 teaspoons dried thyme
1 teaspoon black pepper
1/2 teaspoon ground red pepper
4 pounds medium-size raw shrimp, peeled and, if desired, deveined
1/3 cup chopped fresh parsley
Hot cooked rice
Garnishes: sliced green onions, file powder

1
Cut first 2 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned. Drain on paper towels. Wipe out Dutch oven with paper towels.
2
Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.
3
Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender. Gradually add broth. Stir in sausage, tasso, thyme, and black and red ground peppers.
4
Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours. Stir in shrimp the last 15 minutes of cooking; stir in parsley. Remove from heat; serve over hot cooked rice. Garnish, if desired.
5
: Omit chicken thighs and proceed with Steps 1, 2, and Proceed with Step 4, stirring in 4 lb. medium-size raw shrimp, peeled and, if desired, deveined, the last 15 minutes of cooking.
6
Philip Elliott, Baton Rouge, Louisiana

1653

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound andouille or smoked sausage, 1 pound tasso or smoked ham, 1 cup vegetable oil, 1 cup all-purpose flour, and more.

Yes, Shrimp-Tasso-Andouille Sausage Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp-Tasso-Andouille Sausage Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions