Last Updated September 16th, 2016 - by Jamie Tarence
This smoky, spicy, Cajun shrimp and sausage gumbo has run out of our planet scrumptious and yet, quite simple to create with instant roux (certainly one of my fave cooking shortcuts)!
Should you’ve never made shrimp and sausage gumbo due to the &"roux factor,&" have faith. You are able to skip the arduous task of creating roux on your own and have the very best gumbo ever!
In the past, our friend Bobby Hewitt offered the best gumbo we’ve ever eaten. When I discovered he had used Tony Chachere’s Instant Roux, I couldn’t accept is as true. The gumbo sampled just like any I’d ever eaten. Since that time, I’ve been offered on shortcut roux and employ it each time I make gumbo. Nothing from the scratch version, but seriously, #aintnobodygottimeforthat!
This shrimp and sausage gumbo is my loved ones’s favorite. I’ve taken it to game day parties and offered it at small groups, and people rave. It's so tasty offered over white-colored grain with a bit of buttery, crusty garlic clove bread.
For serving an audience, I create a big pot of grain within this grain oven. I’ve used this grain oven for a long time and couldn’t do without it.
If one makes this gumbo for any party and want to move it and it warm, make use of a slow oven. Ensure that it stays on warm (not low) so the shrimp won’t continue cooking and be tough. My absolute favorite slow oven is that this one. It meets our criteria: 6 qt, stainless, digital, programmable, glass lid (I must look during cooking), and prepare carry feature. Personally, i haul food throughout and may not survive with no lockable lid. This really is amazon . com’s #1 selling slow oven for any reason it's great!
Make ahead tip. This gumbo can be created in 2 stages. First, the gumbo base can be created
the roux and sauted aromatics
a couple of days ahead. At the time of serving, the sausage and shrimp could be added only a couple of hrs before serving.
Sausage. My personal favorite sausage, hands lower, is Conecuh. The hickory smoked may be the mildest, and also the Cajun smoked is really a notch above that. Probably the most kickin’ version may be the Cajun Spicy Hot. I typically make use of the hickory or even the Cajun smoked to focus on most people’ preferences.
Since Fall is incorporated in the air, give this recipe a go! Should you choose, please tell me how as it happens, and please share any variations or tweaks with average folks. Of course, thanks a lot to stop by. Be fortunate, and remain savvy!
