Celebrate Mardi Gras with a Hearty Shrimp and Sausage Gumbo!
Craving a taste of the Big Easy? Whip up a pot of this hearty and flavorful Shrimp and Sausage Gumbo! This classic New Orleans dish is perfect for a Mardi Gras celebration or a cozy night in. Packed with succulent shrimp, smoky sausage, and a rich roux, it's a guaranteed crowd-pleaser. Jump in and follow our easy recipe below for a delicious gumbo experience!
Take your gumbo from delicious to dazzling and celebrate the festive spirit of Mardi Gras! Instead of the usual garnish, transform pie crust into playful Mardi Gras crowns and masks.
Use cookie cutters or stencils to create fun shapes like fleur-de-lis or jesters' hats. A quick bake adds a touch of golden brown and a delightful textural contrast to the rich gumbo.
These whimsical toppers will surely turn your pot of gumbo into the star of the Mardi Gras table!
Creole Sausage and Shrimp Gumbo Recipe
(recipe adapted from Cooks Illustrated)
Makes 6-8 servings.
Ingredients:
small shrimp - You will actually use the shrimp in the gumbo and the shrimp shells to make the stock. The shells have a lot of briny flavor so don't skip this step.
clam juice - Grab an 8-ounce bottle of clam juice to use to make the stock for this delicious gumbo.
ice water - You'll mix this into the hot shrimp & clam stock to cool it down.
vegetable oil - Use oil to make a roux and to cook the vegetables.
all-purpose flour - This will help to thicken your stock.
shallot - Shallots have a milder onion flavor. You can use onions if you prefer.
red bell pepper - A crisp red bell pepper will add a sweet flavor and a pop of color to this otherwise drab-looking dish.
celery - A basic flavor component for any soup or stew.
garlic - Fresh cloves of garlic will enhance the depth of flavor in this gumbo.
thyme, salt, and pepper - To season the soup.
cayenne pepper - Will add a bit of heat.
bay leaves - Gives the broth a rich earthy flavor.
beef smoked sausage - Adds a deep meaty flavor to the soup. You can use any sausage you like in this recipe.
fresh parsley leaves - Adds a fresh note to finish off the soup.
refrigerated pie dough - Use store-bought pie dough like Pillsbury Pie Crust to make your Mardi Gras pie crust toppers for this gumbo. If you prefer, you can make homemade pie crust. Thaw the pie crust according to the instructions on the package.
Instructions
step 1 - make shrimp stock
- Fill a large pot with 4 ½ cups water.
- Add the shrimp shells and bring to a boil in over medium-high heat. Reduce the heat to medium-low and simmer for 20 minutes.
- Then, strain the stock, discard the shrimp shells, and add clam juice and ice water.
- Set aside.
- It is important to complete this step before you make the roux.
- Chop the vegetables while the stock is simmering. You will want them prepared before you begin the roux.
step 2 - make a roux
- Heat vegetable oil in a large heavy-bottomed pan set over medium-high heat for about 1 ½-2 minutes.
- You want the oil to reach about 200 degrees.
- Reduce heat to medium.
- Slowly stir in flour using a wooden spoon.
- Continue to stir constantly, working out any lumps, until the mixture has a toasty aroma and turns deep reddish-brown. It took me 10 minutes on a gas stove, but the recipe says it can take up to 20 minutes.
NOTES about making roux.
You MUST stir the roux constantly. Do not walk away or it may burn and you'll need to start over.
As you are cooking the roux, if it begins to smoke, remove the pan from the heat and stir constantly before returning it to the heat. I kept tilting the pan, scraping the entire bottom surface, then set it back on the heat. It worked well.
step 3 - cook the vegetables and stock
- Add the shallot, bell pepper, celery, garlic, thyme, salt, and cayenne pepper. Cook, stirring frequently, until vegetables soften, 8 to 10 minutes.
- Pour in the shrimp/clam stock (that has now cooled slightly) in a steady stream, all the while stirring vigorously.
- Adding the stock slowly will keep the roux from clumping up. Increase the heat to high and bring to a boil.
- Then reduce heat to medium-low and add the bay leaves.
- Simmer uncovered for 30 minutes, skimming off the foam as it rises to the surface.
- Add the sausage and continue to simmer for 30 minutes.
step 4 - make pie crust Mardi Gras crowns and masks
While the sausage gumbo is cooking, you will have time to make your Mardi Gras pastry crowns and masks.
- Preheat oven to 425 degrees.
- Unroll the dough.
- Cut out Mardi Gras shapes using cookie cutters, stencils, or banner cut-outs.
- Bake on a parchment-lined baking sheet for 4-8 minutes until golden brown. The time will vary depending on the size of your cut-outs.
step 5 - add the shrimp to the gumbo
- Stir in the shrimp and simmer just until it is cooked through 4-5 minutes.
- Off heat, stir in the parsley, and season with salt, pepper, and more cayenne to taste.
- Pour into bowls and top with pastry cutouts.
- Serve hot.
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Printable Recipe
This recipe was originally published on February 20, 2011. I updated the post with fresh pictures and more detailed information. Enjoy!
Serve a bowl of hot and delicious Creole Sausage and Shrimp Gumbo topped with pie crust crowns and masks to celebrate Mardi Gras. It's a fun way to serve this hearty soup.
- 1 ½ pounds small shrimp (51 to 60 count, shelled and deveined, shells reserved)
- 1 cup clam juice (one 8-ounce bottle)
- 3 ½ cups ice water
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large shallot, finely chopped
- 1 large red bell pepper, finely chopped
- 1 rib celery, finely chopped
- 6 medium cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon table salt
- ¼ teaspoon cayenne pepper (more or less to your liking)
- 2 bay leaves
- 14 ounces beef smoked sausage, diced in ¼" pieces
- 2 tablespoons minced fresh parsley leaves
- 1 pinch ground black pepper
- 1 box Pillsbury Refrigerated Pie Crust, thawed according to package instructions
-
Fill a large pot with 4 ½ cups water.
-
Add the shrimp shells and bring to a boil in over medium-high heat. Reduce the heat to medium-low and simmer for 20 minutes.
-
Then, strain the stock and discard the shrimp shells. Then stir the clam juice and 3 ½ cups of ice water into the hot shrimp stock.
-
Set aside. It is important to complete this step before you make the roux.
-
Chop the vegetables while the stock is simmering. You will want them prepared before you begin the roux.
-
Heat vegetable oil in a large heavy-bottomed pan set over medium-high heat for about 1 ½-2 minutes until it reaches 200 degrees F.
-
Reduce heat to medium.
-
Slowly stir in the flour using a wooden spoon.
-
Continue to stir constantly, working out any lumps, until the mixture has a toasty aroma and turns deep reddish-brown. This can take 10-20 minutes depending on your stove (gas vs. electric).
-
Add the shallot, bell pepper, celery, garlic, thyme, salt, and cayenne pepper. Cook, stirring frequently, until vegetables soften, 8 to 10 minutes.
-
Pour in the shrimp/clam stock (that has now cooled slightly) in a steady stream, all the while stirring vigorously. Adding the stock slowly will keep the roux from clumping up.
-
Increase the heat to high and bring it to a boil.
-
Then reduce the heat to medium-low and add the bay leaves.
-
Simmer uncovered for 30 minutes, skimming off the foam as it rises to the surface.
-
Add the sausage and continue to simmer for 30 minutes.
-
Meanwhile, you can bake your pastry crowns & masks.
-
Preheat oven to 425 degrees.
-
Unroll the dough.
-
Cut out Mardi Gras shapes using cookie cutters, stencils, or banner cut-outs.
-
Bake on a parchment-lined baking sheet for 4-8 minutes until golden brown. The time will vary depending on the size of your cut-outs.
-
Stir the shrimp into the pot of gumbo and simmer just until it is cooked through 4-5 minutes.
-
Off heat, stir in the parsley, and season with salt, pepper and more cayenne to taste.
-
Pour into bowls and top with pastry cutouts.
-
Serve hot.
- Calories are listed for 1 serving of gumbo. The calories for the pie crust crowns will depend on the size and shape of the cut-out.
- Roux - You MUST stir the roux constantly. Do not walk away or it may burn and you'll need to start over. As you are cooking the roux, if it begins to smoke, remove the pan from the heat and stir constantly before returning it to the heat. I kept tilting the pan, scraping the entire bottom surface, then set it back on the heat. It worked well.
- You can make this gumbo ahead and reheat it before your party guests arrive but I'd recommend adding the shrimp to the gumbo when you reheat it to ensure the shrimp are nice and tender. Reheated shrimp can get tough.
- Store leftovers in the refrigerator.
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Diane Balch says
What a fun gumbo. I would love it if you brought it by foodie friday today. http://www.simplelivingeating.com/
Heather {Woods of Bell Trees} says
Those masks and crowns are soooo cool! The gumbo looks AMAZING!
Sara says
Your version of Mardi Gras Gumbo looks and sounds wonderful. The pasty toppers are the perfect final touch. Thanks for linking up at Tell Me About It Tuesday. I can't wait to see what you share next week!
Lydia Filgueras says
I love the crown and mask cut outs. With regard to rabbit. It's a popular meat in Spain and sold everywhere. They're sold skinless with the heads on. It is a little disconcerting to see the entire rabbit laid out in a package. I haven't worked up the nerve to prepare it myself, although I've eaten it in a stew where it was fairly anonymous.
beth says
Thanks, Lydia. Oh, that would be hard for me to walk into a store and see a rabbit that way. After traveling to other countries, I realize how sterile our food looks comparatively. It took me a long time to be able to buy a whole chicken and cut it up. I'm much better about it now!
Anonymous says
How much does it yeild?
Beth Jackson Klosterboer says
It will yield 6-8 servings.
Carole says
Hi there. Food on Friday this time is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.
SusieQTpies says
So awesome! Hope you join in and link up at my Mardi Gras Party! http://cafescrapper-scrapsoflife.blogspot.com/2012/02/happy-fat-tuesday-mardi-gras.html
Diana - FreeStyleMama says
Love the crowns/mask on top!
SophieBond says
Haven't tried this before, this will be the first time. Thank you so much for sharing.Rabbit Breeders
Beth Jackson Klosterboer says
Thanks for the tips John.
Anonymous says
Hello Beth,
IU am not sure how much water/stock is in the gumbo - but that amount of roux should thicken quite a bit. I sugeest you look for Alton Brown's gumbo show on youtube - it will be a great help. I think you need to try onions - they disappear into the mix, and reduce the amount of suasage, to start.
Best of luck,
John
Beth Jackson Klosterboer says
Anonymous, yeah, I felt the same way. I'm actually planning to make this gumbo again this week and will see if it turns out the same way. I would have thought the broth would have been much thicker.
Anonymous says
Hard to square the picture of the gumbo on the spoon - all watery and brothy - with the roux you made. Hard to believe they are of the same soup.
noonionplease says
Those masks are rally amazing idea to decorate gumbo! Fantastic 🙂
Beth Jackson Klosterboer says
Thanks for your understanding Anonymous. I hope you try the gumbo. It was really delicious even re-heated the next day, and the day after that.
Anonymous says
Thank you for the gumbo recipe. I'm not a fan of overly spicy foods so this was great.
I, too, don't eat rabbits because the thought just doesn't sit well with me. They're precious and very defenseless.
I feel so sorry for the baby rabbits your dog killed! Yikes! I can understand why you feel guilty about that. Anybody would. But Snickers was just acting out the way nature made him.
Beth Jackson Klosterboer says
Lacey - Thanks. I tried to find your site, but it wasn't working. I'll try again later. Noticed on your facebook page that you were having issues with the site.
Stef - I'm glad you liked the recipe and idea!
Stef says
Fantastic idea! I've never seen this done before.
Lacey @ dishfolio.com says
LOVE the Mardis Gras theme! We'd love for you to share your recipe at dishfolio.com!