Try the campfire shrimp and sausage gumbo recipe at your next campsite. This traditional New Orleans dish is perfect for those chilly nights by the fire, bringing together the bold flavors of andouille sausage, plump shrimp, and a rich, dark roux. Whether you’re a seasoned gumbo enthusiast or trying it for the first time, this recipe is sure to impress your fellow campers with its complexity and depth of flavor.
Enjoy the process of creating this Cajun-style gumbo in your dutch oven over the campfire. From making the perfect roux to adding the holy trinity of onions, celery, and bell peppers, this recipe is the essence of traditional Louisiana cuisine. Our version has been adapted for outdoor cooking. Gather around the campfire, grab your wooden spatula, and get ready to indulge in a hearty bowl of Campfire Shrimp and Sausage Gumbo.
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes She is known for her fire cooking journey and delicious results with her recipes.
- Campfire shrimp and sausage gumbo recipes: Perfect for the campsite with a rich flavor profile.
- Tips for Cooking: A Dutch oven is ideal for the recipe, use medium heat and constant stirring for a proper roux.
- Serving Ideas: Pair the dish with white rice or crusty bread for a complete meal.
- Storing and Reheating: Keep leftovers in an airtight container and reheat gently to maintain flavors.
- Cajun Influence: The recipe is inspired by New Orleans’ Creole cuisine, with authentic cajun spices and ingredients.
- Nutrient Information: The gumbo provides good protein and carbs, great for cold winter nights or festive gatherings.
- Flavor Enhancements: Add hot sauce or fresh green onions for an extra kick of flavor to your gumbo.
FAQ For the Campfire Shrimp and Sausage Gumbo Recipe
Can I make campfire shrimp and sausage gumbo recipe without a Dutch oven?
Yes, you can use a large pot or stock pot as an alternative to a Dutch oven when preparing Campfire Shrimp and Sausage Gumbo.
How long does it take to cook Campfire Shrimp and Sausage Gumbo?
The cooking time for Campfire Shrimp and Sausage Gumbo varies but typically takes around 1 to 1.5 hours from start to finish.
Can I freeze leftover Campfire Shrimp and Sausage Gumbo?
Yes, you can store leftover Campfire Shrimp and Sausage Gumbo in an airtight container and freeze it for up to 3 months. Reheat it slowly to maintain the flavors.
Other Seafood Dishes To Try
New England Campfire Lobster Rolls Recipe
Best Campfire Cast Iron Griddle Shrimp Boil Recipe
Easy Campfire Crawfish Fried Rice Recipe
Benefits of Cooking Gumbo at the Campsite
Flavorful Fusion in the Great Outdoors
A campfire shrimp and sausage gumbo recipe is a perfect choice for your outdoor cooking adventures. The combination of andouille sausage, plump shrimp, and the classic “holy trinity” of green bell pepper, celery, and onion will add the bayou to your camping experience.
Gumbo cooked over the campfire takes on a unique smoky flavor to this classic Creole dish. The outdoor gives the gumbo some heat with the Cajun spices and seasonings. The blend of flavors that develop in the Dutch oven over the open flame results in a great gumbo.
Making Memories Around the Campfire
Another benefit of preparing gumbo at the campsite is the fun involved in cooking a meal in the great outdoors. From the aroma of simmering spices to the warm, satisfying bowl of gumbo enjoyed under the stars every step is memorable
Ingredients For the Campfire Shrimp and Sausage Gumbo Recipe
Key Ingredients for Authentic Gumbo
There’s no denying the importance of key ingredients when preparing a delicious Campfire Shrimp and Sausage Gumbo. The combination of andouille sausage, shrimp shells, the onions, celery, and green bell peppers, combined with creole seasoning and cajun spices like black pepper and bay leaves create a recipe to remember
Shopping List for Campfire Cooking
The shopping list for Campfire Shrimp and Sausage Gumbo should include olive oil, chicken broth, filé powder, and garlic cloves. For the perfect roux, don’t forget to grab flour and butter. Adding in the classic gumbo filé and cajun seasoning will take your dish to a whole new level. While at the store, pick up some white rice to serve with your steaming bowl of gumbo. Don’t forget hot sauce for those who like an extra bit of heat.
One important tip for the Campfire Shrimp and Sausage Gumbo is making sure you have the best fresh shrimp and andouille sausage available. These ingredients are the stars of the dish and can make a huge difference in flavor. Be sure to head to your local grocery store or seafood market to get the best quality ingredients for your gumbo recipe.
Equipment for the Perfect Campfire Gumbo
Choosing the Right Dutch Oven
An must have piece of equipment for cooking campfire shrimp and sausage gumbo is a quality Dutch oven. It allows for even heat distribution and retains heat well. It is perfect for slow-cooking the flavorful gumbo. When shoping for a Dutch oven get a size that can comfortably hold all your ingredients. Keep in mind that the gumbo will simmer for an extended period. A larger Dutch oven is always preferable to allow for stirring without spills.
Additional Tools for Campfire Cooking
You have right Dutch oven in hand. there are a few more tools that can make cooking gumbo a lot eaier. A sturdy wooden spoon is good for constant stirring. Additionally, a pair of heat-resistant gloves will come in handy when handling hot pans.
You have to have a reliable campfire cooking grate that can support the weight of the Dutch oven and allow proper airflow to the fire. This helps keep heat levels even throughout the cooking process.
Preparing Your Ingredients
Cleaning and Preparing the Shrimp
For the best results clean and devein the shrimp before adding them to your Campfire Shrimp and Sausage Gumbo. With a small paring knife, carefully devein the shrimp by making a shallow incision along the back and removing the dark vein.
Your work cleaning the shrimp will pay off in the final dish. Plump fresh shrimp will absorb the flavors of the spices . while providing a delightful bite in every spoonful.
Steps to Making the Campfire Shrimp and Sausage Gumbo Recipe
Creating the Perfect Roux
All great gumbo recipes start with creating the perfect roux. Making a dark roux is is the key to an authentic flavor. In a dutch oven over medium heat, combine equal parts of oil and flour, stirring constantly until it reaches a rich, deep brown color. This will take about 10-15 minutes and is the foundation of your gumbo.
Combining Ingredients in Stages
Add ingredients at the right time is important as well. Once the roux is ready, add in the mix of of onions, bell peppers, and celery to create a flavorful base. Gradually introduce the andouille sausage, cajun seasoning, and bay leavesnext. Finally, incorporate the shrimp and chicken stock, allowing the flavors to blend together over low heat for the perfect gumbo.
To ensure a successful campfire cooking experience, it’s necessary to keep a few key tips in mind. Follow these suggestions to make the most of your outdoor culinary adventure:
- Choose the right cookware: Using a Dutch oven over the campfire can help distribute heat evenly for a delicious gumbo.
- Control the temperature: Managing the heat levels is crucial to avoid burning or undercooking your ingredients.
- Prep your ingredients: Properly preparing the shrimp, sausage, and vegetables can make a significant difference in the final dish.
Managing Heat Levels
To prevent scorching your gumbo, adjust the fire to maintain a medium heat level under the Dutch oven. Keep an eye on the flames and move the pot as needed to regulate the temperature. Knowing when to add the shrimp and sausage can preserve the flavors and textures of the dish.
Stirring and Simmering Techniques
Learning the trick of stirring and simmering is what gives gumbo the right thickness. Controlled stirring can prevent sticking and burning. You will hve even cooking throughout the entire pot. A consistent simmer allows the flavors to blend together slowly.
Serving Suggestions for Gumbo
Reheating Gumbo for Consistent Quality
Any time you reheat your gumbo, you want to make sure it retains the rich flavors and textures. You can gently reheat your gumbo on low heat to prevent scorching. Consider reheating smaller portions in a microwave-safe dish and stirring the gumbo occasionally for even heating if you are back at home.
Summing Up the Campfire Shrimp and Sausage Gumbo Recipe
Campfire shrimp and sausage gumbo recipes are a delicious and hearty meal option for any camping trip. The combination of andouille sausage, shrimp, and traditional New Orleans spice create a great dish. The ease of cooking it in a Dutch oven over an open flame adds an extra element of fun and adventure to the camping trip.
With the right tips and tricks, such as proper roux-making techniques, serving suggestions, and storage guidelines, you can easily create a perfect campfire shrimp and sausage gumbo recipe every time. Whether you’re a gumbo pro or trying it for the first time, this recipe is a great addition to any camping menu. So next time you’re out in the great outdoors, consider whipping up a batch of this delicious gumbo to enjoy around the campfire with family and friends.
Easy Campfire Shrimp and Sausage Gumbo Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 4 tbsp. unsalted butter
- 1/4 c. all-purpose flour
- 1 small yellow onion chopped
- 1 medium green bell pepper seeds and ribs removed, chopped
- 2 stalks celery finely sliced
- 12 oz. andouille sausage sliced into 1/2" rounds
- 2 cloves garlic finely chopped
- 1 tbsp. Cajun seasoning without salt
- Kosher salt
- Freshly ground black pepper
- 4 c. low-sodium chicken broth
- 1 15-oz. can fire-roasted diced tomatoes
- 1 bay leaf
- 1 lb. medium shrimp peeled, deveined
- 3 scallions sliced
- Cooked white rice for serving
Instructions
- Put the flour and butter into a big, deep pan and cook over medium-low heat until the butter melts. Cook 12–15 minutes, while stirring continuously, cook the roux until it becomes a deep caramel color.
- Add the veggies, stirring occasionally, for about 8 minutes to soften the peppers, onions, and celery. Season with salt and pepper, then stir in the sausage, garlic, and Cajun spice. Add the tomatoes, bay leaf, broth, and stir to combine. Bring to a boil. Cook, stirring regularly, over low heat until mixture thickens, about 1 hour. Before the end of the cooking time, throw in the shrimp. Make any necessary spice adjustments when the shrimp are cooked and pink. Add the scallions and mix well; save aside a few for garnish.
- Put the rice in separate dishes. Dish out the gumbo. Sprinkle reserved scallions on top.