Last Updated on October 17, 2025
Turn up the heat with this Truffle Spiced Shrimp & Sausage Gumbo! Smoky sausage and tender Gulf shrimp simmer in a rich, Cajun-style stew with peppers, onions, and a deep, toasty roux, finished with a touch of truffle for bold depth. Served with garlicky tomatillo rice, it’s soulful, hearty, and guaranteed to bring big flavor to the table!
Truffle Spiced Gulf Shrimp & Sausage Gumbo with Garlic Rice
This Truffle Spiced Shrimp & Sausage Gumbo is Southern comfort with a gourmet twist! Smoky sausage and tender Gulf shrimp simmer in a rich Cajun-style stew with peppers, onions, and a dark, velvety roux, all finished with a hint of truffle. Paired with garlicky tomatillo rice, it’s bold, hearty, and ready to wow at any table! ✨
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Servings: 4
Ingredients
- 1 lb ButcherBox Gulf Shrimp
- 1/4 lb smoked sausage
- 1 medium onion
- 1 small bell pepper (green or red)
- 1 large celery stalk
- 6 garlic cloves peeled
- 4 tomatillos
- 1/4 cup scallions
- 1/4 bunch parsley
- 2 bay leaves
- 1 tsp thyme
- Dash of black pepper
- 2 tsp ButcherBox Cajun Style Bayou Blend Seasoning
- 1/2 tsp truffle salt
- 1/4 cup high smoke point fat
- 1/4 cup all-purpose flour
- 3/4 cup tomato purée
- 1 liter shrimp stock/broth
- 2 cups chicken broth
- Salt to taste
Garlic Rice:
- 1 cup white rice
- 1 tbsp butter
- Reserved tomatillo purée (from above)
- Parsley sprigs
- Pinch of salt
Instructions
Preparation:
- Remove 1 lb shrimp & ¼ lb sausage from fridge 15–20 minutes before cooking. Pat shrimp dry and season lightly.
- Slice sausage into ½-inch rounds.
- Dice 1 medium onion, 1 small bell pepper (green or red), and 1 large celery stalk.
- Slice 6 garlic cloves (reserve half for gumbo, half for rice).
- Purée 4 tomatillos in blender, then strain through a sieve.
- Slice ¼ cup scallions and chop ¼ bunch parsley.
- Rinse 1 cup white rice with cold water until nearly clear.
- Mix 1 tsp Cajun seasoning with ½ tsp truffle salt (reserve some for shrimp).
- Measure out ¾ cup tomato purée, 1 liter shrimp stock, and 2 cups chicken broth.
How to Cook:
- Heat sauté pan over medium heat. Add a touch of cooking fat and sear sliced sausage on both sides. Remove and set aside.
- Add remaining fat, lower heat, whisk in flour to make a roux. Cook, stirring constantly, until dark brown.
- Stir in diced celery, bell pepper, onion (half), and sliced garlic (half). Cook for 2–3 minutes.
- Add Cajun seasoning + truffle salt mix, black pepper, and tomato purée with thyme and bay leaves. Cook for 1–2 minutes.
- Return sausage to the pan and stir well.
- Pour in shrimp stock, cover, and bring to boil.
- Reduce heat to medium-low, uncover, and simmer 30 minutes, stirring occasionally.
- In the final 5 minutes, add shrimp and cook until just opaque.
- Heat saucepan with cooking fat over medium heat.
- Add reserved onions & garlic, cook until translucent.
- Stir in rinsed rice, toast for 2 minutes. Mix in butter until melted.
- Add tomatillo purée, cook until evaporated.
- Pour in chicken broth, parsley sprigs, and pinch of salt. Cover.
- Bring to boil, reduce to low, and cook until liquid nearly absorbed.
- Turn off heat, keep covered 10–15 minutes to finish steaming.
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Chef Travis is a skilled chef and recipe developer with a passion for high-quality ingredients and bold flavors. With a background in professional kitchens, he creates approachable yet elevated dishes that inspire home cooks to experiment with new techniques and enjoy the art of cooking.
