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Truffle Spiced Gulf Shrimp & Sausage Gumbo with Garlic Rice in a bowl

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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Protein: chicken sausage, shrimp
Cut: Raw Gulf Shrimp
Course: Main Course
Prep Time: 30 minutes
Cook Time: 45 minutes
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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