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Wagyu Beef Cajun Sausage Gumbo

Fullblood Wagyu Beef Cajun Sausage Gumbo

Prep Time: 45 Minutes
Cook Time: 85 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cajun Sausage Links
  • 2 TBSP Grapeseed Oil
  • 3 OZ Butter
  • 1/2 CUP All Purpose Flour
  • 1 Yellow Onion (small diced)
  • 1 Large Green Bell Pepper (small diced)
  • 2 RIB Celery (small diced)
  • 3-4 Garlic Cloves (minced)
  • 1 TBSP Cajun Seasoning
  • 2 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 2 Bay Leaves
  • 2 CUP Fire Roasted Diced Tomatoes
  • 4 CUP Chicken Stock
  • 2 CUP Beef Stock
  • 1 LB Shrimp (peeled and deveined)
  • 1 BUNCH Green Onions (sliced thin)
Long Grain Rice
  • 2 1/2 CUP Long Grain Rice
  • 5 CUP Water
  • 2 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper


          • Medium Saucepan
          • Large/Deep Sauce Pot or Dutch Oven
          • Wooden Spoon
          • Cast Iron Skillet

          FIRST STEP

          Take the Fullblood Wagyu beef Cajun sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          Heat a medium size saucepan on high heat with the chicken stock and beef stock.

          Once the stock has come to a simmer, add in the Fullblood Wagyu beef Cajun sausage links.

          Then, reduce the heat to medium-low.

          Cook the Cajun sausage for 10 minutes. Then, pull the sausage from the saucepan, and place them on a plate to cool.

          IMPORTANT: Keep the stock hot to add to the Gumbo later on.

          In large sauce pot or Dutch oven, melt the butter over medium-low heat.

          Add in the all purpose flour, and stir with a wooden spoon.

          Cook the roux (butter and flour mixture) for about 15 minutes, while stirring constantly, until it is a dark caramel color.

          Add in the diced yellow onions, green bell pepper, and celery. Cook for 5 minutes until softened.

          Stir in the minced garlic, Cajun seasoning, kosher salt, and freshly ground black pepper.

          Add in the fire roasted diced tomatoes, bay leaves, and stock (that you were keeping hot). Bring to a boil.

          Reduce the heat to low, and simmer for 45 minutes until thickened. Stir occasionally.


          In a medium size saucepan, heat the water and kosher salt over medium-high heat until boiling.

          Add in the long grain rice and freshly ground black pepper, and stir.

          Bring up to a simmer. Then, reduce the heat to low.

          Cover with a lid, and simmer on low for 15-20 minutes (until there is no longer any water left in the pot).

          Fluff the rice with a fork.

          FINAL STEPS

          Heat a small cast iron skillet over medium-high heat. Add in 2 tablespoons of grapeseed oil.

          Once the oil is hot, sear the Fullblood Wagyu beef Cajun sausage on both sides until it’s a nice golden brown.

          Let the sausage cool. Then, cut the links into bite-size slices.

          Add the peeled and deveined shrimp to the pot with the Gumbo, and stir. Cook for an additional 8-10 minutes or until the shrimp turns pink.

          Fold in the bite-size slices of seared Cajun sausage.

          Season to taste with kosher salt and freshly ground black pepper.

          Serve hot over the long grain rice, and garnish with sliced green onions.


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