If you’re craving a hearty, soul-warming dish that bursts with bold flavors and satisfies every time, then you’re going to adore this Shrimp and Sausage Gumbo Recipe. I absolutely love how this gumbo combines a rich, caramel-colored roux with spicy sausage, tender shrimp, and a comfy hug of Cajun spices. Stick with me here – I’ll share every trick I’ve picked up to help you nail this classic stew without stress, whether you’re a seasoned cook or trying gumbo for the first time!
Why You’ll Love This Recipe
- Authentic Flavor: This recipe captures that classic Cajun gumbo taste with a perfectly browned roux and smoky sausage.
- One-Pot Wonder: Everything cooks in one pot, making cleanup easier and flavors richer as they meld together.
- Flexible Ingredients: You can swap out sausage types or add extra veggies to make it your own without losing the soul.
- Family Favorite: My crew can’t get enough of it—perfect for cozy weeknights or entertaining guests.
Ingredients You’ll Need
The magic of this Shrimp and Sausage Gumbo Recipe starts with fresh veggies and quality proteins—combined with that key roux, which brings everything together with a deep, nutty flavor. I like to use andouille sausage for that authentic smoky kick, but I’ll also share other options below.
- Avocado oil or butter: Avocado oil is great for high-heat cooking and neutral flavor; butter adds richness if you prefer.
- All-purpose flour: This is essential for the roux; for gluten-free or paleo versions, I’ve got notes on alternatives below.
- Yellow onion: Diced finely to melt into the base, adding sweetness and depth.
- Green bell pepper: Classic “holy trinity” ingredient in Cajun cooking for balanced flavor.
- Celery stalks: Provides crunch and freshness that counterbalances the rich roux.
- Garlic cloves: Minced to infuse every bite with savory warmth.
- Andouille chicken or pork sausage: The star for smoky, spicy notes. Chicken sausage lightens the dish, pork is richer.
- Cajun seasoning: Adds that spicy, peppery backbone; adjust to your heat preference.
- Salt: Enhances every ingredient’s flavor—don’t skip!
- Cayenne pepper (optional): For those who like a little extra heat kick.
- Chicken broth: Use low sodium if possible to control salt level.
- Water: Helps balance thickness.
- Fire-roasted diced tomatoes: Give a subtle smokiness and acidity to brighten the stew.
- Coconut aminos: I discovered this adds a subtle umami boost without overpowering.
- Bay leaves: Classic aromatic that rounds out the gumbo’s aroma.
- Large shrimp (peeled and deveined): Fresh or frozen works; adds that tender, briny goodness that pops.
- Frozen okra: Thickens the gumbo and keeps it traditional—don’t skip!
- Green onions: For sprinkling on top as a fresh, colorful garnish.
Variations
I love that this Shrimp and Sausage Gumbo Recipe is incredibly adaptable. Whether you want it spicier, lighter, or veggie packed, there’s room to make it yours. I encourage you to experiment with different proteins or tweak the spice level to suit your family’s taste buds.
- Swapping Sausage: I’ve made this gumbo with smoked turkey sausage when I wanted a leaner option—still delicious and smoky.
- Vegetarian Version: Skip the sausage and shrimp; add smoked mushrooms and extra okra for that hearty, rich mouthfeel.
- Gluten-Free Option: Use a gluten-free flour blend or arrowroot powder for the roux, but whisk slowly to get the right color without burning.
- Heat Level: Adjust the cayenne and Cajun seasoning—start small if you’re not sure, and add more gradually.
How to Make Shrimp and Sausage Gumbo Recipe
Step 1: Prep Your Veggies and Get Organized
Begin by dicing the onion, green bell pepper, and celery, then mincing the garlic separately. This “holy trinity” of Cajun cooking forms the flavorful base, so prepping them upfront keeps things smooth. When I first made this gumbo, I underestimated how important it was to have all ingredients ready—you’ll thank yourself for setting everything out beforehand.
Step 2: Make the Perfect Roux
This step takes patience: combine the avocado oil and flour in a large pot or Dutch oven over medium heat, whisking constantly for about 20 minutes. I know—it sounds intense! But this slow, steady whisking gives you the deep caramel color and rich flavor that makes your gumbo sing. If it starts to darken too quickly or burn, lower the heat. I usually queue up my favorite podcast to keep my spirits up during this part—time flies!
Step 3: Sauté the Vegetables and Sausage
Once your roux looks like golden caramel (or a little darker), add the diced onion, bell pepper, and celery. Sauté for about 5 minutes until soft, then stir in the garlic and cook just another minute—don’t let your garlic burn! Add the sausage, Cajun seasoning, salt, and optional cayenne next, stirring until everything is nicely combined and fragrant.
Step 4: Simmer Your Gumbo
Pour in the chicken broth, water, fire-roasted tomatoes, coconut aminos, and toss in bay leaves. Bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for 50 minutes. This slow simmer lets all the flavors meld into that classic gumbo richness. Meanwhile, if you haven’t already, thaw and peel your shrimp so they’re ready to go.
Step 5: Finish With Shrimp and Okra
Add the shrimp and frozen okra to the pot, then continue simmering for about 10 minutes until the shrimp turn pink and are cooked through. This is when the magic happens—the shrimp add freshness and the okra thickens the gumbo to that perfect stew-like consistency. Remove the bay leaves, and it’s almost time to feast!
Step 6: Serve and Garnish
Spoon your gumbo into bowls and sprinkle with sliced green onions for a punch of color and mild onion flavor. I love how the green onions brighten up every bite and give it that extra homemade touch.
Pro Tips for Making Shrimp and Sausage Gumbo Recipe
- Don’t Rush the Roux: Whisk it slowly over medium heat and listen for subtle browning aromas; this is your flavor base kicking in.
- Control Your Heat: Start with less cayenne if you’re new to spicy food—you can always add more later.
- Fresh Shrimp Wins: I’ve found that fresh or thawed frozen shrimp make the biggest difference in texture and flavor.
- Simmer Gently: Keep your gumbo at a low simmer to prevent the roux from breaking or burning-again, patience pays off!
How to Serve Shrimp and Sausage Gumbo Recipe
Garnishes
I always top my gumbo with a generous sprinkle of chopped green onions for freshness. Sometimes, I like to add a little chopped parsley or a dash of hot sauce if extra heat is wanted. These simple garnishes brighten the dish and make every bowl feel special.
Side Dishes
Serve this gumbo over fluffy white rice to soak up all that delicious sauce—that’s how my family likes it best! I’ve also enjoyed it with a slice of crusty French bread or a buttery biscuit on the side to mop up every last drop.
Creative Ways to Present
For special occasions, I like to serve gumbo in mini cast iron skillets or rustic bowls, garnished with bright green onions and a lemon wedge to squeeze on top. It makes the meal feel festive and brings a touch of Louisiana charm to the table.
Make Ahead and Storage
Storing Leftovers
Gumbo actually tastes even better the next day as the flavors marry! I transfer leftovers into airtight containers and refrigerate them for up to 3 days. Just make sure to cool it completely before sealing.
Freezing
I’ve frozen this gumbo a couple of times with great results. I portion it into freezer-safe containers, leaving a bit of space at the top for expansion, and it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I warm the gumbo gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. This keeps the shrimp tender without overcooking them.
FAQs
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Can I make this Shrimp and Sausage Gumbo Recipe without andouille sausage?
Absolutely! If you can’t find andouille, smoked sausage or even chorizo can work well to maintain that smoky, spicy flavor. For a lighter option, use smoked turkey sausage or chicken sausage. Just be mindful of seasoning levels since different sausages vary in saltiness and spice.
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How do I prevent my roux from burning?
Making roux takes patience. Keep the heat at medium or slightly lower if you notice it darkening too fast. Stir or whisk continuously so the flour cooks evenly. If it smells burnt, it’s best to start over since burnt roux will make your gumbo bitter.
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Can I use fresh okra instead of frozen?
Yes! Fresh okra works great and adds a nice fresh flavor. Just slice and add it when you add the shrimp. It may slightly adjust cooking time, but it thickens the gumbo beautifully.
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What can I serve with gumbo?
Traditionally, gumbo is served over white rice, which helps soak up the rich sauce. Crusty bread, French bread, or buttery biscuits also pair wonderfully if you want a carb side to enjoy dipping.
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Is this Shrimp and Sausage Gumbo Recipe spicy?
It has a nice moderate heat from the Cajun seasoning and optional cayenne pepper, but you can easily adjust the level to your liking by adding more or less spicy ingredients.
Final Thoughts
I’ve made this Shrimp and Sausage Gumbo Recipe countless times, and every single time it brings people together around the table with big smiles and full bellies. It’s comfort food with a kick and a great way to dive into Cajun cooking without overwhelming your kitchen. Give it a try—you’ll find the slow-building flavors and tender shrimp totally addictive. Trust me, once you make it, this gumbo will become one of your go-to dishes too!
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Shrimp and Sausage Gumbo Recipe
- Prep Time: 25 min
- Cook Time: 60 min
- Total Time: 85 min
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Cajun
Description
Shrimp and Sausage Gumbo is a hearty and flavorful Cajun stew featuring a rich, golden-brown roux base, tender sausage, succulent shrimp, and aromatic vegetables simmered together to create a delicious one-pot meal perfect for any occasion.
Ingredients
Roux
- 1/4 cup avocado oil (or butter)
- 1/3 cup all purpose flour (see notes for gluten free/paleo option)
Vegetables and Aromatics
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (chopped)
- 4 garlic cloves (minced)
- 1/4 cup green onions (for garnish)
Meat
- 12 oz. andouille chicken sausage or pork sausage
- 1 lb. large shrimp (raw; peeled and deveined)
Seasonings and Liquids
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 bay leaves
Vegetable Addition
- 1 1/2 cups frozen okra
Instructions
- Prep the Vegetables: Dice the yellow onion, green bell pepper, and celery, then place them together in a bowl. Mince the garlic cloves separately and set aside for later use.
- Make the Roux: In a large pot or Dutch oven, combine the avocado oil (or butter) and all-purpose flour. Heat over medium, whisking constantly for 20 minutes until the roux turns a golden brown caramel color. If it begins to burn, reduce the heat to low. This slow whisking develops the rich flavor and color essential for gumbo.
- Sauté the Vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes until they soften. Add the minced garlic and cook for an additional 1 minute, stirring continuously to prevent burning.
- Add Sausage and Seasonings: Stir in the sausage pieces, Cajun seasoning, salt, and optional cayenne pepper. Mix well to coat the meat and vegetables with the spices.
- Add Liquids and Simmer: Pour in the chicken broth, water, fire roasted diced tomatoes with their juices, coconut aminos, and add the bay leaves. Bring the gumbo mixture to a low boil, then reduce heat to a simmer. Let it simmer uncovered for 50 minutes to meld all the flavors.
- Prepare Shrimp and Okra: While the gumbo simmers, thaw and peel the shrimp if not already done. After the simmering time, add the shrimp and frozen okra to the pot, continuing to simmer for an additional 10 minutes or until shrimp turn pink and are cooked through.
- Finish and Serve: Remove the bay leaves from the gumbo. Divide the stew into bowls and garnish with chopped green onions. Serve immediately, optionally over rice, and enjoy!
Notes
- This gumbo boasts a rich, aromatic flavor thanks to its traditional roux base and a savory blend of sausage and shrimp, making it a perfect one-pot meal.
- For a gluten-free or paleo version, substitute the all-purpose flour with a suitable flour alternative for the roux as noted in the recipe.
- The cooking process requires patience, especially when making the roux; whisking continuously ensures a deep, caramelized flavor without burning.
- Serving the gumbo over cooked white or brown rice is traditional and enhances the meal’s heartiness.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 5 g
- Sodium: 1939 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 138 mg
