Shrimp And Sausage Gumbo Recipe
Gumbo is one of those dishes that never fails to bring comfort, especially when the weather starts to cool down. It’s hearty, packed with layers of flavor, and has that magical ability to make you feel like you’re getting a warm hug with every spoonful. Shrimp and sausage gumbo, in particular, is one of my favorites. The combination of smoky andouille sausage, tender shrimp, and the aromatic base of bell peppers, onion, and celery (the holy trinity of Cajun cooking!) creates an explosion of flavors that just feels like home.
Now, I’ll be honest—making gumbo does require a bit of patience, especially when it comes to the roux. But trust me, the time you invest in whisking that flour and oil until it turns a rich, caramel brown is so worth it. And I’ll share a few tricks I’ve picked up along the way to make sure your gumbo comes out just right.
A nostalgic bowl of comfort 🍲
The first time I made gumbo, I was nervous. I’d just come back from a trip to New Orleans, where I’d had the best gumbo of my life—thick, flavorful, and packed with shrimp, sausage, and just the right amount of heat. I was determined to recreate that magic at home, but as anyone who’s tried knows, gumbo is an art form. My first attempt? Let’s just say it wasn’t quite restaurant-worthy (my roux was more burnt toast than golden caramel!). But with time, practice, and a few tips from friends, I found my rhythm. And now, this shrimp and sausage gumbo has become a staple in my kitchen when I’m craving something cozy and full of flavor.
The rich history of gumbo
Gumbo has deep roots in Louisiana’s diverse culinary history. It’s a dish that blends the influences of West African, French, Spanish, and Native American cuisines, reflecting the cultural melting pot of the region. The word “gumbo” itself is derived from a West African word for okra, which is traditionally used as a thickening agent in the dish (though file powder, made from ground sassafras leaves, can also be used). Over the years, gumbo has evolved into countless variations—seafood, chicken, and sausage, and even vegetarian versions. But the heart of gumbo is always the roux, that nutty, brown base that gives the dish its signature depth and richness.
Let’s talk ingredients: the good, the better, and the “oops I’m out of that”
Every gumbo starts with a few key ingredients, each playing an essential role in the dish’s flavor and texture.
- Shrimp: The star of the show! I always go for large, raw shrimp that are peeled and deveined before adding them to the gumbo. If you’re out of shrimp or looking for something different, crawfish or even crab meat works beautifully.
- Andouille sausage: Andouille is a smoky, slightly spicy sausage that adds a deep, savory flavor to the gumbo. I’ve used both pork and chicken andouille, and while pork is more traditional, the chicken version is a great leaner option. If you can’t find andouille, a good kielbasa or smoked sausage will do the trick.
- Cajun seasoning: This blend of spices adds that unmistakable Louisiana kick to your gumbo. You can find Cajun seasoning at most grocery stores, but if you’re out, you can easily mix up a blend of paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne.
- The “Holy Trinity” (onion, bell pepper, and celery): These three veggies form the base of countless Creole and Cajun dishes. They’re sautéed in the roux to add sweetness and a bit of crunch.
- Okra: This is a natural thickener for the gumbo, adding a subtle texture that thickens the broth. If you’re not a fan of okra, you can swap in some file powder or even leave it out altogether.
- Roux (flour and oil): The roux is where the magic happens. Whisking flour and oil together for 20 minutes until it reaches that perfect caramel color adds an incredible depth of flavor to the gumbo.
Kitchen gear: what you need (and what you can totally skip)
For gumbo, a large pot or Dutch oven is a must. You want something big enough to hold all the ingredients and sturdy enough to keep a steady heat as you simmer everything together. I prefer using a Dutch oven because it distributes heat evenly and holds the temperature well, but any large pot will work.
You’ll also need a whisk for the roux—trust me, a whisk makes all the difference in preventing clumps. If you don’t have a whisk, a wooden spoon can work, but you’ll need to keep an even closer eye on that roux.
Lastly, having a good chef’s knife for dicing the vegetables and slicing the sausage will make the prep work much easier.
Step-by-step: my foolproof method (and a few hard-learned lessons)
- Prep your veggies: Start by dicing the onion, bell pepper, and celery. This part is easy and will make the next steps flow more smoothly. Mince the garlic and set everything aside.
- Make the roux: Heat the oil and flour in a large pot over medium heat, whisking constantly. And when I say constantly, I mean it! This is the part that requires patience, but it’s crucial to avoid burning. You’re aiming for a golden brown color, similar to caramel. If the roux starts to brown too quickly, lower the heat. It usually takes around 20 minutes, but I promise the result is worth it. (Don’t make the mistake I did the first time by walking away—burnt roux is bitter and will ruin the gumbo!)
- Add the trinity: Once your roux is ready, add the onion, bell pepper, and celery to the pot. Stir everything together and let it cook for about 5 minutes, just until the veggies start to soften. Then, add the garlic and cook for another minute.
- Season and simmer: Add the sausage, Cajun seasoning, salt, and cayenne (if you like a bit of heat), and stir to combine. Next, pour in the chicken broth, water, fire-roasted tomatoes, coconut aminos, and bay leaves. Bring everything to a low boil, then reduce the heat and let it simmer uncovered for about 50 minutes.
- Add the shrimp and okra: After the gumbo has simmered, it’s time to add the shrimp and frozen okra. The shrimp only takes about 10 minutes to cook through, so keep an eye on them. Once they’re pink and opaque, your gumbo is ready!
- Garnish and serve: Remove the bay leaves, then ladle the gumbo into bowls. Garnish with a sprinkle of chopped green onions for a pop of freshness and color.
Variations and personal twists
There are so many ways to make gumbo your own. Here are a few variations I’ve tried:
- Gluten-free: Swap the all-purpose flour for a gluten-free flour blend or use arrowroot powder. I’ve found that rice flour works well for the roux without sacrificing flavor.
- Paleo/Whole30: Instead of flour, you can use cassava flour or skip the roux altogether and just rely on the okra to thicken the gumbo.
- Spice level: If you like your gumbo with a serious kick, go ahead and double the cayenne or even add a few dashes of hot sauce to the broth.
- Seafood swap: You can swap the shrimp for crab or crawfish to switch things up.
- Vegan/vegetarian: If you’re avoiding meat, omit the sausage and shrimp altogether and add extra vegetables like zucchini, mushrooms, or even tofu.
Serving ideas: because presentation matters
When I serve gumbo, I like to keep things simple but elegant. Serve the gumbo in large bowls over a scoop of steamed white rice or cauliflower rice (if you’re going low-carb). A sprinkle of chopped green onions and maybe even a little extra Cajun seasoning on top makes for a beautiful presentation.
Drink pairings: what goes best with gumbo?
Gumbo pairs perfectly with a cold beer, especially something light like a pilsner or lager. If you’re more of a wine person, a chilled Sauvignon Blanc or Riesling complements the spicy, smoky flavors of the dish without overwhelming it.
Storing and reheating tips
Gumbo actually tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over medium heat, adding a splash of water or broth if the gumbo has thickened too much.
Adjusting for different serving sizes
This recipe makes enough gumbo for about 6 servings, but if you want to make more (or less), it scales easily. Just keep in mind that the roux might take a little longer if you’re doubling the recipe. If you’re cutting it in half, watch the roux closely so it doesn’t cook too quickly.
Troubleshooting: a little friendly advice
- Roux too dark? Start over. It’s better to begin again than to power through with a burnt roux.
- Too thick? Add a bit more broth or water to thin it out.
- Not spicy enough? Add more cayenne or a dash of hot sauce!
Final thoughts: give it a try!
Gumbo might take a bit of time and patience, but once you master it, it’s the ultimate comfort food. Feel free to tweak it to your liking and make it your own. Happy cooking!
FAQs
1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely before adding them to the gumbo.
2. What can I use instead of okra?
File powder is a great substitute for okra. You can also just omit it if you don’t have any on hand.
3. How spicy is this gumbo?
It has a mild kick, but you can adjust the heat by adding more or less cayenne pepper.
4. Can I freeze gumbo?
Yes! Gumbo freezes really well. Just store it in an airtight container and freeze for up to 3 months.
5. What type of rice should I serve with gumbo?
Traditional white rice is perfect, but brown rice or cauliflower rice are great alternatives.
Shrimp And Sausage Gumbo Recipe
A comforting shrimp and sausage gumbo packed with flavor, perfect for cozy nights. Learn how to make this Cajun classic at home!
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
Ingredients
- ¼ cup avocado oil or butter
- ⅓ cup all purpose flour see notes for gluten free/paleo option
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 celery chopped
- 4 garlic cloves minced
- 12 oz. andouille chicken sausage or pork sausage
- 1 tablespoon cajun seasoning
- ½ teaspoon salt
- ½ teaspoon cayenne optional
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire roasted diced tomatoes
- 1 tablespoon coconut aminos
- 2 bay leaves
- 1 lb. large shrimp raw; peeled and deveined
- 1 ½ cups frozen okra
- ¼ cup green onions for garnish
Instructions
- Prep your veggies: Start by dicing the onion, bell pepper, and celery. This part is easy and will make the next steps flow more smoothly. Mince the garlic and set everything aside.
- Make the roux: Heat the oil and flour in a large pot over medium heat, whisking constantly. And when I say constantly, I mean it! This is the part that requires patience, but it’s crucial to avoid burning. You’re aiming for a golden brown color, similar to caramel. If the roux starts to brown too quickly, lower the heat. It usually takes around 20 minutes, but I promise the result is worth it. (Don’t make the mistake I did the first time by walking away—burnt roux is bitter and will ruin the gumbo!)
- Add the trinity: Once your roux is ready, add the onion, bell pepper, and celery to the pot. Stir everything together and let it cook for about 5 minutes, just until the veggies start to soften. Then, add the garlic and cook for another minute.
- Season and simmer: Add the sausage, Cajun seasoning, salt, and cayenne (if you like a bit of heat), and stir to combine. Next, pour in the chicken broth, water, fire-roasted tomatoes, coconut aminos, and bay leaves. Bring everything to a low boil, then reduce the heat and let it simmer uncovered for about 50 minutes.
- Add the shrimp and okra: After the gumbo has simmered, it’s time to add the shrimp and frozen okra. The shrimp only takes about 10 minutes to cook through, so keep an eye on them. Once they’re pink and opaque, your gumbo is ready!
- Garnish and serve: Remove the bay leaves, then ladle the gumbo into bowls. Garnish with a sprinkle of chopped green onions for a pop of freshness and color.
Notes
Serving ideas: because presentation matters
When I serve gumbo, I like to keep things simple but elegant. Serve the gumbo in large bowls over a scoop of steamed white rice or cauliflower rice (if you’re going low-carb). A sprinkle of chopped green onions and maybe even a little extra Cajun seasoning on top makes for a beautiful presentation
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner