Best Shrimp and Sausage Gumbo Recipe
Dive into a bowl of flavorful, hearty comfort food with this Shrimp and Sausage Gumbo. This classic Southern dish combines plump shrimp, smoky sausage, and a deeply spiced broth that’s thickened with a rich roux. It’s the perfect meal for cozy nights or festive gatherings.
Tender shrimp, savory sausage, and aromatic vegetables simmered in a spiced, flavorful broth. Served over rice, this gumbo is a satisfying dish with layers of bold, authentic flavors that bring a taste of Louisiana to your table.
This recipe combines the traditional elements of gumbo with an approachable method. The smoky sausage pairs beautifully with the fresh shrimp, while the homemade roux adds depth and richness to every bite.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef’s knife and cutting board
- Ladle
- Measuring cups and spoons
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 6 cups chicken stock
- 1 pound andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup sliced okra (optional)
- Cooked white rice, for serving
- Chopped green onions and parsley, for garnish
- Salt and pepper to taste
Instructions
1. Make the Roux:
In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux turns a deep golden brown (about 10-15 minutes). Be patient—this step adds incredible flavor to the gumbo.
2. Cook the Vegetables:
Add the onion, bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
3. Add the Liquids and Spices:
Stir in the diced tomatoes, chicken stock, Cajun seasoning, smoked paprika, cayenne pepper, bay leaves, and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes to allow the flavors to meld.
4. Add the Sausage and Okra:
Stir in the sliced sausage and okra (if using). Simmer for an additional 15 minutes, stirring occasionally.
5. Add the Shrimp:
Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp are pink and fully cooked.
6. Adjust Seasoning:
Taste the gumbo and adjust seasoning with salt and pepper as needed.
7. Serve:
Ladle the gumbo over cooked white rice and garnish with chopped green onions and parsley. Serve hot and enjoy!
Latest Recipes
- Buffalo Shrimp Pasta
- Oatmeal Cream Pie Cookies
- Chocolate Pecan Cookies
- Potatoes, Bacon, and Green Beans Casserole
- Spicy Beef and White Rice
Best Shrimp and Sausage Gumbo Recipe
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef’s knife and cutting board
- Ladle
- Measuring cups and spoons
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large onion diced
- 1 green bell pepper diced
- 3 celery stalks diced
- 4 cloves garlic minced
- 1 14 oz can diced tomatoes
- 6 cups chicken stock
- 1 pound andouille sausage sliced
- 1 pound raw shrimp peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional for heat
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup sliced okra optional
- Cooked white rice for serving
- Chopped green onions and parsley for garnish
- Salt and pepper to taste
Instructions
- Make the Roux:
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux turns a deep golden brown (about 10-15 minutes). Be patient—this step adds incredible flavor to the gumbo.
- Cook the Vegetables:
- Add the onion, bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
- Add the Liquids and Spices:
- Stir in the diced tomatoes, chicken stock, Cajun seasoning, smoked paprika, cayenne pepper, bay leaves, and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes to allow the flavors to meld.
- Add the Sausage and Okra:
- Stir in the sliced sausage and okra (if using). Simmer for an additional 15 minutes, stirring occasionally.
- Add the Shrimp:
- Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp are pink and fully cooked.
- Adjust Seasoning:
- Taste the gumbo and adjust seasoning with salt and pepper as needed.
- Serve:
- Ladle the gumbo over cooked white rice and garnish with chopped green onions and parsley. Serve hot and enjoy!
Tips for Cooking
- Keep stirring while making the roux to prevent it from burning—this step is crucial for flavor.
- Use fresh shrimp for the best taste, but frozen shrimp works well too if thawed properly.
- For a smoky twist, consider adding a small amount of smoked sausage or turkey.
- If you prefer thicker gumbo, add extra okra or file powder (ground sassafras leaves).
Why You Should Try This Recipe
This Shrimp and Sausage Gumbo is packed with bold flavors and comforting textures that make it the ultimate soul food. It’s a versatile recipe that you can adjust to your heat and spice preferences, and it’s sure to impress family and friends at the dinner table.
Take a culinary trip to the heart of Louisiana with this Shrimp and Sausage Gumbo. With its rich, spiced broth and hearty ingredients, this dish is perfect for creating warm memories around the table. Try it today and enjoy a taste of the South!
