Shrimp & Sausage Gumbo Recipe

Introduction

Savor the rich flavors of this classic Shrimp & Sausage Gumbo, a comforting dish full of bold Cajun spices and hearty ingredients. Perfect for a cozy dinner, it combines tender shrimp and smoky sausage in a thick, flavorful stew served over rice.

Ingredients

• 4 tbsp. unsalted butter
• 1/4 c. all-purpose flour
• 1 small yellow onion, chopped
• 1 medium green bell pepper, seeds and ribs removed, chopped
• 2 stalks celery, finely sliced
• 12 oz. andouille sausage, sliced into 1/2" rounds
• 2 cloves garlic, finely chopped
• 1 tbsp. Cajun seasoning (without salt)
• Kosher salt
• Freshly ground black pepper
• 4 c. low-sodium chicken broth
• 1 (15-oz.) can fire-roasted diced tomatoes
• 1 bay leaf
• 1 lb. medium shrimp, peeled, deveined
• 3 scallions, sliced
• Cooked white rice, for serving

Instructions

1. Step 1: In a large, deep skillet over medium-low heat, melt the butter. Add the flour and cook, stirring constantly, until the roux turns a dark caramel color, about 12 to 15 minutes.
2. Step 2: Add the chopped onions, bell peppers, and celery to the roux. Cook, stirring often, until the vegetables soften, about 8 minutes.
3. Step 3: Stir in the sliced sausage, chopped garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
4. Step 4: Add the chicken broth, fire-roasted diced tomatoes, and bay leaf. Bring the mixture to a boil, then reduce heat to low and let it simmer, stirring occasionally, until thickened, about 1 hour.
5. Step 5: In the last 6 minutes of cooking, add the peeled and deveined shrimp. Cook until the shrimp turn pink and are cooked through.
6. Step 6: Taste the gumbo and adjust seasoning as needed. Stir in most of the sliced scallions, reserving some for garnish.
7. Step 7: Serve the gumbo hot over bowls of cooked white rice. Top with the reserved scallions for a fresh finish.

Tips & Variations

• For a deeper flavor, use homemade chicken broth or add a splash of Worcestershire sauce.
• Substitute the andouille sausage with smoked kielbasa or chorizo if preferred.
• Adjust the heat by adding cayenne pepper or hot sauce according to your taste.
• Make it a little thicker by cooking the gumbo longer or stirring in a spoonful of instant roux at the end.

Storage

Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Gumbo also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gumbo without seafood?

Yes, you can make a delicious gumbo without shrimp by focusing on sausage, chicken, or other proteins of your choice. Just adjust cooking times accordingly.

What is the best way to thicken gumbo?

The key to thickening gumbo is making a dark roux by cooking flour and fat slowly until it caramelizes. Simmering the gumbo helps thicken it further. Avoid adding flour directly at the end, which can cause lumps.

Shrimp & Sausage Gumbo Recipe

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★★★★★

4.8 from 92 reviews

• Author: Mariam
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x

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Description

A classic Shrimp & Sausage Gumbo featuring a rich, dark roux base, tender andouille sausage, fresh shrimp, and a medley of aromatic vegetables simmered to perfection. This hearty Cajun stew is served over fluffy white rice, delivering bold flavors and a comforting meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Roux Base

• 4 tbsp. unsalted butter
• 1/4 cup all-purpose flour

Vegetables

• 1 small yellow onion, chopped
• 1 medium green bell pepper, seeds and ribs removed, chopped
• 2 stalks celery, finely sliced
• 2 cloves garlic, finely chopped
• 3 scallions, sliced (some reserved for serving)

Proteins & Seasonings

• 12 oz. andouille sausage, sliced into 1/2-inch rounds
• 1 tbsp. Cajun seasoning (without salt)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 bay leaf
• 1 lb. medium shrimp, peeled and deveined

Liquids & Sides

• 4 cups low-sodium chicken broth
• 1 (15-oz.) can fire-roasted diced tomatoes
• Cooked white rice, for serving

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Instructions

1. Make the Roux: In a large, deep skillet over medium-low heat, melt the unsalted butter. Gradually add the all-purpose flour, stirring constantly to prevent burning. Continue cooking and stirring until the roux turns a dark caramel color, about 12 to 15 minutes.
2. Sauté the Vegetables: Add the chopped yellow onion, green bell pepper, and sliced celery to the roux. Cook, stirring frequently, until the vegetables soften, approximately 8 minutes.
3. Add Sausage and Seasonings: Stir in the sliced andouille sausage, finely chopped garlic, Cajun seasoning, and season with kosher salt and freshly ground black pepper to taste. Combine thoroughly to blend flavors.
4. Add Broth, Tomatoes, and Bay Leaf: Pour in the low-sodium chicken broth and the fire-roasted diced tomatoes. Toss in the bay leaf and increase heat to bring the mixture to a boil.
5. Simmer the Gumbo: Lower the heat to maintain a gentle simmer. Cook, stirring occasionally, until the gumbo thickens and flavors meld, about 1 hour.
6. Cook the Shrimp: In the last 6 minutes of simmering, add the peeled and deveined shrimp to the gumbo. Continue cooking until the shrimp turns pink and is cooked through.
7. Finish and Serve: Stir in the sliced scallions, reserving some for garnish. Adjust seasonings if necessary. Serve the gumbo hot over bowls of cooked white rice, topped with the reserved scallions.

Notes

• For a thicker gumbo, cook the roux to a deeper caramel color but watch carefully to avoid burning.
• The Cajun seasoning used here is salt-free, so adjust salt levels based on your taste preference and the seasoning blend.
• You can substitute andouille sausage with smoked kielbasa if unavailable.
• Make sure to peel and devein shrimp properly for the best texture.
• Leftovers can be stored in the refrigerator for up to 3 days and often taste better the next day as flavors develop.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Keywords: Shrimp gumbo, sausage gumbo, Cajun recipe, roux gumbo, seafood stew, andouille sausage recipes, traditional gumbo, Louisiana gumbo