Shrimp & Sausage Gumbo Recipe
Introduction
Savor the rich flavors of the South with this classic Shrimp & Sausage Gumbo. This hearty dish combines a deeply caramelized roux, smoky sausage, tender shrimp, and vibrant vegetables for a satisfying meal perfect for any occasion.
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
- 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.
- Step 2: Add the chopped onions, green bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Step 3: Stir in the sliced sausage, garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
- Step 4: Pour in the chicken broth and fire-roasted diced tomatoes, then add the bay leaf. Bring the mixture to a boil, then reduce heat to low and let it simmer, stirring occasionally, until thickened, about 1 hour.
- 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.
- Step 6: Taste the gumbo and adjust seasonings if needed. Stir in the sliced scallions, reserving a few for garnish.
- Step 7: Divide cooked white rice among serving bowls. Spoon the gumbo over the rice and top with the reserved scallions before serving.
Tips & Variations
- For a spicier gumbo, add cayenne pepper or hot sauce to taste.
- Substitute chicken sausage if you prefer a milder flavor or want a different protein.
- Make sure to cook the roux slowly and stir constantly to avoid burning and develop deep, nutty flavor.
- Add okra or file powder for a more traditional thickening agent and authentic taste.
Storage
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Gumbo tastes even better the next day as flavors continue to develop. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this gumbo?
Yes, frozen shrimp can be used. Thaw them completely before adding to the gumbo to ensure even cooking and prevent excess water from diluting the dish.
What can I substitute for andouille sausage?
If you can’t find andouille sausage, smoked kielbasa or chorizo make great alternatives and add a smoky, savory element similar to andouille.
PrintShrimp & Sausage Gumbo Recipe
This Shrimp & Sausage Gumbo is a rich, flavorful Louisiana-style stew packed with tender shrimp, smoky andouille sausage, and a deeply caramelized roux base. Perfectly seasoned with Cajun spices and simmered to perfection, this comforting dish is served over fluffy white rice for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Roux and Vegetables
- 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
Meat and Seasonings
- 12 oz. andouille sausage, sliced into 1/2” rounds
- 2 cloves garlic, finely chopped
- 1 tbsp. Cajun seasoning (without salt)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquids and Additional Ingredients
- 4 c. low-sodium chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1 bay leaf
- 1 lb. medium shrimp, peeled and deveined
- 3 scallions, sliced (reserve some for serving)
- Cooked white rice, for serving
Instructions
- Make the Roux: In a large, deep skillet over medium-low heat, melt the butter, then add the all-purpose flour. Cook, stirring constantly, for 12 to 15 minutes until the roux turns a dark caramel color, which forms the flavorful base of your gumbo.
- Sauté Vegetables and Sausage: Add the chopped onions, green bell peppers, and celery to the roux. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Then stir in the sliced andouille sausage, finely chopped garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
- Add Liquids and Simmer: Pour in the low-sodium chicken broth and the can of fire-roasted diced tomatoes. Add the bay leaf and bring the mixture to a boil. Reduce heat to low and let the gumbo simmer, stirring occasionally, to allow flavors to meld and the sauce to thicken, around 1 hour.
- Cook the Shrimp: About 6 minutes before the gumbo is finished, add the peeled and deveined shrimp to the pot. Cook until the shrimp turn pink and are cooked through. Taste and adjust seasoning if necessary. Finally, stir in sliced scallions, reserving some for garnish.
- Serve: Divide cooked white rice among serving bowls. Spoon the hot shrimp and sausage gumbo over the rice and top with the reserved scallions for a fresh, bright finish.
Notes
- For a thicker gumbo, allow it to simmer longer to reduce the liquid.
- If you prefer a spicier gumbo, add cayenne pepper or hot sauce to taste.
- Andouille sausage can be substituted with smoked sausage if unavailable.
- Make sure to stir the roux constantly to prevent burning and achieve the perfect color.
- This gumbo can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Shrimp gumbo, sausage gumbo, Cajun stew, seafood gumbo, Creole gumbo, Louisiana recipe, spicy gumbo
