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Shrimp & Sausage Gumbo Recipe

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★★★★★

4.6 from 111 reviews

A rich and hearty Shrimp & Sausage Gumbo featuring a dark caramelized roux, smoky andouille sausage, tender shrimp, and a medley of vegetables simmered in a flavorful tomato and chicken broth base. This classic Louisiana dish is served over fluffy white rice and garnished with fresh scallions for a satisfying and comforting meal.

Ingredients

Scale

Roux

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

Vegetables & Aromatics

  • 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 (reserve some for garnish)
  • 1 bay leaf

Proteins & Seasonings

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

Liquids & Others

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

Instructions

  1. Make the roux: In a large, deep skillet over medium-low heat, melt the butter then add the flour. Cook while stirring constantly for 12 to 15 minutes until the roux reaches a dark caramel color. This step builds the base flavor for the gumbo.
  2. Cook the vegetables and sausage: Add the chopped onions, green bell pepper, and celery to the roux. Cook while stirring occasionally until the vegetables soften, about 8 minutes. Then stir in the sliced andouille sausage, minced garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
  3. Add liquids and simmer: Stir in the low-sodium chicken broth, fire-roasted diced tomatoes, and the bay leaf. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered, stirring occasionally, for about 1 hour until the gumbo thickens and flavors meld.
  4. Cook the shrimp: During the last 6 minutes of cooking, add the peeled and deveined shrimp to the gumbo. Cook until the shrimp turn pink and are cooked through. Taste the gumbo and adjust seasoning if necessary. Stir in most of the sliced scallions, reserving some for garnish.
  5. Serve: Divide cooked white rice among serving bowls. Spoon the hot gumbo over the rice and top each bowl with the reserved scallions for a fresh, crunchy finish.

Notes

  • Maintain a low simmer while making the roux to prevent burning it and achieve the perfect dark caramel color.
  • Use low-sodium chicken broth to better control the saltiness of the gumbo.
  • For a spicier gumbo, add cayenne pepper or extra Cajun seasoning as preferred.
  • To save time, andouille sausage can be pre-cooked, but browning it with the vegetables adds depth of flavor.
  • Serve with crusty French bread for a traditional Louisiana meal experience.

Keywords: shrimp gumbo, sausage gumbo, cajun gumbo, creole stew, seafood gumbo, southern recipe

Find it online: https://flavorsbymaya.com/shrimp-and-sausage-gumbo-recipe/