Shrimp & Sausage Gumbo Recipe
Introduction
Savor the rich and comforting flavors of Shrimp & Sausage Gumbo, a classic Louisiana dish packed with hearty sausage, tender shrimp, and a deeply savory roux-based broth. This recipe brings a taste of the South to your table with a perfectly balanced blend of spices and fresh ingredients.
Ingredients
- 4 tbsp. unsalted butter
- 1/4 cup 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 cups 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
- 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. Cook, stirring frequently, until the vegetables soften, about 8 minutes.
- Step 3: Stir in the sliced andouille sausage, chopped garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
- Step 4: Pour in the chicken broth, fire-roasted diced tomatoes, and add the bay leaf. Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 1 hour.
- Step 5: In the last 6 minutes of cooking, stir in the shrimp. Cook until the shrimp turn pink and are cooked through.
- Step 6: Taste and adjust seasoning if needed. Stir in most of the sliced scallions, reserving some for garnish.
- 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 seafood stock instead of store-bought broth.
- Adjust the heat by adding cayenne pepper or hot sauce if you prefer a spicier gumbo.
- Try adding okra for extra texture and authentic taste.
- Substitute smoked sausage if you can’t find andouille sausage.
Storage
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. The flavors often deepen after a day, making leftovers especially delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make gumbo ahead of time?
Yes, gumbo can be made a day or two in advance. The flavors will meld and improve overnight. Just reheat it gently before serving and add fresh scallions if desired.
Can I freeze Shrimp & Sausage Gumbo?
You can freeze gumbo, but it’s best to do so before adding the shrimp to avoid overcooking them during reheating. Freeze in airtight containers for up to 3 months, then thaw and add cooked or thawed shrimp when reheating.
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Shrimp & Sausage Gumbo Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
This Shrimp & Sausage Gumbo is a hearty and flavorful Louisiana classic featuring a rich dark roux, savory andouille sausage, succulent shrimp, and a medley of aromatic vegetables simmered in a spiced tomato and chicken broth. Perfectly served over steamed white rice, this dish offers a comforting and deeply satisfying meal that celebrates Cajun cuisine.
Ingredients
Roux Base
- 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 (some reserved for serving)
Protein & Seasoning
- 12 oz. andouille sausage, sliced into 1/2” rounds
- 1 tbsp. Cajun seasoning (without salt)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquids & Garnish
- 4 cups low-sodium chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1 bay leaf
- 1 lb. medium shrimp, peeled and deveined
- Cooked white rice, for serving
Instructions
- Make the roux: In a large, deep skillet over medium-low heat, melt the butter. Gradually whisk in the flour and cook, stirring constantly, until the roux turns a dark caramel color, about 12 to 15 minutes. This forms the flavorful base of the gumbo.
- Sauté vegetables and sausage: Add the chopped onions, green bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables soften, 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 fire-roasted diced tomatoes along with their juices. Add the bay leaf and bring the mixture to a boil. Reduce the heat to low and let the gumbo simmer gently, stirring occasionally, until it thickens, about 1 hour.
- Add shrimp and finish cooking: During the last 6 minutes of simmering, stir in the peeled and deveined shrimp. Cook until the shrimp turn pink and are cooked through. Taste and adjust the seasonings if necessary. Stir in sliced scallions, reserving some for garnish.
- Serve: Divide cooked white rice among bowls. Ladle the shrimp and sausage gumbo over the rice and garnish with the reserved scallions. Serve hot for a satisfying meal.
Notes
- For a thicker gumbo, cook the roux a bit longer but be careful not to burn it.
- You can substitute andouille sausage with smoked sausage if unavailable.
- Cajun seasoning without salt allows better control over final saltiness.
- Use fresh shrimp for best flavor, but frozen shrimp can be used if thawed properly.
- Leftover gumbo tastes even better the next day as flavors deepen.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Keywords: Shrimp gumbo, Sausage gumbo, Cajun gumbo, Creole recipe, Seafood gumbo, Andouille sausage recipes
