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
Scale
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
