There is nothing quite like a warm bowl of comfort from the Deep South, and this Shrimp and Sausage Gumbo Recipe delivers just that with every spoonful. Combining the rich, nutty flavor of a slow-cooked roux with the hearty bite of andouille sausage and tender shrimp, this dish bursts with layers of savory goodness. Whether you’re craving something to warm you on a chilly night or want to impress friends with a classic Louisiana favorite, this gumbo is full of soul, spice, and a touch of tradition that invites you in for seconds.
Ingredients You’ll Need
This Shrimp and Sausage Gumbo Recipe is a perfect example of how simple, well-chosen ingredients come together to create a dish that’s greater than the sum of its parts. Each ingredient brings essential flavor, texture, or color that highlights the rich Southern heritage of gumbo.
- 12 ounces andouille sausage: Adds smoky, spicy depth and a lovely bite that balances the shrimp.
- â…“ cup butter (or oil): The base for the roux, giving the dish its rich, velvety texture.
- â…“ cup all-purpose flour: Works with butter to form the roux that thickens and flavors the gumbo.
- 1 small sweet onion (finely diced): Provides sweetness and pairs beautifully with other veggies.
- 1 small green bell pepper (finely chopped): Adds color and a subtle vegetal bite.
- 3 stalks celery (finely chopped): Contributes crunch and earthiness, a gumbo essential.
- 2 cloves garlic (minced): Gives a fragrant, savory kick to the base.
- 4 cups chicken broth (regular sodium): The flavorful liquid foundation that melds all ingredients.
- ½ cup diced canned tomatoes (drained): Add acidity and a slight sweetness for balance.
- 1 tablespoon Worcestershire sauce: Imparts umami complexity.
- 1 teaspoon dried thyme: A classic herb that provides subtle earthiness.
- ½ teaspoon dried oregano: Enhances the herbal notes.
- ¼ teaspoon cayenne pepper: Gives a gentle heat that wakes up the palate.
- ½ teaspoon paprika: Adds smokiness and vibrant color.
- 1 ¼ teaspoons salt (to taste): Essential for bringing all flavors to life.
- ½ teaspoon black pepper: Balances the seasoning with warm spiciness.
- 1 bay leaf: Provides a subtle aromatic touch during simmering.
- 1 pound shrimp (peeled, deveined, tails removed): Gives the dish its signature seafood sweetness and texture.
- Fresh parsley (optional): Adds freshness and a pop of vivid green color at the finish.
How to Make Shrimp and Sausage Gumbo Recipe
Step 1: Make the Roux
Start by placing a large Dutch oven over medium-low heat and melting your butter. If you’re using butter, wait until it melts completely and just begins to sizzle. Then add the flour in one go and stir immediately with a wooden spoon. This mixture will quickly thicken as you stir. Maintaining constant attention here is key; the roux is the heart of your gumbo, providing that rich, toasty flavor and thick texture. Keep stirring often to prevent burning and cook the roux for 20 to 30 minutes until it reaches a warm, peanut butter brown color.
Step 2: Prepare and Cook the Sausage
While your roux is cooking, slice the andouille sausage into ½-inch pieces and sauté them in a separate skillet over medium heat until browned and fully cooked through. Once done, transfer the sausage to a paper towel-lined plate to drain excess fat. This step adds a spicy, smoky layer to the gumbo and renders some flavorful fat that can be used if desired in the veggie sauté.
Step 3: Sauté the Vegetables
Add the finely diced celery, green bell pepper, and sweet onion to the Dutch oven where your roux is ready. Saute the veggies for about 6–7 minutes until tender and fragrant. Then toss in the minced garlic and cook another minute, stirring constantly to keep the flavors fresh and vibrant. This combination is famously known as the “holy trinity” of Cajun cooking, giving gumbo its classic flavor base.
Step 4: Build the Gumbo Base
Pour in the chicken broth, drained diced tomatoes, and Worcestershire sauce, stirring everything together to incorporate the roux and vegetables into a deliciously thickened broth. At this point, add all your dried herbs and spices: thyme, oregano, paprika, cayenne pepper, salt, pepper, and don’t forget the bay leaf. Stir well and bring the mixture to a gentle boil.
Step 5: Simmer to Perfection
Once boiling, reduce the heat to a simmer and let the gumbo cook uncovered for 35 to 40 minutes. Simmering allows excess liquid to reduce and concentrates the flavors beautifully. You’ll notice the gumbo thickening and its aroma filling your kitchen with irresistible warmth.
Step 6: Add Shrimp and Sausage
Finally, add in the cooked sausage and raw shrimp, stirring gently to combine. Cook for another 6 to 7 minutes until the shrimp are opaque, tender, and have curled tails. This step ensures the seafood is perfectly cooked without becoming rubbery. Remove the bay leaf just before serving.
How to Serve Shrimp and Sausage Gumbo Recipe
Garnishes
Fresh parsley sprinkled on top adds a burst of green and a fresh note that cuts through the richness of the gumbo. Some like to add a squeeze of lemon or a dash of hot sauce for a personal touch that elevates the flavor even more.
Side Dishes
This gumbo shines served over fluffy white rice that soaks up every bit of that deep, flavorful sauce. Cornbread or French bread on the side make excellent accompaniments, perfect for mopping up the last delicious drops. For a lighter option, a simple green salad adds balance and a refreshing crunch.
Creative Ways to Present
For an inviting presentation, ladle the gumbo into colorful bowls and top with a sprig of fresh parsley and a lemon wedge. You could also serve it in hollowed-out bread bowls for a fun, rustic twist. Individual ramekins with a sprinkle of cheese melted on top under the broiler transform your gumbo into a bubbly, indulgent appetizer.
Make Ahead and Storage
Storing Leftovers
Shrimp and Sausage Gumbo Recipe tastes even better the next day as the flavors meld, so store leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating to redistribute the deliciousness.
Freezing
If you want to keep gumbo longer, freezing is an excellent option. Allow the gumbo to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Keep in mind shrimp can get a bit tougher after freezing so adding fresh shrimp when reheating can be a tasty alternative.
Reheating
Slowly reheat gumbo on the stovetop over medium heat, stirring occasionally to prevent sticking or burning. If frozen, thaw overnight in the fridge first. Add a splash of broth or water if the gumbo has thickened too much in storage, and consider tossing in fresh shrimp to keep it vibrant and tender.
FAQs
Can I make Shrimp and Sausage Gumbo Recipe without andouille sausage?
Absolutely! While andouille adds a smoky and spicy dimension, you can substitute it with smoked sausage or even chorizo. For a milder version, use a non-spicy sausage, but keep in mind that this will change the flavor profile slightly.
Is this gumbo spicy?
This Shrimp and Sausage Gumbo Recipe has a gentle kick thanks to the cayenne and paprika, but it’s not overwhelmingly spicy. You can always adjust the level of heat by adding more cayenne or serving with hot sauce on the side.
Can I use frozen shrimp for this gumbo?
Yes, frozen shrimp works perfectly. Just thaw them completely before cooking and be mindful not to overcook to maintain a tender texture.
Do I have to make a roux from scratch?
Making the roux is a traditional step that really builds the deep, nutty flavor gumbo is known for. You can buy pre-made roux or shortcut options, but for the best authentic taste, cooking your own roux is highly recommended.
What can I use instead of chicken broth?
If you don’t have chicken broth, vegetable broth works well and keeps the dish flavorful. Some also use seafood stock to boost the shrimp flavor even further.
Final Thoughts
There’s nothing quite as satisfying as crafting a pot of Shrimp and Sausage Gumbo Recipe from scratch, then sharing it with friends and family. The layers of flavor, the comfort it brings, and the warm memories it creates will have you reaching for this recipe time and time again. Dive in and savor every spoonful—you’re sure to fall in love just like I did.
Print
Shrimp and Sausage Gumbo Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Description
This Shrimp and Sausage Gumbo is a rich and flavorful Louisiana classic featuring a dark homemade roux, smoky andouille sausage, tender shrimp, and the holy trinity of vegetables simmered in a savory broth. Perfectly balanced with herbs and spices, this comforting dish is served over rice for a hearty meal that captures the essence of Creole cooking.
Ingredients
Sausage and Proteins
- 12 ounces andouille sausage, cut into ½-inch pieces
- 1 pound shrimp, peeled, deveined, tails removed
Roux
- â…“ cup butter (or oil)
- â…“ cup all-purpose flour
Vegetables and Aromatics
- 1 small sweet onion, finely diced
- 1 small green bell pepper, finely chopped
- 3 stalks celery, finely chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 4 cups chicken broth (regular sodium)
- ½ cup canned diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 ¼ teaspoons salt (to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- Fresh parsley (optional, for garnish)
Instructions
- Make the Roux: Place a large Dutch oven over medium-low heat and add the butter or oil. Allow the butter to melt completely and wait until it begins to sizzle slightly. Sprinkle in the flour and stir immediately with a wooden spoon to combine. Continue stirring constantly to prevent burning. The roux will thicken and then thin slightly after several minutes. Cook the roux over medium-low heat for 20 to 30 minutes until it reaches a dark caramel color, stirring regularly.
- Cook the Sausage: In a separate skillet, sauté the andouille sausage pieces over medium heat until browned and cooked through. Remove the sausage and drain on a paper towel-lined plate.
- Sauté the Vegetables: Add the diced celery, green bell pepper, and onion to the Dutch oven with the roux. Sauté these vegetables for 6 to 7 minutes until tender. Add the minced garlic and sauté for an additional minute, stirring constantly to avoid burning.
- Add Liquids and Seasonings: Pour in the chicken broth, drained diced tomatoes, and Worcestershire sauce. Stir to combine. Season with thyme, oregano, paprika, cayenne pepper, salt, black pepper, and add the bay leaf. Mix thoroughly to incorporate all the spices.
- Simmer the Gumbo: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 35 to 40 minutes, or until the gumbo has reduced by nearly half and thickened slightly.
- Add Shrimp and Sausage: Stir in the cooked sausage and raw shrimp. Continue simmering for 6 to 7 minutes, or until the shrimp are cooked through, turn opaque, and their tails curl.
- Serve: Remove the bay leaf from the gumbo. Serve hot over cooked rice and garnish with fresh parsley, if desired.
Notes
- For a darker roux, be patient and maintain medium-low heat to avoid burning.
- You can substitute chicken broth with seafood stock for an extra depth of flavor.
- Adjust cayenne pepper to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serve over white rice or cauliflower rice for a low-carb alternative.
