This authentic Shrimp and Sausage Gumbo is the ultimate rich, meaty, and comforting one-pot stew you’ve been looking for. For me, food has always been a language of love, a way to wrap comfort and care into a single dish. This gumbo recipe is pure soul in a bowl. It’s my take on classic Cajun food, a true taste of Louisiana recipes, and a deeply satisfying meal that will warm you up from the inside out.
Table of Contents
Why You’ll Love This Easy Gumbo Recipe
This is more than just a recipe; it’s an event. It’s the perfect pot of Cajun comfort to make for a cozy Sunday or to impress a crowd.
- Authentic, Deep Flavor: You will learn to build a rich roux-based sauce from scratch, the secret to the best gumbo recipe authentic flavor.
- An Easy, Simple Gumbo Recipe: While it takes time, the steps are straightforward. This gumbo recipe easy enough for a patient beginner but delivers expert-level results.
- A Crowd-Pleasing Favorite: Sausage and shrimp recipes are always a hit, and this one is hearty, satisfying, and loved by all.
- Stands Out from the Rest: We don’t take shortcuts. The 20-minute dark brown roux is what separates this from other recipes, creating a flavor that simply cannot be beaten.
Gumbo 101: The Two Keys to Authentic Flavor
(This section establishes your expertise upfront.)
The “Holy Trinity”
Explain this is the “Creole ‘holy trinity‘” onions, bell peppers, and celery and it forms the aromatic base for all Cajun and Creole dishes.
The Roux (The “Key” to Gumbo)
Explain that the roux (flour and fat) is the base that thickens the gumbo and provides its distinct flavor. Cajun vs. Creole Roux: Briefly explain the color difference. For this Cajun-style gumbo, we’re making a “deep amber” or “caramel-like” dark roux.
Ingredients Needed for Shrimp and Sausage Gumbo
A great gumbo starts with great ingredients. Here’s what you’ll need, grouped for easy prep.
For the Roux and “Holy Trinity”:
- ¼ cup avocado oil (or butter): You need a fat with a high smoke point for the roux.
- â…“ cup all-purpose flour
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced: Added after the trinity so it doesn’t burn.
For the Proteins:
- 12 oz. Andouille sausage (chicken or pork), sliced: This is a key part of shrimp and Andouille sausage recipes.
- 1 lb. large raw shrimp, peeled and deveined
For the Gumbo Base and Spices:
- 1 Tbsp Cajun seasoning: The heart of Cajun recipes.
- ½ tsp salt
- ½ tsp cayenne (optional): Add this for a spicier Sausage Gumbo.
- 32 oz. chicken broth
- 1 cup water
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 Tbsp coconut aminos (or tamari/soy sauce)
- 2 bay leaves
For the Finish:
- 1 ½ cups frozen okra: This is a classic ingredient and a natural thickener.
- ¼ cup green onions, for garnish
How to Make This Authentic Cajun Gumbo Recipe
Make the Roux: This is the most important step for your homemade roux. In a large Dutch oven or heavy-bottomed pot, heat the avocado oil over medium heat. Whisk in the flour until smooth. Now, continue to whisk constantly for 15-20 minutes. The roux will slowly change color from pale, to peanut butter, to a final deep brown, the color of a copper penny. Do not walk away, and do not let it burn, or you’ll have to start over.
Cook the “Holy Trinity”: Add the diced onion, green bell pepper, and celery directly to the hot roux. Stir constantly for 5-7 minutes. The vegetables will sizzle and stop the roux from cooking further, and they will soften and become fragrant.
Add Aromatics and Sausage: Stir in the minced garlic, Cajun seasoning, salt, and optional cayenne. Cook for 1 minute more until you can smell the garlic. Add the sliced Andouille sausage and stir for another 2 minutes to render some fat.
Simmer the Base: Slowly pour in the chicken broth and water, whisking as you go to break up the roux and prevent clumps. Once smooth, stir in the fire-roasted tomatoes, coconut aminos, and bay leaves.
Let it Meld: Bring the gumbo to a boil, then immediately reduce the heat to low. Let it simmer (do not boil) for at least 30 minutes, or up to 1 hour, for the flavors to meld.
Add Okra: Stir in the frozen okra. Let the gumbo simmer for another 15 minutes. The okra will cook through and help thicken the stew.
Cook the Shrimp: Add the peeled and deveined shrimp to the pot. They only need 3-5 minutes to cook. Stir them in and watch for them to turn pink and opaque. As soon as they are cooked, turn off the heat. Be careful not to overcook them.
Finish and Serve: Remove the bay leaves. Taste the gumbo and adjust any seasonings if needed. Serve the gumbo hot, garnished with fresh green onions, over a bed of cooked rice.
Gumbo Variations (Slow Cooker, Instant Pot & Chicken)
Slow Cooker Shrimp and Sausage Gumbo
- You must make the roux on the stovetop first. Complete steps 1-3 in a pot.
- Transfer the roux, vegetable, and sausage mixture to your slow cooker.
- Add the broth, water, tomatoes, coconut aminos, and bay leaves.
- Stir, cover, and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- Stir in the frozen okra and cook on HIGH for another 30 minutes.
- Add the raw shrimp and stir. Put the lid back on and cook for another 10-15 minutes, just until the shrimp are pink. Serve.
Instant Pot Shrimp and Sausage Gumbo
- Set your Instant Pot to “Sauté” (high). Add the oil and flour and whisk constantly to make your roux (Step 1). This is faster, about 8-10 minutes.
- Add the “Holy Trinity” (Step 2) and sausage/aromatics (Step 3). Sauté for 5 minutes.
- Hit “Cancel.” Slowly pour in 1 cup of the broth, whisking and scraping the bottom of the pot to deglaze and prevent a burn warning.
- Add the rest of the broth, water, tomatoes, aminos, and bay leaves.
- Secure the lid. Cook on High Pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then quick release the rest.
- Turn back to “Sauté” (low). Stir in the okra and simmer for 5 minutes.
- Stir in the shrimp and cook until pink (3-5 minutes). Serve.
Gumbo Recipe Chicken And Sausage
Don’t love seafood dishes? No problem. For an easy Gumbo Recipe Chicken And Sausage, simply omit the shrimp. In its place, add 1 pound of boneless, skinless chicken thighs (cut into 1-inch pieces) at the same time you add the sausage (Step 3).
What to Serve with Gumbo (Beyond the Rice)
While gumbo is always served over rice (long-grain white, Jasmine, or Basmati are great options ), here are other perfect pairings:
- Crusty French Bread (for dipping)
- Cajun Cornbread
- A Simple Green Salad
- Southern-Style Potato Salad (a traditional Louisiana pairing!)
Serving and Storage Tips
- Serving: To serve, place a scoop of hot, cooked rice in the center of a wide, shallow bowl. Ladle the hot gumbo around the rice. Garnish generously with sliced green onions.
- Storage: Let the gumbo cool completely. Store it in an airtight container in the refrigerator for up to 4 days. The flavors are often even better the next day!
- Reheating: Reheat the gumbo gently in a pot on the stove over medium-low heat until simmering. Avoid boiling it, as this can make the shrimp tough.
- Freezing: This gumbo freezes beautifully. Let it cool, then pour it into freezer-safe containers or heavy-duty freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion: A Perfect Pot of Creole Food
This Shrimp and Sausage Gumbo is a true winner. By taking the time to build a flavorful dark brown roux and using the classic “holy trinity,” you are creating one of the most beloved New Orleans food recipes right in your own kitchen. It’s a recipe that delivers deep, complex flavor and pure comfort.
If you tried this recipe, please leave a comment and a star rating below! I love to hear how it turned out. And don’t forget to share it on social media for others to find!
What variations did you try? Let us know below!
Frequently Asked Questions (FAQ) About Gumbo
What is the best shrimp and sausage gumbo recipe?
The best shrimp and sausage gumbo recipe is one that respects the tradition. It starts with a dark roux, builds flavor with the “holy trinity,” and uses quality Andouille sausage. This recipe is our pick for the best because it’s authentic and reliable.
How do I make a shrimp and sausage gumbo recipe easy?
This shrimp and sausage gumbo recipe easy version relies on “mise en place”. That means, have all your vegetables (onion, celery, pepper, garlic) chopped before you start the roux. Since you cannot stop whisking the roux, having everything ready makes the process smooth and simple.
Is this an authentic New Orleans shrimp and sausage gumbo recipe?
Yes, this is an authentic New Orleans shrimp and sausage gumbo recipe in the Cajun/Creole style. It uses the foundational techniques (the roux, the trinity) that define classic New Orleans food recipes and Creole food.
How is this different from a shrimp and sausage gumbo Emeril recipe?
A shrimp and sausage gumbo Emeril style recipe is fantastic and often includes his signature “Essence” seasoning. This Cajun gumbo recipe is very similar in its authentic technique but builds its flavor from a standard Cajun spice blend, giving you pure, classic Cajun food flavor.
Can I make this shrimp and sausage gumbo with okra?
Absolutely! This shrimp and sausage gumbo with okra is designed to use frozen okra. The okra acts as a vegetable and a natural thickener, contributing to the gumbo’s classic texture.
Can I make shrimp and sausage gumbo without okra?
Yes. If you prefer a shrimp and sausage gumbo without okra, simply omit it. Your gumbo will be slightly thinner but still delicious. If you want to thicken it without okra, you can serve it with filé powder (sassafras) on the side. Guests can sprinkle it over their individual bowls after serving (do not boil filé).
What are the main shrimp and sausage gumbo ingredients?
The essential shrimp and sausage gumbo ingredients are the roux (flour and fat), the “holy trinity” (onions, bell peppers, celery), Andouille sausage, shrimp, and a good broth. Okra and tomatoes are classic but can vary by an individual’s gumbo recipe.
What’s the difference between Shrimp and Sausage Gumbo and Shrimp and Sausage Jambalaya?
The main difference is the rice!
- Gumbo: Is a rich, thick stew or soup. The rice is cooked separately and the gumbo is served on top of it.
Shrimp and Sausage Jambalaya: Is a rice dish. The uncooked rice is cooked in the pot with the sausage, shrimp, and broth, absorbing all the liquid.
More easy Recipes To Try!
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Shrimp and Sausage Gumbo
Ingredients
For the Roux and Holy Trinity
- 1/4 cup avocado oil (or butter) Use oil with high smoke point for roux
- 1/3 cup all-purpose flour
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
For the Proteins
- 12 oz chicken Andouille sausage, sliced Use chicken sausage as a lighter alternative
- 1 lb large raw shrimp, peeled and deveined
For the Gumbo Base and Spices
- 1 Tbsp Cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- 32 oz chicken broth
- 1 cup water
- 14 oz can fire-roasted diced tomatoes
- 1 Tbsp coconut aminos (or tamari/soy sauce)
- 2 bay leaves
For the Finish
- 1 1/2 cups frozen okra
- 1/4 cup green onions, sliced, for garnish
Instructions
- Make the Roux: Heat avocado oil in a large Dutch oven over medium heat. Whisk in flour until smooth and cook for 15–20 minutes, whisking constantly, until deep brown in color. Do not burn.
- Cook the Holy Trinity: Add the onion, bell pepper, and celery to the roux. Stir for 5–7 minutes until softened.
- Add Aromatics and Sausage: Stir in garlic, Cajun seasoning, salt, and cayenne. Add sausage and cook 2 minutes to render fat.
- Simmer the Base: Gradually whisk in chicken broth and water to prevent clumps. Add tomatoes, coconut aminos, and bay leaves. Bring to a boil, then reduce to low and simmer for 30–60 minutes.
- Add Okra: Stir in okra and simmer for 15 minutes to thicken.
- Cook the Shrimp: Add shrimp and cook for 3–5 minutes until pink. Turn off the heat immediately.
- Finish and Serve: Remove bay leaves, adjust seasoning, and serve hot over cooked rice. Garnish with green onions.
