shrimp and sausage gumbo recipe

Written BySheba G Updated On
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The Best shrimp and sausage gumbo recipe

I have been making this shrimp and sausage gumbo recipe for years, and it is one of those meals that always brings my family together. My kids love the rich, savory broth, and my husband says it reminds him of his trips to New Orleans. What I love most is that it is packed with protein from the shrimp and sausage, plus the okra and tomatoes add a good dose of vitamins and fiber. It is a hearty one pot meal that works perfectly for a busy weeknight or a casual weekend dinner with friends. The flavors get even better the next day, so I usually make a big batch and we enjoy leftovers for lunch.

Shrimp and Sausage Gumbo

4.6 from 815 votes

This classic gumbo combines tender shrimp, smoky sausage, and a rich roux based broth with okra and bell peppers. It is a comforting and flavorful dish that is perfect for a family dinner or a gathering with friends.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Gumbo

1/2 cup vegetable oil
1/2 cup all purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 cup okra, sliced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon smoked paprika
1 pound large shrimp, peeled and deveined
Salt and black pepper to taste
Cooked white rice for serving
Chopped green onions and parsley for garnish

👨‍🍳Directions

1In a large pot, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color, about 15-20 minutes. Be careful not to burn it.
2Add the onion, bell pepper, and celery to the pot. Cook for 5 minutes until softened, then stir in the garlic and cook for 1 more minute.
3Add the sliced sausage and cook for 3-4 minutes until lightly browned.
4Pour in the diced tomatoes and chicken broth, then add the okra, bay leaves, thyme, cayenne, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
5Season the shrimp with salt and black pepper. Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are cooked through. Remove the bay leaves.
6Serve the gumbo over cooked white rice and garnish with green onions and parsley.

🔧Equipment

Large heavy bottomed pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a deeper flavor, you can use a combination of chicken and seafood broth. If you prefer a thicker gumbo, let it simmer uncovered for a bit longer. You can also substitute the andouille sausage with a smoked kielbasa.

Watch Video Of How Shrimp and Sausage Gumbo Works

This shrimp and sausage gumbo is a reliable recipe that always impresses, whether I am serving it for a casual Sunday dinner or a holiday gathering. It is hearty, flavorful, and fills the house with an amazing aroma that makes everyone hungry. I hope you give it a try and see why it has become a favorite in my home.

❓ Frequently Asked Questions About Shrimp and Sausage Gumbo

1. Can I use frozen shrimp for this gumbo?

Yes, you can use frozen shrimp. Just thaw them completely and pat them dry before adding to the pot. This helps them cook evenly and prevents excess water in the gumbo.

2. What can I use instead of okra?

If you do not have okra, you can leave it out or substitute with a cup of chopped green beans. Okra helps thicken the gumbo, but the roux also does that job well.

3. How do I make the roux without burning it?

Cook the roux over medium heat and stir constantly with a wooden spoon. It will take about 15-20 minutes to get a deep brown color. If you see black specks, it is burnt and you should start over. Patience is key.

4. Can I make this gumbo ahead of time?

Absolutely. Gumbo tastes even better the next day as the flavors meld together. Let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

5. Is this gumbo spicy?

The cayenne pepper adds some heat, but you can adjust the amount to your preference. Start with less if you are sensitive to spice, and add more at the end if you want extra kick. The andouille sausage also brings its own mild spice.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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