Shrimp & Sausage Gumbo
This Shrimp & Sausage Gumbo is a bold, soul-satisfying Southern classic that brings the rich flavors of Louisiana straight to your kitchen. Smoky andouille sausage, tender shrimp, and the “holy trinity” of Cajun cooking—onion, celery, and bell pepper—are simmered in a deeply flavorful, slow-cooked roux-based broth.
Seasoned with Cajun spices and served over a bed of fluffy white rice, this gumbo is hearty, comforting, and loaded with authentic Creole flavor. Whether you’re serving it up for Sunday supper, game day, or a cozy night in, it’s the kind of dish that gets better with every bite—and even better the next day.
Customizable, freezer-friendly, and guaranteed to impress, this Shrimp & Sausage Gumbo is a must-make for anyone craving real Southern comfort.
Shrimp & Sausage Gumbo
Shrimp & Sausage Gumbo is a flavorful and hearty dish that embodies the vibrant flavors of Louisiana Cajun cuisine. This comforting stew features tender shrimp, savory sausage, a rich and flavorful broth, and the "holy trinity" of vegetables (onions, celery, and bell peppers). It's a delicious and satisfying meal that's perfect for a chilly evening or a Mardi Gras celebration.
Ingredients
4 Tbsp Unsalted Butter- ¼ Cup All-Purpose Flour
- 1 Small Yellow Onion
- 1 Medium Green Bell Pepper Seeds and ribs removed, chopped.
- 1 Stalks Celery Finely Sliced
- 12 oz Andouille sausage Sliced into 1/2 inch rounds
- 2 Cloves Garlic Finely chopped
- 1 tbsp Cajun seasoning Without salt
- 1 pinch Kosher Salt To taste
- 1 pinch Black Pepper to taste
- 4 Cup Chicken Broth Low Sodium
- 15 oz Diced Tomatoes Fire Roasted
- 1 Bay Leaf
- 1 lb Medium shrimp 26/30 or 31/40 is the size for medium. Peeled & deviened.
- 3 Scallions Sliced for serving.
Optional
- 1 White rice Pre-Cooked for serving.
Method
- The foundation of any great gumbo is the roux. In a large skillet, melt butter over medium heat. Whisk in flour and cook for 12-15 minutes, stirring constantly, until the mixture turns a deep, dark caramel color. This will give your gumbo a rich, complex flavor.4 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour
- Add the chopped onions, bell peppers, and celery to the pot. These three vegetables are known as the "holy trinity" in Cajun and Creole cooking, and they form the flavor base of many dishes. Cook the vegetables, stirring occasionally, until they are softened and fragrant. Then, add the sliced sausage to the pot. Cook until the sausage is browned, then stir in the minced garlic, Cajun seasoning, and a pinch of salt and pepper.1 Small Yellow Onion, 1 Medium Green Bell Pepper, 1 Stalks Celery, 12 oz Andouille sausage, 2 Cloves Garlic, 1 tbsp Cajun seasoning, 1 pinch Kosher Salt, 1 pinch Black Pepper
- Pour the chicken broth and the diced tomatoes into the pot with the vegetables and sausage. Add a bay leaf for an extra layer of flavor. Stir the mixture well to combine all the ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the gumbo uncovered for about an hour, stirring occasionally. This simmering process allows the flavors to meld and deepen, and the gumbo will thicken slightly as it simmers.4 Cup Chicken Broth, 15 oz Diced Tomatoes, 1 Bay Leaf
- In the final 6 minutes of cooking, add the shrimp to the pot. Stir gently to distribute the shrimp throughout the gumbo. Cook until the shrimp turn pink and are opaque throughout, about 6 minutes. Be careful not to overcook the shrimp, as they can become tough and rubbery. Taste the gumbo and adjust the seasonings if needed. You may want to add more salt, pepper, or hot sauce to your liking.1 lb Medium shrimp, 3 Scallions
- Stir most of the chopped scallions into the gumbo, reserving a small amount for garnish. Divide the cooked white rice among serving bowls. Ladle the flavorful gumbo over the rice, making sure to include plenty of shrimp and sausage in each serving. Top each bowl with the remaining chopped scallions. This will add a pop of color and a fresh onion flavor to the dish. Serve the gumbo immediately while it's hot.1 White rice, 3 Scallions
Nutrition
Notes
Ingredients:
- Shrimp: Use fresh or frozen shrimp, peeled and deveined. If using frozen, thaw completely before adding to the gumbo.
- Sausage: Andouille sausage is traditional, but you can use other smoked sausages like kielbasa or chorizo.
- Roux: The roux is the foundation of gumbo. It's made with butter and flour cooked until a deep brown color.
- Vegetables: The "holy trinity" of Cajun cooking—onions, bell peppers, and celery—is essential for flavor.
- Broth: Use a good quality chicken or seafood broth.
- Tomatoes: Diced tomatoes add acidity and sweetness to the gumbo.
- Seasonings: Cajun seasoning is a must, along with salt, pepper, and a bay leaf.
- Rice: Serve the gumbo over cooked white rice.
- Make the Roux: Cook the roux slowly and stir constantly to prevent burning. The darker the roux, the deeper the flavor of the gumbo.
- Don't Overcrowd the Pot: When sautéing the vegetables and sausage, avoid overcrowding the pot. This will ensure that they cook evenly and brown properly.
- Simmer Gently: Simmer the gumbo gently to allow the flavors to meld and the sauce to thicken.
- Add Shrimp Last: Add the shrimp towards the end of the cooking time to prevent overcooking.
- Adjust Seasonings: Taste the gumbo before serving and adjust the seasonings as needed.
- Garnish: Garnish with chopped scallions or fresh parsley.
- Sides: Serve with crusty bread or potato salad.
- Hot Sauce: Offer hot sauce on the side for those who like extra heat.
- Chicken and Sausage Gumbo: Add cooked chicken to the gumbo along with the sausage.
- Seafood Gumbo: Use a variety of seafood, such as crab, oysters, or fish.
- Vegetarian Gumbo: Omit the sausage and use vegetable broth. Add okra for thickening.
Tried this recipe?
Let us know how it was!Ingredients
For the Roux:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
For the Gumbo:
- 1 small yellow onion, chopped
- 1 medium green bell pepper, seeds and ribs removed, chopped
- 1 stalk celery, finely sliced
- 12 oz andouille sausage, sliced into ½-inch rounds
- 2 cloves garlic, finely chopped
- 1 tablespoon Cajun seasoning (without salt)
- Pinch of kosher salt, to taste
- Pinch of black pepper, to taste
- 4 cups low-sodium chicken broth
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 bay leaf
- 1 lb medium shrimp (26/30 or 31/40 count), peeled and deveined
- 3 scallions, sliced for serving
Optional:
- Cooked white rice, for serving
Image Gallery Shrimp & Sausage Gumbo
Storage & Leftovers
🧊 Storage:
Let the gumbo cool completely before storing.
Transfer to an airtight container and refrigerate for up to 4 days.
Store rice separately if possible to prevent it from soaking up too much broth.
🔥 Reheating:
Reheat gently on the stovetop over medium heat, stirring occasionally.
You can also microwave in short bursts, stirring between intervals, until heated through.
Add a splash of broth or water if the gumbo thickens too much in the fridge.
❄️ Freezing:
Gumbo freezes very well!
Freeze in individual portions or larger batches (minus the rice) for up to 3 months.
Thaw overnight in the fridge, then reheat on the stovetop.
💡 Pro Tip:
If using shrimp, try to undercook them slightly before freezing—this prevents overcooking when reheating.
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