Shrimp & Sausage Gumbo
Dinner · Seafood Mains
Shrimp & Sausage Gumbo
Smoked andouille and shrimp simmer in a tomato-rich broth thickened with a brown roux. Onion, bell pepper, celery, and scallions give each bowl a savory finish.
- Prep
- 20 minutes
- Cook
- 1 hour 30 minutes
- Total
- 1 hour 50 minutes
- Serves
- 4 people
Bring it to the table
About this recipe.
A tomato-based gumbo with a brown butter-flour roux, smoked andouille, tender shrimp, and onion, bell pepper, and celery.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 Tbsp Unsalted Butter
- ¼ Cup All-Purpose Flour
- 1 Small Yellow Onion (chopped)
- 1 Medium Green Bell Pepper (Seeds and ribs removed, chopped.)
- 2 Stalks Celery (Finely Sliced)
- 12 oz Andouille sausage (fully cooked smoked 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, with juices)
- 1 Bay Leaf
- 1 lb Medium shrimp (raw, peeled and deveined; thawed if frozen)
- 3 Scallions (Sliced for serving.)
Optional
- White rice (cooked separately, for serving as desired)
Give the roux your attention
Stir constantly and keep the heat moderate so the butter and flour brown evenly. Add the shrimp at the end of the simmer; they need only a few minutes. Serve rice separately so everyone can choose how much to add.
Adapted from Delish’s Shrimp & Sausage Gumbo by Rian Handler and Justin Sullivan.
The cooking plan
How to make Shrimp & Sausage Gumbo.
In a heavy 5- to 6-quart pot, melt butter over medium-low heat. Stir in flour and cook, stirring constantly across the bottom and corners, until deep caramel brown, about 12–15 minutes. Lower the heat if needed. If it smells burnt or has black flecks, discard the roux and start again.
Carefully stir onion, bell pepper, and celery into the hot roux. Cook, stirring often, about 8 minutes, until softened. Add the sliced cooked sausage, garlic, Cajun seasoning, and a little salt and pepper. Stir for 1–2 minutes.
Gradually stir in broth to make a smooth base. Add tomatoes with their juices and the bay leaf. Bring to a boil, then lower to a gentle simmer. Cook uncovered about 1 hour, stirring occasionally. If it reduces too far, add a splash of water.
During the last 4–6 minutes of simmering, stir in the raw shrimp. Cook only until opaque throughout. Remove the bay leaf, taste, and adjust salt and pepper. Stir in most of the scallions.
Ladle gumbo into bowls, with cooked rice if desired. Scatter the reserved scallions over the top and serve hot.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Shrimp & Sausage Gumbo
A tomato-based gumbo with a brown butter-flour roux, smoked andouille, tender shrimp, and onion, bell pepper, and celery.
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Ingredients
4 Tbsp Unsalted Butter- ¼ Cup All-Purpose Flour
- 1 Small Yellow Onion chopped
- 1 Medium Green Bell Pepper Seeds and ribs removed, chopped.
- 2 Stalks Celery Finely Sliced
- 12 oz Andouille sausage fully cooked smoked 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, with juices
- 1 Bay Leaf
- 1 lb Medium shrimp raw, peeled and deveined; thawed if frozen
- 3 Scallions Sliced for serving.
Optional
- White rice cooked separately, for serving as desired
Equipment images are illustrative. Exact products may vary.
Instructions
- In a heavy 5- to 6-quart pot, melt butter over medium-low heat. Stir in flour and cook, stirring constantly across the bottom and corners, until deep caramel brown, about 12–15 minutes. Lower the heat if needed. If it smells burnt or has black flecks, discard the roux and start again.
- Carefully stir onion, bell pepper, and celery into the hot roux. Cook, stirring often, about 8 minutes, until softened. Add the sliced cooked sausage, garlic, Cajun seasoning, and a little salt and pepper. Stir for 1–2 minutes.
- Gradually stir in broth to make a smooth base. Add tomatoes with their juices and the bay leaf. Bring to a boil, then lower to a gentle simmer. Cook uncovered about 1 hour, stirring occasionally. If it reduces too far, add a splash of water.
- During the last 4–6 minutes of simmering, stir in the raw shrimp. Cook only until opaque throughout. Remove the bay leaf, taste, and adjust salt and pepper. Stir in most of the scallions.
- Ladle gumbo into bowls, with cooked rice if desired. Scatter the reserved scallions over the top and serve hot.
Notes
Use fully cooked smoked andouille, rather than raw sausage. Keep stirring the roux and judge its color rather than forcing the timing. Shrimp size affects cooking time; check early and stop when opaque. Rice is cooked separately and is not included in the recipe timing.
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