Name: Shrimp and Sausage Gumbo Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Cajun
Ingredients: 1/4 cup avocado oil or butter; 1/3 cup all purpose flour; 1 yellow onion, diced; 1 green bell pepper, diced; 2 celery stalks, chopped; 4 garlic cloves, minced; 12 oz. andouille chicken sausage or pork sausage, sliced; 1 tbsp cajun seasoning; 1/2 tsp salt; 1/2 tsp cayenne pepper, optional; 2 bay leaves; 32 oz. chicken broth; 1 cup water; 14 oz. fire roasted diced tomatoes; 1 tbsp coconut aminos; 1 lb. large shrimp, raw; peeled and deveined; 1 1/2 cups frozen okra; 1/4 cup green onions, sliced

Jump to Recipe· 4.9 from 19 reviews

If you’re craving a hearty, soul-warming dish that’s bursting with flavor, let me introduce you to my Shrimp and Sausage Gumbo Recipe. It’s a classic Southern comfort food that’s perfect for cozy nights or feeding a crowd. Trust me, once you make this gumbo, you’ll find yourself coming back for seconds — and thirds. Stick around, and I’ll walk you through every step so you nail this rich, spicy, and incredibly satisfying dish right in your own kitchen.

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Why This Recipe Works

Perfectly Balanced Roux: The golden brown roux builds the depth of flavor that’s essential to authentic gumbo.
Savory Sausage & Fresh Shrimp: Combining andouille sausage with shrimp brings that signature smoky, juicy punch.
Slow Simmer for Flavor: Letting the gumbo simmer gently melds all those spices and ingredients into one cohesive bowl of goodness.
Flexible & Family-Friendly: Whether you want it paleo, gluten-free, or just straight-up classic, this recipe adapts!

Shrimp and Sausage Gumbo, Southern gumbo recipe, Cajun shrimp and sausage stew, easy gumbo recipe, hearty seafood sausage dish - A large white pot filled with a spicy stew showing several layers: the top layer has a reddish-brown broth with black pepper sprinkled all over, pieces of green okra floating around, and slices of browned sausage distributed throughout. Below the surface, pale shrimp are visible, partially submerged in the thick broth. A wooden spatula is stirring the stew inside the pot, held by a woman's hand. The pot is placed on a white marbled surface with a small bowl of green chopped herbs nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Shrimp and Sausage Gumbo Recipe plays an important role: the holy trinity of onion, bell pepper, and celery build the base flavor; the roux adds richness; and the sausage and shrimp bring that hearty Southern bite. Pro tip—look for andouille sausage with a good smoky flavor and fresh, large shrimp for the best results.

Shrimp and Sausage Gumbo, Southern gumbo recipe, Cajun shrimp and sausage stew, easy gumbo recipe, hearty seafood sausage dish - Flat lay of a small white ceramic bowl of golden-brown roux, a small white bowl of avocado oil, a small white bowl of all purpose flour, diced yellow onion in a simple white ceramic bowl, diced green bell pepper in a white bowl, chopped celery stalks in a white bowl, four whole uncracked garlic cloves, sliced andouille sausage pieces arranged on a white ceramic plate, a small white bowl of Cajun seasoning powder, a small white bowl of salt, a small white bowl of cayenne powder, a simple white bowl filled with rich reddish fire-roasted diced tomatoes, two fresh bay leaves, a small white bowl of coconut aminos, one pound of raw, peeled and deveined large shrimp neatly arranged on a white ceramic plate, a small white bowl of frozen okra, and finely sliced green onions in a white bowl, all ingredients fresh and natural, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado oil or butter: Avocado oil stands up to high heat without burning, perfect for making the roux; butter works too if you prefer a creamier taste.
All-purpose flour: The foundation of your roux, use cassava or gluten-free flour if you’re avoiding gluten or wanting a paleo twist.
Yellow onion: Adds sweetness and depth when sautéed with the other veggies.
Green bell pepper: Brings a slight bitterness that balances the dish.
Celery: Offers a subtle crunch and fresh aroma, critical in gumbo’s holy trinity.
Garlic: Minced fresh garlic brings punch and complexity.
Andouille sausage: Smoky and spicy, this sausage is essential for authentic gumbo flavor.
Cajun seasoning: Brings that irresistible Louisiana kick.
Salt and cayenne: Adjustable heat and seasoning—we’ll talk about how to make this your own later!
Chicken broth: Keeps the gumbo rich and savory without overpowering.
Water: Helps control thickness and cooking liquid balance.
Fire roasted diced tomatoes: Adds a subtle smoky sweetness and a bit of acidity.
Coconut aminos: A little umami boost (also great if you want to reduce soy or gluten).
Bay leaves: Essential aromatic that gently infuses the broth.
Large raw shrimp: Fresh or thawed—peeled and deveined for quick cooking and easy eating.
Frozen okra: Adds texture and thickens the gumbo naturally.
Green onions: Fresh garnish that brightens the finished dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love showing guests how easy it is to make this Shrimp and Sausage Gumbo Recipe your own. Spices can be dialed up or down, veggies swapped, and protein options tweaked for your household preferences. Here are a few ways I’ve personalized it over time — you might like trying them too!

Milder Version: When I have kids over, I cut back on the cayenne and use just a touch of cajun seasoning so everyone enjoys it without any tears.
Extra Veggies: Sometimes I add mushrooms or a handful of chopped kale for extra greens that soak up all the gumbo goodness.
Swapping Sausage: If andouille isn’t easy to find, chorizo or smoked kielbasa work well too and give it a slightly different but delicious spin.
Slow Cooker Option: On busy days, I use the slow cooker method — it’s hands-off and the flavors still develop beautifully.

Step-by-Step: How I Make Shrimp and Sausage Gumbo Recipe

Step 1: Prep Your Veggies and Sausage

Start by dicing your onion, green bell pepper, and celery — collectively known as the “holy trinity” of Cajun cooking — and set them aside in a bowl. Mince your garlic separately. I like prepping everything first because once the roux is ready, you’re moving fast! Also, slice your sausage into bite-sized rounds so it cooks evenly later.

Step 2: Make the Roux – Your Flavor Base

Add avocado oil (or butter) to your heavy-bottomed pot or Dutch oven over medium heat, then whisk in the flour. This step takes patience — whisk constantly for about 20 minutes until it turns a caramel or golden brown color. I promise, it’s worth it! This slow-cooked roux is what gives gumbo its signature depth. If it starts to smoke or burn, immediately turn the heat down. Listening to a favorite podcast or putting on some tunes definitely helps pass the time here.

Step 3: Sauté the Holy Trinity and Sausage

Once your roux is ready, stir in the diced onion, bell pepper, and celery. Let them cook for about 5 minutes until they start softening. Then add your minced garlic and sauté just another minute — garlic burns quickly, so keep an eye on it. Toss in the sausage pieces, along with your cajun seasoning, salt, and optional cayenne. Mix it all up, letting the sausage start to release its smoky oils.

Step 4: Add Liquids & Simmer the Gumbo

Pour in the chicken broth, water, fire-roasted diced tomatoes, and coconut aminos, then tuck in the bay leaves. Bring everything to a low boil, then reduce the heat and let it simmer uncovered for about 50 minutes. This slow simmer lets all those flavors marry beautifully and reduces the gumbo to that perfect consistency. Stir occasionally to make sure nothing sticks to the bottom. Meanwhile, if your shrimp are frozen, now’s a great time to thaw and peel them.

Step 5: Add Shrimp & Okra, Finish Cooking

After the long simmer, add the shrimp and frozen okra to the pot. Continue cooking for another 10 minutes or so, until the shrimp turn pink and firm, and the okra has thickened the gumbo just right. Remove the bay leaves before serving — they’ve done their job by now!

Step 6: Garnish and Serve Hot

Scoop the gumbo into bowls and top each serving with fresh chopped green onions. The brightness of the onions cutting through the smoky richness is something I really love. Grab a spoon, sit down, and dig into a bowl of pure comfort.

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Pro Tips for Making Shrimp and Sausage Gumbo Recipe

Patience With Roux: The roux is the heartbeat of your gumbo—don’t rush it. Stir constantly on medium-low heat to avoid burning and get that perfect nutty flavor.
Choose Quality Sausage: Picking a good andouille or smoked sausage really makes a difference—ask your butcher or go for a trusted brand.
Use Fresh Shrimp: Fresh (or properly thawed) shrimp cooks quickly and stays tender; overcooking makes it rubbery, so watch the time carefully.
Simmer, Don’t Boil: Keep the gumbo at a low simmer to blend flavors without toughening ingredients or evaporating too much liquid.

How to Serve Shrimp and Sausage Gumbo Recipe

Shrimp and Sausage Gumbo, Southern gumbo recipe, Cajun shrimp and sausage stew, easy gumbo recipe, hearty seafood sausage dish - A white bowl filled with a thick brown stew containing visible shrimp, sliced sausage, and chopped green vegetables like okra and green onions. The stew has a rich, slightly oily texture with black pepper sprinkled on top. A metal spoon rests inside the bowl, partially submerged in the stew. Next to the bowl is a small white bowl of chopped green onions and part of a white plate with white rice in the background, all set on a white marbled surface with a green textured cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my gumbo with a generous sprinkle of sliced green onions—such a simple touch but it lifts the flavor and adds freshness. Sometimes I also add a handful of chopped parsley or a dash of hot sauce for an extra kick. These little extras make each bowl a little celebration.

Side Dishes

Serve this gumbo with fluffy white rice, which is classic and perfect for soaking up the sauce. I’ve also enjoyed it with some crusty French bread or warm cornbread to mop up every last drop. For a lighter side, a crisp green salad or steamed greens make a nice balance to the richness.

Creative Ways to Present

On special occasions, I like to serve gumbo in hollowed-out sourdough bread bowls—it looks so inviting and makes for less cleanup! Another fun idea is to spoon gumbo into small appetizer cups and garnish with a shrimp skewer for a fancy, party-ready serve.

Make Ahead and Storage

Storing Leftovers

I store leftover gumbo in airtight containers in the fridge, where it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day! Just give it a good stir before reheating.

Freezing

I often freeze half my batch in freezer-safe containers. It holds up well for about 6 months. When I want to enjoy it again, I thaw it overnight in the fridge to keep that fresh-from-the-pot texture.

Reheating

To reheat, I gently warm the gumbo on the stove over low heat, stirring occasionally. Adding a splash of broth or water helps loosen it up if it’s thickened too much. Avoid microwaving if you can—it’s harder to control the temperature and keep the shrimp tender that way.

FAQs

Can I make this Shrimp and Sausage Gumbo Recipe gluten-free?

Yes! Replace the all-purpose flour with a gluten-free all-purpose flour blend or cassava flour to make a gluten-free or paleo-friendly roux. Just be sure to whisk carefully as gluten-free flours can behave a bit differently when browning.
How do I avoid rubbery shrimp in gumbo?

Cook shrimp just until they turn pink and curl slightly, about 10 minutes in this recipe. Overcooking makes them tough, so add them toward the end of the simmer to keep them tender and juicy.
Can I use other types of sausage for this gumbo?

Absolutely! While andouille sausage is traditional and adds smoky flavor, smoked chorizo, kielbasa, or even a spicy Italian sausage can work well. Just adjust seasonings if your sausage is already very seasoned.
Is there a vegetarian version of this gumbo?

Yes, you can omit the sausage and shrimp and boost the flavor with extra veggies like mushrooms, zucchini, or chickpeas. Use vegetable broth instead of chicken broth and experiment with smoked paprika or liquid smoke to bring depth.

Final Thoughts

This Shrimp and Sausage Gumbo Recipe holds a special place in my kitchen—it’s warm, comforting, and can bring people together like few dishes can. I hope you find it as rewarding and delicious as I do. Seriously, once you master that roux and get the mix of spices just right, you’ll have a go-to dish that’s perfect for everything from weeknight dinners to festive gatherings. Give it a try, share it with people you love, and savor every spoonful!