Shrimp and Sausage Gumbo

Authentic Cajun Shrimp and Sausage Gumbo will have you thinking you’re in New Orleans for Mardi Gras! This recipe starts with how to make an easy homemade roux before combining spicy andouille sausage, veggies, shrimp, and seasonings to create the most amazing rich flavor. Treat yourself to this classic Louisiana recipe made from scratch, and don’t forget to freeze some for later!

My Papa encompasses the characteristics of a man who has lived in Louisiana a large majority of his life.

He played football for Tulane, sent a few of his kids (and then grandkids!) to LSU, roots for the New Orleans Saints, has been in more Mardi Gras parades than I can count, and has quite the affinity for a big bowl of authentic shrimp gumbo.

Not to mention, he has never been able to resist tapping his foot when a jazzy tune comes on.

Every year we visit my Nanny and Papa in a town just outside of New Orleans and have the pleasure of enjoying true, authentic, Cajun cuisine like Red Beans and Rice, Instant Pot Jambalaya, and of course, some shrimp and sausage gumbo.

Gumbo typically starts off with a dark roux, has the “holy trinity” of bell pepper, onion, and celery, and then a protein or two such as chicken, shrimp, or sausage.

It is then served over a bed of white rice and sprinkled with additional file powder or hot sauce.

Albeit to say, my taste buds have become accustomed to the flavors of real Cajun food.

So you have my word, this Shrimp & Sausage Gumbo will be just that… authentically Cajun.

Ingredients

The simple ingredients you need to make this Shrimp and Sausage Gumbo recipe include:

• Sausage. Andouille sausage is the best to use since it inherently has a ton of flavor and a spicy Cajun kick. If you can’t find andouille sausage, you can also opt for regular link sausage but you may need to adjust the spice level of the gumbo to make up for the lack of heat.
• Shrimp. Large, 20-24 count shrimp that have already been peeled and deveined are the best.  If you have the time, you can go through the process of peeling and deveining them yourself – but let’s be real – this gumbo recipe already takes while to make so why not skip a step!
• Roux. This is a mixture of equal parts flour and fat cooked over a low heat until it darkens in color. A lighter roux is used to thicken soups and stews while a darker, chocolate brown roux is what gives gumbo its unique rich flavor. You’ll find the basics below, but if you want a few more details you can learn more about how to make a roux. You can also purchase a pre-made roux here.
• Holy Trinity. You’ll need a green bell pepper, celery, and a sweet or white onion.
• Dried herbs. Dried oregano, thyme, and a bay leaf round out the flavor.
• Ground spices. Cayenne pepper and paprika give the gumbo a spicy kick.
• Tomatoes. Canned diced tomatoes are preferred, but tomato sauce or stewed tomatoes may be used if that’s all you have available.
• Worcestershire Sauce. Don’t leave this out! This gives the gumbo a really deep and rich flavor.

How to Make Gumbo

The basic steps for making Shrimp and Sausage Gumbo are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Make the Roux

When making a roux from scratch you will need equal parts flour and fat. Regular all purpose flour will definitely work and some brands of gluten-free flour may work.  But just know, certain brands of gluten-free flour will not thicken up as easily as the gluten-filled kind.

For the fat you can either use butter, oil, or any other type of animal fat such as bacon drippings or sausage grease.

Add butter or oil to a large Dutch oven over medium-low heat. If you are using butter, let it melt completely and wait for it to start sizzling slightly.

Stir in the flour with a whisk or wooden spoon. The mixture should begin to thicken immediately.

To avoid burning, make sure you keep stirring. Once the roux starts to thin out slightly, you can slow down how often you’re stirring it.

Continue to cook and stir over medium-low heat until your desired color is reached. This should take about 20-30 minutes.

The darker the roux the more flavor it will have.

Cook the sausage.

In a separate skillet, add the sausage and sauté until it is cooked through.

Transfer the cooked sausage to a paper towel-lined plate and allow it to drain.

Sauté the Veggies

Add the holy trinity of celery, green bell pepper, and onion to the Dutch oven with the homemade roux. Cook until the vegetables become tender.

Add the Base

Pour in the broth, tomatoes, Worcestershire sauce, herbs and spices. Stir to combine.

Simmer

Bring the ingredients to a boil and then reduce the heat to a simmer. Allow the gumbo to cook for 30-40 minutes.

Mix in the Protein

Add the raw shrimp and cooked sausage. Continue simmering until the shrimp are done and their tails begin to curl.

Serving

Find and remove the bay leaf. This adds flavor but is too tough to eat.

Shrimp and sausage gumbo is most traditionally served over a bed of white rice. (You can cook white rice in your Instant Pot, too!)

You can also serve it over cauliflower rice if you’d prefer a lower-carb option.

Many recipes also call for including a dash or two of file powder just before serving, but this is totally optional. File powder is simply ground sassafras leaves that gives the finished dish a really earthy flavor.

Additionally, you can add extra hot sauce, such as Tabasco, if you want your gumbo spicier.

Meal Prep and Storage

• To Prep-Ahead: Cook the sausage, make the roux, chop the veggies, and place each in individual containers in the refrigerator.
• To Store: Refrigerate leftovers in an airtight container for up to 3-5 days.
• To Freeze: Seal in a freezer-safe airtight container for up to 3 months.
• To Reheat: Return to a pot on the stove or quickly microwave.

FAQs

Expert Tips and Tricks

• The darker the better. Make sure your roux is a chocolate brown color for the best rich flavor.
• Save time. Purchase shrimp that has already been peeled and deveined to keep things easy.
• Think ahead. Shorten the day-of cook time by preparing the rice, sausage, roux, and veggies in advance.
• Make extra. The flavors get better with time so freeze some for an easy meal in the future.
• Pick it out. Don’t forget to remove the tough bay leaf before serving.

Want more Cajun recipes?

Enjoy the best Southern flavors in these tasty recipes:

Sausage & Chicken Cajun Jambalaya

Cajun Chicken Zucchini Noodles

Instant Pot Beans and Rice

Shrimp Creole

Remoulade Sauce

Instant Pot Jambalaya

Shrimp and Grits