Shrimp and sausage gumbo is a must for us during the cold weather months. We could eat this every week. It’s that good.
It’s as close as we have come to authentic New Orleans-style gumbo made at home.
Why You’ll Love This
A classic Lousianna dish that’s deeply spiced with traditional flavors and a one-pot meal that’s sure to please!
- Sausage – We use andouille in this recipe for its authentic flavor. You can also use smoked sausage or chicken sausage.
- Onions, green bell pepper, and celery – The holy trinity in Cajun cooking is a must in this gumbo recipe.
- Okra – Okra plays two roles in this Cajun shrimp gumbo recipe, it’s a tasty ingredient and also helps to thicken the gumbo.
- Chicken stock (chicken broth)- Homemade stock is always tastier. Vegetable broth or seafood stock also works.
- Shrimp – We use small shrimp for a one-bite experience. You can use any size of shrimp, either leave them whole or cut them to bite-size.
- The roux is ready when it’s a caramel color or deep amber. Reduce the heat if it seems like the roux is burning.
- Filé powder can be added after cooking to help flavor and thicken this easy gumbo recipe.
How to Make the Best Shrimp and Sausage Gumbo Recipe
We prefer this gumbo made with andouille sausage instead of smoked sausage. It bumps the flavors up and gives it a spicier kick.
Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
Sorry for the blurry picture, that stuff was HOT.
Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes.
You want it brown not BURNED! Cooking the roux takes a little patience.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons of butter. Add the onion, garlic, green pepper, and celery and cook for 10 minutes.
Add Worcestershire sauce, salt, and pepper, to taste, and the 1/4 bunch of parsley. Cook, while stirring frequently, for 10 minutes.
No need for store-bought Cajun seasoning in this gumbo!
Add 4 cups chicken broth or stock, whisking constantly. Add the sausage. Bring to a boil, then reduce to medium-low heat, cover, and simmer for 45 minutes.
Add the okra and tomatoes. Cover and simmer for 1 hour, stirring occasionally. Salt and pepper to taste.
Add shrimp and cook for 3-4 minutes, until opaque.
Serve with rice, and green onions, and enjoy!
Easy New Orleans shrimp and sausage okra gumbo that’s perfect for Mardi Gras!
You can make the gumbo without adding the shrimp. Cool completely, and store in an air-tight container in the refrigerator for a day or two. Warm it up and add the shrimp and cook for 3-4 minutes.
You only need white rice and maybe a nice crusty bread.
Let the shrimp sausage gumbo cool to room temperature, place it in an air-tight container and refrigerate for up to 4 days. Just note the shrimp doesn’t do well with reheating.
Transfer the cooled gumbo into a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight.
More Delicious Recipes
- Slow Cooker Beef Stew
- Thick and Hearty Homestyle Chili Recipe
- How to Make Cajun Dirty Rice
- Cajun Jambalaya Recipe
Shrimp and Sausage Gumbo Recipe
- 1/4 cup vegetable oil
- 1 pound Andouille sausage, cut into 1/4-inch slices (or smoked sausage)
- 1/2 cup all-purpose flour
- 5 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic minced
- 1 large green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire sauce
- 1/4 bunch flat leaf parsley, coarsely chopped (plus chopped leaves for garnish)
- 4 cups chicken stock
- 14 oz stewed tomatoes with juice
- 2 cups frozen sliced okra
- 1 pound small shrimp, peeled, deveined
- 4 green onions diced
- Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
- Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes.
- Return the Dutch oven to low heat and melt the remaining 3 tablespoons butter. Add the onion, garlic, green pepper, and celery and cook for 10 minutes.
- Add Worcestershire sauce, salt, and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.
- Add 4 cups chicken stock, whisking constantly. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add tomatoes and okra. Cover and simmer for 1 hour.
- Salt and pepper to taste.
- Add the shrimp and cook for 3-4 minutes.
- Just before serving, add the green onions and chopped parsley.
- Serve with rice, if desired.