I love this recipe because it hits every note I want in a gumbo: a silky, nutty roux, slow-simmered vegetables, smoky sausage, bright tomatoes, and perfectly cooked shrimp. The long simmer makes the flavors develop beautifully without requiring complicated techniques. I also appreciate how versatile it is—easy to adjust, re-season, and serve over fluffy rice for a complete meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 Tbsp. unsalted butter 1/4 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, sliced into 1/2″ rounds 2 cloves garlic, finely chopped 1 Tbsp. Cajun seasoning (without salt) Kosher salt Freshly ground black pepper 4 cups low-sodium chicken broth 1 (15-oz.) can fire-roasted diced tomatoes 1 bay leaf 1 lb. medium shrimp, peeled, deveined 3 scallions, sliced Cooked white rice, for serving
Directions
Step 1: In a large, deep skillet over medium-low heat, I melt the butter and whisk in the flour. I cook the roux, stirring constantly, until it reaches a dark caramel color, about 12 to 15 minutes. Step 2: I add the onions, bell pepper, and celery, cooking until they soften, about 8 minutes. I stir in the sausage, garlic, and Cajun seasoning, then season with salt and pepper. I pour in the broth, add the tomatoes and bay leaf, bring everything to a boil, then reduce the heat and let it simmer gently for about an hour, stirring occasionally. Step 3: In the last 6 minutes of cooking, I add the shrimp. As soon as they turn pink and opaque, I taste the gumbo and adjust the seasonings as needed. I stir in the scallions, saving some for garnish. Step 4: I divide cooked rice among bowls, spoon the gumbo over the top, and finish with the reserved scallions.
Servings and Timing
This recipe yields 4 servings. Prep time is about 20 minutes, and total time is approximately 1 hour and 20 minutes, including simmering.
Variations
I like adding okra for extra body and classic Southern flavor. When I’m in the mood for more heat, I stir in a bit of cayenne or hot sauce. If I don’t have shrimp on hand, I substitute cooked chicken thighs or additional sausage. I also enjoy adding a splash of lemon juice at the end for brightness.
Storage/Reheating
Since this gumbo contains seafood, I refrigerate leftovers for no more than 2 days. I reheat it gently on the stovetop over low heat to avoid overcooking the shrimp. For longer storage, I freeze the gumbo (without the rice) for up to 6 months. I store the rice separately in the fridge for up to 2 days or freeze it for up to 1 month.
FAQs
How do I keep the roux from burning?
I cook it over medium-low heat and stir constantly, keeping a close eye on the color change.
Can I make the gumbo thicker?
Yes, I simmer it longer or add a small spoonful of extra roux made separately.
Can I use a different sausage?
Any smoked sausage works, though I prefer one with Cajun-style seasoning for the best flavor.
Can I make it without shrimp?
Absolutely—I add extra sausage or substitute cooked chicken.
Do I need to remove the bay leaf?
Yes, I always remove it before serving since it isn’t edible.
Can I make this gumbo spicy?
Yes, I add cayenne, hot sauce, or extra Cajun seasoning to taste.
Can I prepare it ahead of time?
Gumbo actually tastes better the next day, but I add the shrimp when reheating to keep them tender.
Can I use frozen shrimp?
Yes, I thaw them fully and pat them dry before adding.
Why is my gumbo too salty?
Using low-sodium broth and unsalted Cajun seasoning helps; I also balance saltiness with extra broth or tomatoes.
What should I serve with gumbo?
Rice is classic, but I also enjoy cornbread, collard greens, or fried okra on the side.
Conclusion
I love how this Shrimp & Sausage Gumbo brings together rich flavors, tender shrimp, smoky sausage, and aromatic vegetables into one comforting pot. It’s a soulful dish that rewards patience and fills every bowl with warmth, depth, and true Creole-style comfort.
A rich and comforting Creole-style gumbo made with a dark roux, aromatic vegetables, smoky andouille sausage, tender shrimp, and fire-roasted tomatoes, served over fluffy white rice.
Ingredients
4 Tbsp unsalted butter
1/4 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, sliced into 1/2” rounds
2 cloves garlic, finely chopped
1 Tbsp Cajun seasoning (without salt)
Kosher salt
Freshly ground black pepper
4 cups low-sodium chicken broth
1 (15-oz) can fire-roasted diced tomatoes
1 bay leaf
1 lb medium shrimp, peeled and deveined
3 scallions, sliced
Cooked white rice, for serving
Instructions
Melt the butter in a large, deep skillet over medium-low heat. Whisk in the flour and cook, stirring constantly, until the roux reaches a dark caramel color, 12–15 minutes.
Add the onions, bell pepper, and celery. Cook until softened, about 8 minutes. Stir in the sausage, garlic, and Cajun seasoning, then season with salt and pepper.
Pour in the broth, add the tomatoes and bay leaf, and bring to a boil. Reduce heat and simmer gently for about 1 hour, stirring occasionally.
Add the shrimp during the last 6 minutes of simmering. Once the shrimp turn pink and opaque, taste and adjust seasonings. Stir in the scallions, reserving some for garnish.
Serve the gumbo over bowls of cooked rice and top with the reserved scallions.
Notes
Add okra for extra body and classic flavor.
Increase heat with cayenne or hot sauce.
Swap shrimp for cooked chicken or extra sausage.
A splash of lemon juice brightens the finished dish.
