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 (see notes for gluten free/paleo option); 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 tablespoon cajun seasoning; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper, optional; 32 oz. chicken broth; 1 cup water; 14 oz. fire roasted diced tomatoes; 1 tablespoon coconut aminos; 2 bay leaves; 1 lb. large shrimp, raw, peeled and deveined; 1 1/2 cups frozen okra; 1/4 cup green onions, sliced for garnish

Jump to Recipe· 4.7 from 42 reviews

If you’re looking for a hearty, soul-warming dish that brings a little Louisiana magic right into your kitchen, you’re going to love this Shrimp and Sausage Gumbo Recipe. It’s packed with bold flavors, smoky sausage, tender shrimp, and that velvety roux that makes gumbo truly special. Plus, I’m sharing all my tips to make sure you nail it the first time—because trust me, making gumbo at home is easier than you think once you know the ropes!

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Why This Recipe Works

Perfect Roux: That slow, patient whisking for 20 minutes builds a deep, caramelized base that defines classic gumbo flavor.
Balanced Flavors: The combo of smoky sausage, spicy Cajun seasoning, and fresh shrimp creates layers that dance on your taste buds.
Simple Ingredients: It uses easy-to-find staples and straightforward steps, great even if it’s your first gumbo attempt.
Flexible and Customizable: Gluten-free, paleo, slow cooker options—this recipe molds to your needs without losing charm.

Shrimp and Sausage Gumbo, Louisiana gumbo, hearty gumbo recipe, Cajun seafood stew, easy shrimp and sausage gumbo - 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

Every ingredient in this Shrimp and Sausage Gumbo Recipe plays a vital role in crafting that signature gumbo taste and texture. Whether it’s the holy trinity of onion, bell pepper, and celery or that smoky andouille sausage, each component brings something unique to the pot. When you shop, look for fresh produce and flavorful sausage to really set your gumbo apart.

Shrimp and Sausage Gumbo, Louisiana gumbo, hearty gumbo recipe, Cajun seafood stew, easy shrimp and sausage gumbo - 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: Great for making a smooth roux without burning; avocado oil has a high smoke point.
All purpose flour: The thickening agent; opt for gluten-free flour if needed without sacrificing texture.
Yellow onion: Adds sweetness and depth; diced finely for even cooking.
Green bell pepper: One part of the Cajun holy trinity, offering a subtle bitterness to balance flavors.
Celery: The final piece of the trinity, giving a fresh, slightly herbal note.
Garlic cloves: Adds aromatic pungency; minced for quick infusion.
Andouille sausage: Smoky and spicy, this sausage is a gumbo classic – you can substitute chicken sausage if preferred.
Cajun seasoning: The heart of the spice blend, bringing warmth and complexity.
Salt & cayenne: Balances and amplifies flavors – cayenne is optional but really kicks it up.
Chicken broth: Builds the flavorful, savory liquid base; homemade or store-bought works fine.
Water: To adjust consistency without diluting the flavor too much.
Fire roasted diced tomatoes: Adds acidity and a smoky undertone, boosting gumbo’s complexity.
Coconut aminos: A subtle umami boost—you won’t really taste coconut but it deepens flavor.
Bay leaves: Infuses a mellow herbaceous note throughout the simmering.
Large shrimp (raw, peeled, deveined): The star seafood—fresh is best or thawed from frozen.
Frozen okra: Classic gumbo thickener and textural contrast; no need to mess with sliminess if you add it at the end.
Green onions: Clean, fresh garnish that adds crunch and color at the finish.

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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

Like any great gumbo, this recipe is a canvas you can personalize. I often play around with the spice levels depending on my mood or my guests’ heat tolerance. You might want to add more cayenne or a dash of smoked paprika for something different. Don’t be afraid to make it yours!

Protein swap: Occasionally, I swap out shrimp for crab or add a handful of crawfish tails when I find them – it’s like a mini Louisiana feast in one pot.
Vegetable add-ins: Some days, I toss in chopped okra fresh instead of frozen, or add mushrooms for an earthy twist.
Make it vegetarian: Skip the sausage and shrimp and bump up more veggies and beans – the roux and spices still carry it amazingly well.
Slow cooker style: If life is busy, I love the slow cooker route (more on that below); set it and forget it for perfect gumbo with less fuss.

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

Step 1: Build the Perfect Roux (Patience is Key!)

This part takes some elbow grease and time—about 20 minutes of whisking over medium heat to get that beautiful golden-brown color like caramel. I know it feels long when you’re starting, but don’t rush it. Stirring constantly stops the flour from burning and brings out those incredible nutty flavors. I usually throw on a favorite podcast or playlist here; it makes the wait fly by. If you smell burning, lower the heat immediately and keep stirring.

Step 2: Sauté Veggies and Garlic

Once your roux looks perfect, toss in the diced onion, bell pepper, and celery—the holy trinity of Cajun cooking—and cook for about five minutes until tender. Then add your minced garlic for just a minute—garlic burns fast, so keep it brief to avoid bitterness.

Step 3: Add Sausage and Seasonings

Next up, stir in that smoky andouille sausage along with the Cajun seasoning, salt, and optional cayenne. The sausage will release some delicious oils that help create a rich, savory base. Mix everything well so the flavors meld before we add liquid.

Step 4: Simmer the Gumbo

Pour in the chicken broth, water, fire-roasted diced tomatoes (with juices!), coconut aminos, and bay leaves. Bring everything to a low boil, then reduce heat and let it simmer uncovered for 50 minutes. This slow simmer lets all the flavors deepen beautifully. Meanwhile, prep your shrimp—thaw, peel, and devein if needed.

Step 5: Add Shrimp and Okra

After the long simmer, stir in the shrimp and frozen okra and cook for another 10 minutes until the shrimp turn pink and are cooked through. This keeps the shrimp tender and the okra from getting too slimy—just how I like it.

Step 6: Finish and Serve

Take out the bay leaves, ladle the gumbo into bowls, and sprinkle with plenty of sliced green onions. I love the fresh pop and a tiny crunch they add—it finishes the dish perfectly. Serve immediately and get ready to dig into some serious comfort food!

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Pro Tips for Making Shrimp and Sausage Gumbo Recipe

Roux Patience: Resist the urge to speed up the roux—you’ll get a sweeter, richer flavor and perfect color with steady whisking over medium heat.
Sausage Choice: Andouille isn’t always easy to find, so I recommend a smoked chicken or pork sausage as a solid alternative that keeps smokiness intact.
Okra Timing: Add okra late in the cooking process to avoid it becoming too slimy—this keeps texture and cuts down on that gumbo goo.
Season As You Go: Taste after each step and adjust seasoning gradually—cayenne and salt especially—so your gumbo ends up perfectly balanced and not overpowering.

How to Serve Shrimp and Sausage Gumbo Recipe

Shrimp and Sausage Gumbo, Louisiana gumbo, hearty gumbo recipe, Cajun seafood stew, easy shrimp and sausage gumbo - 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 green onions for a fresh bite and sometimes a squeeze of lemon juice to brighten the rich broth. For a little heat, I keep some hot sauce or cayenne flakes on the side—your guests can customize to their hearts’ content.

Side Dishes

A classic bowl of gumbo deserves some simple sides—steady white rice is my go-to, soaking up all that flavorful broth. I also like crusty French bread or cornbread to mop up every last drop. For a lighter touch, a crisp green salad balances the richness nicely.

Creative Ways to Present

For special occasions, I’ve served this gumbo in mini cast iron skillets or topped with a poached egg to make it extra special. You can also serve it over cheesy grits instead of rice for a Southern twist that’ll wow your friends.

Make Ahead and Storage

Storing Leftovers

I store leftover gumbo in airtight containers in the fridge, and it stays delicious for up to 4 days. I find the flavors deepen overnight, making next-day servings even better than the first!

Freezing

If you want to prep ahead, this gumbo freezes beautifully for up to six months. Just cool it completely, then portion it into freezer-safe containers or bags. When you defrost, do so overnight in the fridge to preserve the texture and flavor.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring regularly. Adding a splash of broth or water helps it loosen up without drying out. Avoid microwave reheating if you want to keep that luscious gumbo texture perfect.

FAQs

Can I make this Shrimp and Sausage Gumbo Recipe in a slow cooker?

Absolutely! You can start by making the roux in a saucepan and transferring it to your slow cooker, then adding all other ingredients except shrimp and okra. Cook on high for 3-4 hours or low for 6-7 hours, and add shrimp and okra for the last 20-30 minutes. It’s perfect for hands-off cooking without losing flavor.
What’s the best sausage to use for this gumbo?

Traditional andouille sausage gives gumbo its classic smoky kick, but if you can’t find it, smoked chicken or pork sausage works well. Just make sure it’s flavorful and pre-cooked for convenience.
How do I avoid slimy okra in gumbo?

The key is to add the okra toward the end of cooking, just enough time to heat through but not so long that it releases excessive slime. Frozen okra works great because it tends to have less slime than fresh.
Can I make this recipe gluten-free or paleo?

Yes! Swap the all-purpose flour in the roux with cassava flour for a paleo version or your favorite gluten-free all-purpose flour. The roux might look slightly different but the flavor is just as good.
What side dishes go best with this Shrimp and Sausage Gumbo Recipe?

Steamed rice is the classic companion, but crusty bread, cornbread, or even cheesy grits are wonderful sides that soak up the hearty gumbo sauce beautifully.

Final Thoughts

This Shrimp and Sausage Gumbo Recipe is one of those dishes that makes your kitchen smell like a Southern kitchen and fills everyone with happy memories before the first bite. I hope you give it a whirl—even if you’ve never made gumbo before. It’s truly worth the little time it takes, and with the tips I’ve shared, I know you’ll nail it perfectly. Pour yourself a glass of something nice, invite a few friends, and enjoy the comfort and warmth of this beautiful dish.