This Shrimp and Sausage Gumbo is a rich, flavorful dish from the heart of Louisiana, blending a variety of savory ingredients into a hearty, satisfying stew. It typically begins with a roux, a mixture of flour and fat (usually oil or butter) that's cooked until brown, giving the gumbo its signature depth of flavor. The base also includes the "holy trinity" of Cajun and Creole cooking—onions, bell peppers, and celery—along with garlic, creating a fragrant foundation.
Sausage, often smoked or andouille sausage, adds a smoky, savory richness to the dish. Shrimp are the star of the gumbo, contributing a sweet, delicate seafood flavor that complements the hearty, meaty sausage. The gumbo is simmered with stock (chicken or seafood) and seasoned with a blend of Creole spices like paprika, thyme, cayenne pepper, and bay leaves, giving it a well-balanced kick.
Gumbo is traditionally served over steamed rice to soak up all the delicious broth. It's often garnished with green onions and sometimes parsley, offering a fresh contrast to the rich, spicy stew. The result is a dish that’s deeply comforting, with layers of flavor ranging from smoky and spicy to savory and seafood-forward, making it a beloved part of Southern cuisine. Gumbo comes in different varieties and utilizes different thickening agents-typically a roux, okra, or filé powder.
Varieties of gumbo can vary infinitely, but three of the main types include:
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Also called gumbo filé, filé powder is made by harvesting the leaves of North American sassafras trees, and grinding them to a fine powder. It is often used in Louisiana Creole cuisine, and can help to thicken gumbo, especially in varieties made without okra. It is typically sprinkled over gumbo after cooking to tighten it up and add an earthy flavor.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
This Creole-style Louisiana Shrimp and Sausage Gumbo is a hearty dish that is good for any season.
Peel, devein and rinse shrimp under cold water. Remove tails if desired, but a true Cajun would consider it a sin to cook a shrimp without a tail!
Start with 2 medium saucepans. In the the first, put the chicken stock and place on a rear burner over low/medium heat to warm. In the second, prepare the white rice of choice according to the package directions.
Meanwhile, on a front main burner, in a heavy stockpot or Dutch Oven, combine the flour and oil, stir until a smooth paste forms. Cook the flour/oil mixture over high heat for approx. 5 minutes, stirring continuously. Reduce heat to medium and continue cooking, stirring constantly, about another 5-10 minutes or until the roux becomes the color of a penny.
Stir in the 'Holy Trinity', the onion, green pepper, and celery. Add the garlic, cajun seasoning, black and red pepper. Cook over medium heat 3-5 minutes or until vegetables are just crisp-tender, stirring often.
Gradually stir in the heated chicken broth. Add the sausage, okra, and bay leaves. Bring to a low boil, then immediately reduce heat and simmer for 25-30 minutes.
Add the shrimp and cooked rice in the last 5 minutes of cooking. Remove bay leaves and serve immediately. Garnish with scallions or fresh chopped parsley if desired.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
