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

Jump to Recipe· 4.7 from 7 reviews

If you’re craving a comforting, flavorful meal that truly sings Southern soul, you’re going to love this Shrimp and Sausage Gumbo Recipe I’m about to share. It’s rich, hearty, and perfectly spiced, with the best kind of slow-simmered goodness that makes your kitchen smell like a warm hug. Whether you’re a gumbo veteran or trying it for the first time, this recipe has all the tips and tricks you’ll need to get it just right every time.

💚

Why This Recipe Works

Perfect Roux: Taking time to whisk the roux until golden caramel color builds the deep, nutty flavor gumbo is known for.
Balanced Seasoning: Cajun spices and a touch of cayenne give it just the right kick without overwhelming the shrimp or sausage.
Quality Ingredients: Using fresh shrimp, authentic andouille sausage, and fire-roasted tomatoes layers in bold, hearty flavors.
Flexible Method: You can make this right on the stove or use the slow cooker for a hands-off approach without losing any of the authentic taste.

Shrimp and Sausage Gumbo, Cajun gumbo, Southern gumbo recipe, hearty seafood and sausage stew, authentic gumbo tips - 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

The magic in this Shrimp and Sausage Gumbo Recipe is in the layers—from the rich roux to the mirepoix veggies and the perfectly seasoned sausage and succulent shrimp. Here’s a quick breakdown of what makes each ingredient so important and some shopping tips I swear by.

Shrimp and Sausage Gumbo, Cajun gumbo, Southern gumbo recipe, hearty seafood and sausage stew, authentic gumbo tips - 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: I love avocado oil for its high smoke point during roux-making and its neutral flavor. Butter works too if you prefer a richer taste.
All purpose flour: Essential for the roux; if you want to go gluten-free or paleo, cassava flour works well as a substitute.
Yellow onion, green bell pepper, celery (the holy trinity): These veggies bring that classic base flavor of gumbo—don’t skip or substitute!
Garlic cloves: Adds a punch of savory aroma that complements shrimp and sausage beautifully.
Andouille sausage: Smoky, slightly spicy, and packed with flavor—it’s a game changer. Chicken or pork sausage works, but authentic andouille is worth seeking out.
Cajun seasoning: This brings the signature spices—like paprika, thyme, and a bit of heat—that make gumbo so crave-worthy.
Cayenne pepper (optional): For those who like a little more heat, I always add just a pinch.
Chicken broth: The base liquid that helps meld all flavors and gives gumbo its comforting warmth.
Fire roasted diced tomatoes: I love the subtle smoky depth these add—plus, they add a nice splash of color and acidity.
Coconut aminos: This unique addition adds umami and a slight sweetness—secret I picked up to round out flavors nicely.
Bay leaves: Aromatic and essential—a small touch that elevates the gumbo’s complexity.
Raw, peeled, and deveined shrimp: Fresh or thawed frozen shrimp work equally well; they cook fast and add seafood sweetness to contrast the sausage.
Frozen okra: It thickens the gumbo slightly and adds that classic Southern touch.
Green onions (for garnish): Adds fresh pop and a mild onion crunch at the end—don’t shrug them off!

📝

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.

Make It Your Way

I’ve played around a lot with this Shrimp and Sausage Gumbo Recipe, so you don’t have to! Feel free to tweak the heat levels, swap sausage types, or even add veggies you love. Gumbo is forgiving and welcoming like that—make it yours.

Variation: My favorite tweak? Adding smoked paprika and a splash of hot sauce for when I want a smoky, fiery bite that wakes everyone up at the table.
Dietary swaps: You can use turkey sausage for a leaner option or even opt for a vegetarian sausage substitute; just adjust seasoning to keep the depth.
Seasonal touches: Feel free to toss in fresh okra or cherry tomatoes when they’re in season for more freshness.
Slow cooker version: If you’re short on time during the week, I’ve included a slow cooker option that’ll make your life so much easier without sacrificing flavor.

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

Step 1: Prep Your Holy Trinity and Garlic

Start by dicing your onion, green bell pepper, and celery. I like to do this all at once and keep them together in a bowl so they’re ready to go. Then, mince your garlic cloves separately. Having everything prepped will make the cooking process smooth and stress-free—you don’t want to be chopping mid-roux!

Step 2: Make the Perfect Roux (Patience Is Key!)

Add avocado oil or butter and flour to a large pot or Dutch oven over medium heat. Whisk constantly—yes, really, for a full 20 minutes! It’s a little time investment, but this step builds your gumbo’s foundation. You’re aiming for a golden brown color, like caramel or a dusty peanut butter shade. If it starts to burn, lower your heat right away. Listen to a podcast or chat with someone—this step is a great time to slow down and savor the process.

Step 3: Add Veggies and Garlic

Once your roux hits that beautiful color, stir in your onion, bell pepper, and celery. Sauté for 5 minutes until they soften and soak up some of that roux goodness. Add your minced garlic and cook for just one more minute—be careful not to burn the garlic, as that can make the gumbo bitter.

Step 4: Flavor Up with Sausage and Spices

Now toss in your crumbled andouille sausage, followed by the Cajun seasoning, salt, and cayenne pepper if using. Stir everything together, letting the spices mingle with the roux-vegetable mix—it smells amazing at this stage!

Step 5: Create the Gumbo Base and Simmer

Pour in the chicken broth, water, fire-roasted diced tomatoes (with their juices!), and coconut aminos. Don’t forget the bay leaves—they add subtle, aromatic layers. Bring everything up to a low boil, then drop the heat and let the gumbo simmer uncovered for about 50 minutes. It’s when the flavors really come together. Use this time to relax or get the rest of your meal prep done.

Step 6: Add Shrimp and Okra for the Final Touch

When your simmer timer is up, add the peeled and deveined shrimp along with the frozen okra. Simmer for about 10 more minutes or until the shrimp are pink and cooked through. Be careful not to overcook—the shrimp should be tender, not rubbery.

Step 7: Finish and Serve

Remove the bay leaves, give everything a quick stir, and ladle the gumbo into bowls. Garnish generously with chopped green onions for that fresh crunch and mild bite. Serve hot, with rice if you like, and dig in!

💡

Tips from My Kitchen

Roux Patience Pays Off: I used to rush the roux and ended up with a burnt flavor—whisk constantly and keep your heat moderate to avoid this common trap.
Sausage Variety Counts: When I switched to authentic andouille sausage, it took this gumbo up a notch—don’t settle for bland sausage here.
Don’t Overcook Shrimp: They cook quickly, so add them last and watch closely to keep them tender and juicy.
Use Frozen Okra: Fresh okra can be slimy if not handled well; I find frozen okra thickens the gumbo perfectly without that texture issue.

How to Serve Shrimp and Sausage Gumbo Recipe

Shrimp and Sausage Gumbo, Cajun gumbo, Southern gumbo recipe, hearty seafood and sausage stew, authentic gumbo tips - 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 finish mine with a generous sprinkle of chopped green onions—adds a fresh herbal note and color pop that makes it feel polished. Sometimes, I throw in a dash of freshly chopped parsley or a squeeze of lemon juice if I want a little brightness.

Side Dishes

This gumbo shines with a side of fluffy white rice or crusty French bread to soak all that saucy goodness up. For a lighter touch, simple steamed greens or a mixed green salad with a tangy vinaigrette balance the richness perfectly.

Creative Ways to Present

For special occasions, I’ve served this gumbo in hollowed-out mini bread bowls or over creamy grits for an indulgent twist. Garnished with edible flowers or extra fresh herbs, it always looks festive and inviting—perfect for impressing guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store my gumbo leftovers in airtight containers in the fridge, where it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so if anything, it tastes even better the next day!

Freezing

This Shrimp and Sausage Gumbo Recipe freezes wonderfully. I portion it out into freezer-safe containers and it’ll last up to 6 months. When you’re ready, thaw it overnight in the fridge for best texture.

Reheating

I reheat gumbo gently on the stove over low heat, stirring occasionally. Adding a splash of broth or water helps keep it from thickening too much. Avoid microwaving if possible—slow and steady keeps the shrimp tender and flavors vibrant.

FAQs

Can I make this Shrimp and Sausage Gumbo Recipe without andouille sausage?

Absolutely! You can substitute with chicken sausage, smoked sausage, or even pork sausage. Just make sure it’s flavorful enough, and consider adding a bit more Cajun seasoning to compensate if your sausage is mild.
How do I make the roux gluten-free for this gumbo?

Instead of all-purpose flour, you can use cassava flour or a gluten-free all-purpose blend. The key is to whisk just as slowly and patiently to achieve that golden-brown color without burning.
Can I use fresh okra instead of frozen?

Yes, you can! Just be sure to slice it and cook it properly, as fresh okra can sometimes give a slimier texture. Frozen okra is an easier option for a nicely thickened gumbo.
What can I serve with shrimp and sausage gumbo?

Classic sides are steamed white rice or crusty bread for soaking up the sauce. Fresh green salads or sautéed greens balance the hearty richness well.
Can I prepare this gumbo in a slow cooker?

Yes! I love the slow cooker version for hands-off cooking. Just make your roux on the stovetop, transfer everything to the slow cooker, then cook on LOW for 6-7 hours. Add shrimp and okra in the last 20-30 minutes.

Final Thoughts

This Shrimp and Sausage Gumbo Recipe is one of those dishes I turn to whenever I want to feel cozy and share something truly soulful with friends and family. It’s got layers of flavor, texture, and that special kind of hominess that makes every spoonful feel like a celebration. Give it a try, take your time with that roux, and I promise you’ll have a gumbo that feels like a warm Louisiana kitchen right in your own home. Happy cooking!