Classic Sausage and Shrimp Gumbo Recipe

Classic Sausage and Shrimp Gumbo
The Spruce
Ratings (116)
  • Total: 2 hrs
  • Prep: 30 mins
  • Cook: 90 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
842 Calories
41g Fat
78g Carbs
41g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 842
% Daily Value*
Total Fat 41g 52%
Saturated Fat 8g 38%
Cholesterol 228mg 76%
Sodium 1965mg 85%
Total Carbohydrate 78g 28%
Dietary Fiber 7g 25%
Protein 41g
Calcium 195mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fabulous shrimp gumbo is flavored with some spicy andouille sausage, tomatoes, and the "holy trinity" of Cajun and Creole cooking: onion, celery, and bell pepper.

I put a few of the shrimp in the gumbo early along with the sausage to give this savory gumbo more of the shrimp flavor. If you're concerned about fat content, prepare the gumbo a little in advance, refrigerate, and then skim excess fat off the top of the cooled soup.

Serve the gumbo with hot boiled rice and a garnish of green onions or parsley.

Ingredients

  • 1 pound sliced andouille sausage (or another smoked sausage)
  • 6 cups chicken broth
  • 2 (14.5-ounce) cans diced tomatoes
  • 1/2 cup vegetable oil (plus 4 to 5 teaspoons; divided)
  • 1/2 cup all-purpose flour
  • 1 large onion (chopped)
  • 1 cup celery (chopped)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (or green bell pepper, chopped)
  • 1 1/2 cups okra slices (fresh or frozen thawed)
  • 1 teaspoon Creole or Cajun seasoning
  • 1 bay leaf
  • 1 to 1 1/2 pounds medium shrimp (peeled and deveined)
  • Dash salt and pepper (to taste)
  • 2 cups hot boiled rice
  • Optional: chopped parsley or green onion tops

Steps to Make It

  1. Gather the ingredients.

    Classic Sausage and Shrimp Gumbo ingredients
    The Spruce
  2. In a skillet over medium heat, brown the sliced sausage in 2 to 3 teaspoons of vegetable oil; remove the sausage to a plate and set aside.

    Brown sliced sausage in skillet
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  3. In a large stockpot or Dutch oven, combine the chicken broth and tomatoes. Place the pot over medium heat to bring to a simmer. 

    Combine chicken broth and tomatoes in Dutch oven
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  4. Meanwhile, in a large skillet over medium-high heat, combine the 1/2 cup of oil and the flour. Cook, whisking constantly until the roux is medium to deep brown. Don't let the mixture burn, or you will have to start over with fresh oil and flour.

    Cook roux until brown
    The Spruce
  5. To the skillet with the roux, add the chopped onion, celery, and bell pepper; cook, stirring constantly with a spoon until vegetables are softened. Stir the vegetable and roux mixture into the simmering tomato and broth mixture.

    Add roux and vegetable mixture to tomato mixture
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  6. Put the skillet back on the heat and add 2 more teaspoons of oil; reduce to medium heat. Add the okra and cook, stirring, until lightly browned and not stringy or sticky.

    Cook okra in skillet
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  7. Transfer the cooked okra to the simmering pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage. Cover and cook over medium-low heat, stirring occasionally, for 1 hour.

    Add okra to the simmering pot with spices
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  8. Add the prepared shrimp and cook for 15 to 20 minutes longer, until the shrimp is cooked through.

    Add shrimp to gumbo mixture
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  9. Taste and add salt and pepper, as needed.

    Finished gumbo with sausage and shrimp
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  10. Serve the gumbo over a mound of hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions.