Classic Sausage and Shrimp Gumbo Recipe

Classic Sausage and Shrimp Gumbo
The Spruce
  • Total: 2 hrs
  • Prep: 30 mins
  • Cook: 90 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
842 Calories
41g Fat
78g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
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.

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


  • 1 pound andouille sausage (or another smoked sausage, sliced)
  • 6 cups chicken broth
  • 2 (14 1/2-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 (or to taste)
  • Freshly ground black pepper (to taste)
  • 2 cups rice (hot boiled)
  • Optional: parsley or green onion tops (chopped)

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
    The Spruce
  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
    The Spruce 
  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
    The Spruce
  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
    The Spruce
  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
    The Spruce
  8. Add the prepared shrimp and cook for about 10 minutes longer, until the shrimp is cooked through.

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

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


  • To give this savory gumbo more of the shrimp flavor, try putting a few of the shrimp in the gumbo early along with the sausage.
  • 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.

Gumbo Varieties

It's common to find gumbos made with a wide variety of ingredients and varying combinations. Two primary types are seafood and non-seafood gumbos. Other types of gumbo are with or without okra. Another long-debated issue is whether a proper gumbo includes tomatoes. The answer is up to personal preference, but in most recipes, if okra is included, so are tomatoes. Recipes that omit okra often omit tomatoes. Cook your gumbo how you like it. Or try a few varieties and decide which you like best.