Easy Shrimp and Sausage Gumbo

This hearty shrimp and sausage gumbo brings the soul of Louisiana cooking straight to your table with tender shrimp, smoky andouille, rich roux, and the classic trinity of onions, celery, and peppers. Designed for a crowd, it simmers to perfection over hours, layering deep flavors and warmth perfect for gatherings or chilly nights.

When I first tackled gumbo on my own, it seemed intimidating, but once I nailed the roux and tasted that first spoonful, I was hooked for life. My friends still request it for every chilly get together.

Ingredients

• Butter: adds richness and helps form the signature dark roux so choose a high quality unsalted stick
• All purpose flour: builds the roux structure use fresh flour for the best nutty flavor
• Uncooked medium shrimp: offers sweet juicy bites choose wild caught or Gulf shrimp if possible
• Andouille sausage: gives smoky spice to the stew pick a good quality sausage with visible chunks
• Beef broth: forms the savory backbone of the soup opt for low sodium to control saltiness
• Yellow onion, celery, and green bell pepper: classic Cajun trinity for depth go for firm crisp veggies
• Minced garlic: brings another savory layer fresh is ideal
• Canned stewed tomatoes and tomato sauce: lend brightness and body
• Gumbo file powder: unique thickener and earthy flavor essential for authentic gumbo find in spice section
• Worcestershire sauce and Tabasco hot sauce: balance tang and heat
• Bay leaves: add subtle herbal notes
• White sugar: rounds out acidity just a touch
• Dried thyme leaves and Cajun seasoning: bring herbal and spicy undertones use fresh dried spices

Step by Step Instructions

Make the Roux:

Melt butter in a large six quart pot over medium low heat then whisk in flour until smooth Cook the roux by whisking continuously for thirty to forty minutes or until it is a deep chocolatey brown color Watch carefully and do not let it burn as the flavor depends on this step

Cool the Roux:

Remove the pot from heat and keep whisking for a few minutes Let the mixture cool slightly before the next step

Prep the Vegetable Trinity:

Chop celery onion and green bell pepper Place the veggies along with garlic into a food processor Blend until the pieces are very finely chopped but not pureed

Sauté the Veggies:

Transfer the veggie mixture to the cooled roux Stir well to fully combine Return to medium low heat and cook for eight to twelve minutes until the vegetables are softened and fragrant

Build the Base:

Gradually whisk in the beef broth making sure the roux dissolves smoothly Bring everything up to a boil this should take about fifteen to twenty minutes

Simmer the Gumbo:

Once boiling reduce heat to a simmer Add sliced andouille sausage stewed tomatoes tomato sauce Tabasco sugar Cajun seasoning thyme and bay leaves Stir well and let the gumbo simmer uncovered for forty five minutes

Add File Powder:

Stir in two teaspoons of gumbo file powder Simmer another fifteen minutes to thicken and flavor

Finish the Gumbo:

Remove bay leaves Add shrimp and Worcestershire sauce Keep simmering on low heat for forty five to sixty minutes allowing everything to meld and the shrimp to cook through

Final Flavor Boost:

Right before serving stir in the last of the file powder Serve hot over cooked white rice

Pin

My favorite part of this recipe is the gumbo file powder Its earthy aroma always takes me back to family vacations in New Orleans where I first tasted a real southern gumbo around a bustling dinner table

Storage Tips

Leftover gumbo keeps well in airtight containers in the refrigerator for up to four days The flavors actually deepen with time For longer storage freeze in portions for up to three months Defrost overnight in the fridge and gently reheat over low heat to preserve shrimp texture

Ingredient Substitutions

If you cannot find andouille sausage substitute with smoked kielbasa or a similar pork sausage Chicken can be added or swapped in for sausage for a lighter taste Feel free to use homemade chicken or seafood stock instead of beef broth for a slightly different flavor base

Serving Suggestions

Always serve gumbo piping hot over fluffy white rice For extra flair sprinkle with chopped green onions or parsley Offer hot sauce on the table for guests who crave extra heat A side of crusty French bread is perfect for sopping up every drop of that rich stew

A Brief Gumbo History

Gumbo is a dish born from the blend of African French and Native American influences in Louisiana Its name comes from a West African word for okra which was often used as a thickener The roux and file powder are French and Choctaw additions giving gumbo its characteristic body and flavor Every family and every cook has a unique take and it is meant for sharing

Recipe FAQs

→ How do you achieve the perfect roux color?

Whisk the butter and flour constantly over medium-low heat until it develops a deep brown hue, being careful not to burn it. This usually takes 30-40 minutes.

→ What kind of sausage is best to use?

Andouille sausage provides a smoky, spicy kick and is traditional for this style. Substitute with any smoked sausage if needed.

→ When should shrimp be added?

Stir shrimp into the pot near the end of cooking to prevent overcooking. Simmer gently until just opaque and tender.

→ Why use gumbo filé powder?

Gumbo filé, made from sassafras leaves, adds thickness and a unique earthy flavor. Add it in stages for depth.

→ Is it essential to serve with rice?

White rice is classic for soaking up the flavorful broth, but you can also enjoy gumbo with crusty bread or on its own.

→ Can the spiciness be adjusted?

Absolutely! Control heat by altering the amount of Cajun seasoning and hot sauce to match your taste.