Shrimp and Sausage Gumbo Recipe
This shrimp and sausage gumbo recipe is a lightened-up version of a classic southern gumbo recipe common in Louisiana. Full of smokey, savory flavors, plenty of protein, and lots of veggies, it’s best served over a bed of rice for a hearty, nutritious meal that will transport your tastebuds to the south!
The Best Shrimp and Sausage Gumbo
I grew up eating my dad’s infamous Louisiana gumbo which featured crab, shrimp, sausage, and ham hock! It was one of my favorite meals and a recipe we enjoyed every winter when the south would start to get chilly. Or, as chilly as the south can get.
Now, when the weather turns cold, I still find myself craving this classic comfort food. However, I’ve taken my dad’s recipe for southern gumbo and lightened it up a bit!
You still get all the bold, savory flavors you look for in a shrimp and sausage gumbo recipe, but you also get tons of veggies. As a result, it’s filling, nutritious, and great for feeding a crowd. Serve it warm over a bed of fluffy rice for the best gumbo recipe you’ll ever taste!
Jump to:
- The Best Shrimp and Sausage Gumbo
- What Is Gumbo?
- Sausage and Shrimp Gumbo ingredients
- How to make Shrimp and Sausage Gumbo
- Southern Gumbo Recipe Tips
- Serving this Gumbo Recipe with Okra
- How to Store Sausage and Shrimp Gumbo
- Shrimp and Sausage Gumbo Recipe FAQs
- For more comfort food recipes, check out my:
- More Popular The Fit Peach Recipes
- Recipe
- Reviews
What Is Gumbo?
Gumbo is a type of hearty stew typically served over rice. There are many different versions featuring a variety of protein sources and vegetables, but it almost always features sausage and seafood.
Gumbo is often thought of as being southern cuisine and is most commonly associated with Louisianna. However, its origins are varied and have been traced to West African cultures, Native American cuisine, and have French influence, too.
Sausage and Shrimp Gumbo ingredients
- Chicken - I recommend using chicken thighs for this recipe as they’re juicier and have more flavor. However, chicken breasts can be used, if preferred. Make sure they’re boneless and skinless, whichever you use!
- Andouille sausage - You can swap this with turkey sausage or andouille sausage.
- Flour - This forms a roux, helping to thicken this southern gumbo recipe. Gluten free or all-purpose flour will both work great.
- Veggies - You’ll need a large onion, green bell peppers, celery, garlic, canned fire-roasted tomatoes, and frozen okra.
- Worcestershire sauce - If needed, you can substitute it with soy sauce or coconut aminos.
- Seasonings - Paprika, cayenne pepper, thyme, oregano, sea salt, black pepper, and bay leaves create the savory, smokey flavor any good southern gumbo recipe is known for having.
- Shrimp - Peeled and deveined shrimp are best. Fresh or frozen can be used as long as they’re thawed first.
How to make Shrimp and Sausage Gumbo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Brown the chicken. Heat avocado oil in a large pot or Dutch oven on the stove over medium heat. Once the oil begins to shine, add the chicken thigh to the pot, and cook until it is browned and cooked about 90% of the way through.
Step 2: Brown the sausage. Add the sausage to the pot with the chicken, and cook until it is browned. Then, transfer the chicken and sausage to a plate, and set it aside.
Step 3: Make a roux. Add the remaining oil to the pot used to cook the meat along with the flour. Whisk continuously until the flour turns a milk chocolate color.
Step 4: Add the fresh vegetables. Once the mixture is thick and smooth, add the onions, bell peppers, celery, garlic, and Worcestershire sauce. Stir to combine, and cook until the vegetables are soft.
Step 5: Add the remaining vegetables and seasonings. Stir in the chicken broth and water one cup at a time to thicken the roux. Then, add the fire-roasted tomatoes, okra, paprika, cayenne pepper, thyme, oregano, black pepper, salt, and bay leaves. Stir to combine.
Step 6: Simmer the gumbo. Allow the gumbo to reach a simmer. Then, reduce the heat to medium-low. Place the lid on top of the pot, and allow the mixture to simmer until the broth thickens to your liking.
Step 7: Add the shrimp. Stir the shrimp into the gumbo, and allow them to cook until they’re pink all the way through.
Step 8: Season and serve. Discard the bay leaves, and adjust the seasonings to taste. Then, serve your gumbo over rice, and enjoy!
Southern Gumbo Recipe Tips
- Be sure to watch the roux cook on the stove, and stir continuously. It has a tendency to burn when left unattended!
- This recipe goes very fast. So, I like to chop up the veggies ahead of time and have them ready to go when the recipe calls for them.
- Gumbo gets even better with time. So, I highly recommend storing some for later! I have found that if you taste it as it’s cooking, it can taste kind of bland. This is because there hasn’t been enough time for the flavors to all really mesh together. Give it some time to simmer and sit, and the flavors will POP!
Serving this Gumbo Recipe with Okra
You can easily serve this southern gumbo recipe as a complete meal on its own. However, you can never go wrong with a side of cornbread, deviled eggs, boiled corn, or hush puppies to get the real southern effect!
How to Store Sausage and Shrimp Gumbo
Store leftovers in an airtight container for up to 5 days in the fridge. Or, transfer them to the freezer for up to 3 months.
When ready to enjoy, warm up a serving in the microwave in 20-second intervals until warm. Or, warm your leftover shrimp and sausage gumbo up on the stove. If needed, add a splash of broth or water to help loosen it up.
Shrimp and Sausage Gumbo Recipe FAQs
Creole gumbo typically includes tomatoes, shellfish, and a dark roux. However, Cajun gumbo does not contain tomatoes. In addition, Cajun gumbo often contains chicken, giving it a slightly different appearance and flavor profile than Creole gumbo.
No, Cajuns do not put tomatoes in gumbo. Gumbo that is made with tomatoes is Creole-inspired gumbo.
Due to the use of a variety of ingredients and cooking methods included in the dish, narrowing down the exact origins of gumbo can be pretty tricky. However, many historians agree that the roots of the dish can be traced back to West Africa.
Gumbo and jambalaya are both dishes associated with Louisiana, tied to Creole and Cajun heritage, but the two are not the same things. The primary difference is the rice.
For example, gumbo is a stew served over rice. Meanwhile, jambalaya is a stew that features protein and vegetables cooked with rice.
Gumbo also requires a roux to help thicken the sauce. However, jambalaya does not contain a roux at all.
A roux is a mixture of equal parts flour and fat cooked over low to medium heat until it is uniform and thick. It is commonly used as a thickening agent in soups, stews, sauces, and various other dishes like this recipe for southern gumbo.
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Recipe
Gumbo Recipe (Southern)
Equipment
- 1 Large Pot (or Dutch Oven)
Ingredients
- ⅔ cup + 1 tablespoon avocado oil - divided
- 1 lb chicken thigh - boneless skinless, cut into pieces
- 1 lb andouille sausage or turkey sausage
- 1 ¼ cup flour - gluten free or all purpose flour will work
- 1 large onion - diced
- 2 green bell peppers - diced
- 4 stalks celery - diced
- 5 cloves garlic - minced
- 2 tablespoon worchestershire sauce
- 6 cups chicken broth
- 2 cups water
- 2 14 oz cans fire roasted tomatoes
- 1 cup frozen okra
- 2 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon sea salt - plus more to taste
- ½ teaspoon black pepper
- 2 bay leaves
- 1 ½ lbs peeled and deveined shrimp - no tails
- Rice - for serving, brown or white will work
Instructions
- Heat a large pot or dutch oven on the stove over medium heat. Add 1 tablespoon of avocado oil. Once the oil starts to shine, add the chicken thigh to the pot and cook until browned and 90% cooked through. Add the andouille sausage and cook until browned. Transfer the chicken and sausage to a separate plate and set aside.⅔ cup + 1 tablespoon avocado oil, 1 lb chicken thigh, 1 lb andouille sausage or turkey sausage
- Next, make the “roux”. Add the remaining ⅔ cup avocado oil to the pot along with the flour. Whisk continuously to prevent the flour from burning until it turns a milk chocolate color. This can take 30 - 45 minutes so be sure to keep a close eye on it so it doesn’t burn.1 ¼ cup flour
- Once the roux is thick and smooth, add the diced onions, bell peppers, celery, garlic, and worcestershire sauce. Stir well and cook until the vegetables are soft (about 5 minutes).1 large onion, 2 green bell peppers, 4 stalks celery, 5 cloves garlic, 2 tablespoon worchestershire sauce
- Stir in the chicken broth and water, once cup at a time, so it thickens up into the roux. Then add the fire roasted tomatoes, okra, paprika, cayenne pepper, thyme, oregano, black pepper, sea salt, and bay leaves. Stir well to combine.6 cups chicken broth, 2 cups water, 2 14 oz cans fire roasted tomatoes, 1 cup frozen okra, 2 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon sea salt, ½ teaspoon black pepper, 2 bay leaves
- Allow the gumbo to reach a low simmer, then reduce the heat to medium-low, place the lid on top of the pot and allow it simmer for another 15 minutes until the broth has thickened up to your liking.
- Add the shrimp to the gumbo and let them cook for 3 - 5 minutes until pink all over.1 ½ lbs peeled and deveined shrimp
- Discard the bay leaves and taste test the gumbo. Adjust the seasonings accordingly.
- Serve the gumbo warm with rice and enjoy!Rice
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