Shrimp & Sausage Gumbo

Hearty gumbo is the true melting-pot dish that will transport you straight to New Orleans after just one bite. Originating in Louisiana, this dish combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. This recipe draws inspiration from Cajun and Creole styles of gumbo, but mainly follows the Creole style with the inclusion of fire-roasted tomatoes and shrimp. It’s a top-notch comfort food stew centered around a flavorful roux and the holy trinity of Southern cooking: aromatic onions, celery, and bell peppers. If you're looking to perfect this classic dish, keep reading for all of my top tips on how to do it:

What People Are Saying:
“The flavor of this recipe far exceeds expectations. It looked good so I decided to try it, but this recipe turned out to probably be in my top 5 recipes ever. Be patient with the roux, it is one of the most important steps.” - adventure_sow

“This recipe is easy to follow and very delicious!! I have made it 4 times in the last month, and my family often requests it!!” - BlueSubmarine

How To Make Shrimp & Sausage Gumbo

INGREDIENTS

• Butter & Flour: Every good gumbo starts with a mixture of butter and flour called a roux. It takes some practice if this is your first time making a roux, but stirring constantly will help prevent any burning from happening in the first place.
• Onion, Bell Pepper, & Celery: Gumbo wouldn’t be the same without these aromatics; they’re the holy trinity of Southern cooking. Remember to remove the seeds from the bell pepper before proceeding!
• Andouille Sausage: Trust me, for this recipe, it’s truly worth it to find andouille. It provides a very specific flavor associated with this dish, so it’s really worth hunting for. If you can’t find andouille anywhere, there are ways to substitute the flavor. Start with ground pork and mix in Cajun spices. Since andouille is double-smoked, try adding a little liquid smoke to the mix. I’d start small, 1/2 teaspoon should do it.
• Garlic: I found that 2 cloves of garlic, finely chopped, added the perfect amount of flavor to gumbo. This is a flavorful stew—you want garlic to enhance the flavors, not overpower them.
• Cajun Seasoning: You can buy this pre-made, or you can make our homemade Cajun seasoning. Whether you’re making it homemade or getting it store-bought, it’s very important to remember one thing: leave the salt out. We want to control the salt amounts here, so opt for a seasoning blend without it.
• Low-Sodium Chicken Broth: Same thinking here—go for low-sodium to avoid your stew becoming overly salty.
• Fire-Roasted Tomatoes: This isn’t traditional in every gumbo recipe, but many Creole recipes include it, so I did as well. They add a subtle sweetness, nice texture, and smoky flavor to the gumbo.
• Bay Leaf: One bay leaf is all you need to add major flavor to this stew. Just remember to remove it before serving!
• Shrimp: It's really up to you if you prefer to keep your shrimp shells on or not. The shells add heaps of flavor, so oftentimes I prefer to keep them on, but if eating tail-on shrimp isn’t your thing, no worries! Leave 'em out. In terms of size, it doesn’t really matter how big your shrimp are, just make sure to keep a close eye on them as they cook. As soon as they turn opaque, they’re done. As always, make sure you're buying sustainably—the Monterey Bay Aquarium has an amazing guide that can walk you through purchasing shrimp ethically.
• Scallions: Sliced scallions add a welcome freshness, and work as a garnish as well.
  

STEP-BY-STEP INSTRUCTIONS

First, we need to make the star of the show and the base of our gumbo: the roux. First, you’ll melt the butter in a deep skillet over medium-low heat, then add the flour.

In this recipe, we’re cooking the roux until it has a golden color, which can take about 10 minutes. My top tip? During this time, you should be stirring almost constantly. It’s very easy to burn a roux, and if you do, then you have to start over. If that happens, that’s okay! It takes a while to perfect a roux—follow our guide for how to make a roux for even more tips.

Once it reaches a dark caramel color, add in your onions, pepper, and celery, and give everything a stir to fully combine and coat. Cook, stirring as you do, until they are softened and tender.

Then, add in the sausage, chopped garlic, and Cajun seasoning. Give everything a mix, then season well with salt and pepper. No need to be shy here, but also err on the side of caution—you can always add more later.

Then, stir in the broth, tomatoes, and add the bay leaf. Stir, then bring the pot to a boil. Once it’s boiling, reduce the heat to low and simmer while stirring occasionally until thickened. This should take around an hour, but keep an eye on it until it reaches your desired thickness.

Once the stew has almost finished cooking (in the last 6 minutes), add in the shrimp. Once the shrimp is pink and cooked through, give the stew a taste. Now is your chance to adjust the seasonings, adding more salt, pepper, and Cajun seasoning as needed. Once it’s to your liking, add in the scallions, making sure to reserve some for the garnish. Once you add them, you’re ready to serve! Divide cooked rice among your bowls, spoon the gumbo over, and top with reserved scallions.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• What’s the difference between gumbo and jambalaya? The difference in these two dishes comes down to two things: the roux and the role of the rice. Unlike jambalaya, gumbo builds its flavor upon a roux, which also thickens it to a stew-like texture. Gumbo is also served with rice on the side, while jambalaya simmers it in the dish.
• What protein goes in gumbo? The protein can vary in different gumbo recipes but for our recipe, we chose a mix of andouille sausage and shrimp. Not feeling shrimp? Try our chicken and sausage gumbo instead.
  

What To Serve With Gumbo

Gumbo is often traditionally served spooned over rice, and we chose to top our bowls with our reserved scallions. If you’re looking for side ideas, you can’t go wrong with fried okra, collard greens, cheese grits, or sweet potato tots.

Storage

Since there is seafood in this dish, I don't recommend refrigerating gumbo for more than 2 days. You can also freeze your gumbo for up to 6 months. The cooked rice can be stored separately in the fridge for up to 2 days, and frozen separately for up to 1 month.