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Shrimp and Sausage Gumbo

A warm and rich Shrimp and Sausage Gumbo that’s packed with flavor and easy to make at home, featuring a well-cooked roux, the holy trinity of vegetables, and perfectly cooked shrimp.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Proteins
  • 1 lb Large shrimp, peeled and deveined Pat dry if using fresh; thaw and drain if frozen
  • 12 oz Andouille sausage, sliced Smoked kielbasa can be used as a substitute
Vegetables
  • 1 medium Onion, diced Part of the holy trinity
  • 2 stalks Celery, diced Part of the holy trinity
  • 1 medium Green bell pepper, diced Part of the holy trinity
  • 3 cloves Garlic, minced For a flavor boost
  • 2 stalks Green onions, sliced Add at the end for freshness
  • 1/2 cup Okra, sliced Optional; adds body to the gumbo
Roux
  • 1/2 cup Vegetable oil For making the roux
  • 1/2 cup All-purpose flour Equal parts with oil to create roux
Stock and Seasonings
  • 4 cups Chicken or seafood stock, warm Using homemade stock from shrimp shells enhances flavor
  • 1 tbsp Paprika For flavor
  • 1 tbsp Thyme Fresh or dried
  • 1 bay leaf Bay leaf For seasoning
  • 1 tsp Black pepper Adjust to taste
  • 1/2 tsp Cayenne pepper Add more for extra heat
  • Salt to taste Salt Adjust during cooking and at the end
Serving
  • 2 cups White rice, cooked Classic side for serving gumbo
  • to taste Hot sauce, optional For serving
  • 1 lemon Lemon, wedges For serving
  • to taste Chopped parsley, optional For garnish

Method
 

Build the roux
  1. Warm oil in a heavy pot, then whisk in flour. Stir constantly on medium heat until it turns deep chocolate brown, approximately 15 to 25 minutes.
Layer the flavor
  1. Once the roux is ready, add onion, celery, and bell pepper and stir until softened.
  2. Incorporate garlic and sausage, browning the edges for additional flavor.
  3. Season with salt, pepper, paprika, cayenne, thyme, and bay leaf; then gradually whisk in warm stock.
  4. Add okra if using, and stir to combine.
Simmer and finish
  1. Allow the mixture to simmer gently for 30 to 40 minutes, tasting and adjusting seasoning as necessary.
  2. In the last 5 minutes, add shrimp, cooking until pink and firm.
  3. Remove from heat and stir in green onions and lemon juice before serving over rice.

Notes

Store leftovers in airtight containers in the fridge for up to 3 days or freeze without shrimp for up to 3 months. Add fresh shrimp when reheating.