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Shrimp And Sausage Gumbo

Shrimp and sausage gumbo with a deep chocolate-brown roux and a rich okra-thickened broth. This Cajun main dish simmers until savory and serves spoon-tender, plump shrimp over steamed rice.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cajun
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp And Sausage Gumbo
  • 1 lb large shrimp peeled and deveined
  • 1 lb andouille sausage sliced
  • 1 cup green bell pepper diced
  • 1 cup celery diced
  • 1 cup onion diced
  • 4 garlic minced
  • 2 cup okra sliced
  • 0.5 cup all-purpose flour
  • 0.5 cup vegetable oil
  • 6 cup shrimp or chicken broth
  • 2 tsp Cajun seasoning
  • 1 tsp filé powder optional
  • 2 bay leaves
  • 1 steamed rice for serving
  • 1 parsley for serving
  • 1 green onions for serving
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the dark roux
  1. Cook all-purpose flour in vegetable oil in a Dutch oven over medium heat, stirring constantly for 30-35 minutes, until it turns deep chocolate-brown (keep stirring so it doesn’t scorch).
  2. Add the diced green bell pepper, diced celery, and diced onion (the Cajun Holy Trinity) to the roux and cook for 5 minutes, stirring to coat the vegetables evenly.
  3. Stir in the minced garlic and cook for 1 minute, just until fragrant.
Build the gumbo
  1. Gradually add the shrimp or chicken broth while whisking constantly so the roux stays smooth.
  2. Add the sliced andouille sausage, Cajun seasoning, and bay leaves, then bring the mixture to a steady simmer.
  3. Simmer for 45 minutes, stirring occasionally, until the broth is flavorful and cohesive.
  4. Add the sliced okra and cook for 15 more minutes, until the okra is tender.
Finish and serve
  1. Add the peeled and deveined large shrimp and cook for 3-5 minutes until pink and just cooked through.
  2. If using filé powder, sprinkle it in after the shrimp is cooked, then simmer 30-60 seconds.
  3. Remove the bay leaves, season with salt and pepper to taste, and serve hot over steamed rice with parsley and green onions.

Notes

Pro tip: keep the roux moving the entire time and cook until it’s truly deep chocolate-brown for that signature gumbo flavor. Refrigerate leftovers in a sealed container up to 3-4 days; reheat gently on the stovetop (do not boil hard with shrimp). Freezing is yes, but shrimp can soften—if making ahead, consider undercooking shrimp slightly and finishing when reheating. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend for the roux (results vary).