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Creole-Style Shrimp and Sausage Gumbo

A flavorful blend of shrimp and andouille sausage in a thick, rich broth, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine Creole, Louisiana
Servings 6 servings
Calories 400 kcal

Ingredients
  

Main Ingredients

  • 1 pound Shrimp, peeled and deveined Fresh shrimp recommended for best flavor.
  • 1 pound Andouille sausage, sliced Can substitute with any spicy sausage.
  • 1/2 cup Vegetable oil
  • 1/2 cup All-purpose flour
  • 1 Onion, chopped
  • 1 Bell pepper, chopped
  • 2 stalks Celery, chopped
  • 3 cloves Garlic, minced
  • 4 cups Chicken broth
  • 2 cups Okra, sliced Can be omitted or substituted with diced bell peppers.
  • 2 Bay leaves Remove before serving.
  • 1 tablespoon Cajun seasoning
  • Salt and pepper, to taste

For Serving

  • Cooked rice Serve over a scoop of fluffy rice.
  • Chopped green onions For garnish.
  • Parsley For garnish.

Instructions
 

Make the Roux

  • In a large pot or Dutch oven, heat 1/2 cup of vegetable oil over medium heat.
  • Whisk in 1/2 cup of all-purpose flour, stirring constantly for about 15-20 minutes until it turns a rich, dark brown color.

Sauté the Veggies

  • Toss in 1 chopped onion, 1 chopped bell pepper, and 2 chopped celery stalks. Cook for about 5 minutes until softened.
  • Add 3 minced cloves of garlic.

Add the Sausage

  • Incorporate 1 pound of sliced andouille sausage and cook for another 5 minutes.

Pour in the Broth

  • Slowly whisk in 4 cups of chicken broth to the roux and veggies, scraping any bits off the bottom of the pot.

Mix in the Okra and Spices

  • Add 2 cups of sliced okra, 2 bay leaves, and 1 tablespoon of Cajun seasoning. Season with salt and pepper.
  • Bring to a simmer and let it cook for about 30 minutes.

Add the Shrimp

  • Add 1 pound of peeled and deveined shrimp and cook for another 5-7 minutes until they turn pink and opaque.

Final Thoughts

  • Remove the bay leaves before serving and adjust seasonings if needed.

Notes

Don’t rush the roux! If you want a thicker gumbo, let it simmer longer. Leftovers are even better the next day; store in a sealed container and reheat gently.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 4gSugar: 2g
Keyword Andouille Sausage, Cajun Cuisine, Comfort Food, Family Recipes, Shrimp Gumbo
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