Easy Shrimp and Sausage Gumbo
Savor the Flavor: Easy Shrimp and Sausage Gumbo
Introduction
Imagine this: you’re wandering through the heart of Louisiana, where the air is thick with the aroma of spices and everything nice. That’s where I first fell in love with the culinary masterpiece known as shrimp and sausage gumbo. This dish isn’t just a meal; it’s a melting pot of rich flavors, each spoonful a testament to the vibrant culture that created it. And guess what? Bringing this slice of Cajun heaven into your kitchen is easier than you think.
Making homemade gumbo might sound like a day’s work, but it’s surprisingly straightforward. With ingredients like gumbo file powder, a well-crafted roux, and the unmistakable kick of Andouille sausage, you’re halfway to hosting your own Louisiana-style feast. This easy gumbo recipe walks you through the traditional gumbo ingredients, from the spicy gumbo recipe base to the savory depths added by beef broth, stewed tomatoes, and a splash of Worcestershire sauce. It’s all about savoring the cooking gumbo journey, step by step, until your kitchen smells like Mardi Gras.
Key Takeaways:
- Explore Culinary Traditions: Dive into the heart of Cajun culture with a classic seafood gumbo.
- Simple Ingredients, Big Flavors: Learn how easy it is to combine simple ingredients like shrimp and sausage for an authentic gumbo experience.
- Homemade Made Easy: Discover how straightforward it is to bring this traditional gumbo recipe to life in your own kitchen.
Ingredients Overview
Now, let’s talk about what you’ll need to whip up this delicious shrimp and sausage gumbo. Trust me, the ingredients are simple, but they come together to create something magical. I’ve broken them down into a few categories to make things easier for you. Let’s get into it!
- Roux: You’ll start with the base that sets the foundation for our gumbo – a roux made from ¾ cup of butter and 1 cup of all-purpose flour. It’s all about patience here, as this roux will thicken and enrich our gumbo.
- Vegetables: For that authentic gumbo flavor, we’ll need 1 cup each of celery, yellow onion, and green bell pepper, all roughly chopped, plus 2 teaspoons of minced garlic. These veggies will add a depth of flavor that’s unmistakably Cajun.
- Seasonings: This is where the gumbo really comes to life. We’ll heat things up with 2 tablespoons of Tabasco sauce, sweeten slightly with 1 tablespoon of white sugar, and layer in complexity with ½ teaspoon of Cajun seasoning, ½ teaspoon of dried thyme leaves, and 4 teaspoons of gumbo file powder.
- Proteins: The stars of the show – 3 lbs. of uncooked medium shrimp, peeled and deveined, and 14 oz. of andouille sausage, sliced into rounds. These proteins add a smoky, hearty element to the gumbo that’s absolutely irresistible.
Preparing the Roux
Oh, the magic of making a roux for gumbo! It’s like being back in my cozy kitchen, whisk in hand, stirring up the base for a mouthwatering shrimp and sausage gumbo. Let me guide you through this crucial step, because let’s face it, a roux can make or break your gumbo. Start by melting butter over medium-low heat, then whisk in the flour. This blend, my friends, is what will give your gumbo that unmistakable rich flavor and gorgeous thick texture. But, here’s the kicker, you gotta keep that whisk moving! We’re aiming for a roux that’s a deep, luscious brown without letting it burn. This step is pivotal in our easy gumbo recipe, laying the foundation for a homemade gumbo that’s infused with all those traditional gumbo ingredients, creating a symphony of flavors in your pot.
Vegetable Prep and Cooking
Once the roux reaches that beautiful deep brown color, it’s time to bring the vegetables into the mix. Trust me, this is where things start to get even more exciting. I pulse the celery, onion, green bell pepper, and garlic in a food processor until they’re finely chopped. It’s like crafting a flavor-packed base that’ll make you feel like a culinary wizard. Then, I stir this vibrant medley into the roux, and let me tell you, the aroma that fills the kitchen is just out of this world.
The mixture sizzles gently as the vegetables cook down, softening into the roux and marrying their flavors. This step is essential for building that rich, complex base that makes gumbo so unforgettable. The textures start to meld, and the colors blend into a palette that promises something truly special. Remember, these vegetables bring not just a burst of color but layers of flavor that are the backbone of our gumbo.
Adding Protein and Seasonings
Now, let’s dive into the heart of making our gumbo simmer with soul – adding our proteins and seasonings to the pot. You know, there’s something almost magical about the moment when the andouille sausage and shrimp meet the rich, comforting base of our gumbo. It’s like a little kitchen symphony that promises so much flavor to come. First up, we gently stir in the sliced andouille sausage, a cornerstone ingredient for any authentic Cajun gumbo recipe. Its smoky richness infuses our base with layers of depth that are just non-negotiable in my book.

Then, as if the sausage wasn’t enough to tantalize your taste buds, we add the shrimp. Those succulent little gems don’t just swim in the gumbo; they add a sweet, seafood nuance that contrasts beautifully against the robust base. and for our grand finale of flavors, we sprinkle in our carefully measured spices – Cajun seasoning for that punchy kick, thyme for its earthy whisper, and a dash of Worcestershire sauce along with the gumbo file powder to tie everything together with a subtle, smoky finish. Each spoonful is like a crescendo of flavors, a testament to the traditional gumbo ingredients and, of course, a little love from our kitchen to yours.
Simmering to Perfection
Once you’ve combined those savory chunks of andouille sausage and tender shrimp with the bold spices, it’s time to let the magic happen in the simmering stage. This, my friends, is where patience pays off. Picture the flavors melding together under that low heat, each ingredient releasing its essence into the broth, transforming it into something spectacular. And, while the temptation to dive right in can be overwhelming, remember: good things come to those who wait. Letting your gumbo simmer unhurriedly allows every note of spice, every hint of Cajun seasoning, and the smoky goodness of the sausage to fully infuse the broth, achieving that deep, complex flavor profile that makes gumbo such a beloved dish. So, lower that flame, give it time, and trust me, your patience will be rewarded with a gumbo that’s rich in layers and impossible to forget.
Tips and Tools for this recipe
Check out my kitchen essentials, where you’ll find my favorite kitchen tools, spices and more!
- Here is the dutch oven I use and love for my stovetop recipes!
- Using fresh garlic gives the best flavor and I use my garlic press to add minced garlic in a breeze!
- Using a good sharp chef’s knife is essential.
- These are the cutting boards I use.
Final Touches and Serving
As we near the finish line with our easy gumbo recipe, it’s thrilling to see how all these traditional gumbo ingredients meld into something spectacular. The final step, which promises to elevate your shrimp and sausage gumbo from great to unforgettable, involves a sprinkle of magic in the form of that last dash of gumbo file powder. Stirring in this quintessential Cajun gumbo concoction not only thickens our gumbo but adds an earthy complexity that’s hard to resist.
Now, the moment of truth – serving! Ladle this hearty homemade gumbo over a bed of fluffy, cooked white rice, allowing each spoonful to soak up the flavors. For those of you who love a bit of heat and zest, don’t shy away from adding a few drops of Tabasco sauce as a garnish. And if you’re like me, always on the hunt for that perfect bite, accompany your bowl with slices of andouille sausage and a crusty piece of bread to mop up the delightful juices.
Remember, gumbo is all about that communal enjoyment, so gather your loved ones, serve up generous bowls, and watch as the room fills with smiles and content sighs. There’s truly no better way to savor every spoonful of this spicy gumbo recipe.
Savoring Every Spoonful
After all the simmering and stirring, you’ve finally ladled that rich, hearty gumbo into bowls, and it’s time to dive in. But here’s a little secret I want to share with you: take your time. Savoring every spoonful of this easy shrimp and sausage gumbo isn’t just about filling your belly; it’s about appreciating the layers of flavor, the warmth, and the comfort that comes from a dish made with love and patience. Every bite is a testament to the blend of traditional gumbo ingredients, the roux that you patiently stirred, and the spicy gumbo recipe that brought it all together.

Don’t forget to play around with the recipe either. Want it a tad spicier? Throw in a bit more Tabasco sauce gumbo or Cajun seasoning gumbo. Curious about adding more seafood? Go for it. It’s all about making it yours. And here’s another tidbit: gumbo tastes even better the next day. The flavors have time to meld together even more, creating a depth that’s hard to beat. So, go ahead, save some for tomorrow and invite the experience of savoring it all over again. This is what making homemade gumbo is all about – it’s not just food; it’s an experience, a journey of flavors to be enjoyed slowly, spoonful by loving spoonful.

Easy Shrimp and Sausage Gumbo
Ingredients
- Roux:
- ¾ cup butter
- 1 cup all-purpose flour
- Gumbo:
- 3 lbs. uncooked medium shrimp, peeled, deveined
- 14 oz. andouille sausage, sliced into rounds
- 10 cups beef broth
- 1 cup yellow onion, chopped
- 1 cup celery, chopped
- 1 cup green bell pepper, chopped, with the seeds removed
- 2 teaspoons minced garlic
- 1 14.5 oz canned stewed tomatoes
- 1 6 oz canned tomato sauce
- 4 teaspoons gumbo file powder, divided
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tabasco hot sauce
- 4 bay leaves
- 1 tablespoon white sugar
- ½ teaspoon dried thyme leaves
- ½ teaspoon Cajun seasoning
Instructions
- In a large 6-quart pot over medium-low heat, melt the butter. Once melted, add the flour and whisk until smooth. Cook the roux, whisking constantly, until it turns a deep brown color, which should take about 30-40 minutes. Make sure it doesn’t burn.
- Take the pot off the heat and continue whisking until the mixture has slightly cooled. Set aside.
- While the roux is cooling, place the chopped celery, onion, pepper, and garlic into a food processor. Process until finely chopped.
- Add the vegetable mixture to the roux and stir to combine. Return the pot to medium-low heat and cook until the vegetables are tender, about 8-12 minutes. Gradually whisk in the broth and bring to a boil, about 15-20 minutes.
- Lower the heat to a simmer. Add the sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir well, then add the bay leaves and simmer uncovered for 45 minutes.
- After 45 minutes, stir in 2 teaspoons of gumbo filé powder and simmer for an additional 15 minutes.
- Remove the bay leaves. Add the shrimp and Worcestershire sauce. Continue to simmer on low heat for 45-60 minutes to allow the flavors to meld together.
- Stir in the remaining gumbo filé powder.
- Serve over cooked white rice.
We made this last night and it was absolutely delicious!! We couldn’t get the gumbo file powder, so we just left it out. We also did not have the time to simmer as long as recommended and only used sausage – it was still excellent. Will definitely make it again.