Creole-Style Shrimp and Sausage Gumbo

Why You’ll Love This Recipe

I love how this gumbo delivers comfort and spice in every spoonful. The combination of shrimp, sausage, and aromatic vegetables simmered in a dark, flavorful roux creates layers of taste that only get better as it cooks. It’s the kind of one-pot meal I can make when I want to impress or just treat myself to a soulful dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb shrimp, peeled and deveined

• 1 lb sausage, sliced

• 1/2 cup celery, diced

• 1/2 cup bell pepper, diced

• 1/2 cup onion, diced

• 4 cups chicken broth

• 1 can diced tomatoes

• 1/4 cup vegetable oil

• 1/4 cup all-purpose flour

• 2 cloves garlic, minced

• 1 tbsp Cajun seasoning

• 2 bay leaves

• Salt and pepper to taste

• Cooked rice, for serving

• Chopped green onions, for garnish

Directions

1. I start by heating the vegetable oil in a large pot over medium heat. I sprinkle in the flour, stirring constantly to form a roux. I cook it until it turns a deep brown color—this step adds incredible depth to the gumbo.

2. I add the celery, bell pepper, and onion to the pot and sauté them until softened.

3. Then, I stir in the minced garlic and cook for about 1 minute, just until fragrant.

4. I add the sliced sausage and let it brown slightly for around 2 minutes.

5. I pour in the chicken broth and add the diced tomatoes, Cajun seasoning, bay leaves, salt, and pepper. I stir everything together and bring it to a gentle simmer.

6. I let the gumbo simmer uncovered for 30 minutes to allow all the flavors to meld together.

7. In the last 5 minutes of cooking, I stir in the shrimp and cook just until they turn pink and are fully cooked.

8. I serve the gumbo hot over a scoop of warm cooked rice, topped with freshly chopped green onions.

Servings and timing

This recipe makes 4 hearty servings. It takes about 15 minutes to prep and 40 minutes to cook, so I can have it ready in 55 minutes total.

Variations

Sometimes I mix things up by using andouille sausage for extra smoky heat, or adding okra for an authentic Southern twist. I’ve even added crab or chunks of white fish when I want more seafood variety. For a thicker consistency, I let the roux cook a bit longer, or stir in a little file powder at the end.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight. When reheating, I warm it gently on the stovetop over low heat, adding a splash of broth or water if it’s too thick. It also reheats well in the microwave in short bursts.

FAQs

What kind of sausage should I use for gumbo?

I prefer smoked sausage or andouille for their rich, spicy flavors, but any fully cooked sausage works in a pinch.

How dark should the roux be?

I cook my roux until it’s a deep brown, like the color of chocolate. This brings out a nutty, rich flavor that’s key to gumbo.

Can I make this ahead of time?

Yes, gumbo tastes even better the next day. I make it ahead, refrigerate it, and gently reheat before serving.

Is this gumbo very spicy?

It has a kick from the Cajun seasoning, but I adjust the heat by using mild or spicy sausage and adding hot sauce to taste.

Can I freeze gumbo?

Absolutely. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. I thaw and reheat it gently on the stove.

Conclusion

This Creole-Style Shrimp and Sausage Gumbo is a flavorful, comforting dish that always satisfies. Whether I’m craving something warm on a chilly night or want to enjoy a taste of the South, this gumbo brings bold flavors and hearty ingredients to the table every time.