All the rich, cozy Cajun flavors in one big pot.
My Papa encompasses the characteristics of a man who has lived in Louisiana a large majority of his life.
He played football for Tulane, sent a few of his kids (and then grandkids!) to LSU, roots for the New Orleans Saints, has been in more Mardi Gras parades than I can count, and has quite the affinity for a big bowl of authentic shrimp gumbo.
Not to mention, he has never been able to resist tapping his foot when a jazzy tune comes on.
Every year we visit my Nanny and Papa in a town just outside of New Orleans and have the pleasure of enjoying true, authentic, Cajun cuisine like Red Beans and Rice, Instant Pot Jambalaya, and some shrimp and sausage gumbo (made with a homemade gumbo roux recipe, of course!)
What Makes this Gumbo Authentic?
Gumbo typically starts off with a dark roux, has the “holy trinity” of bell pepper, onion, and celery, and then a protein or two such as chicken, shrimp, or sausage.
It is then served over a bed of white rice and sprinkled with additional file powder or hot sauce.
Albeit to say, my taste buds have become accustomed to the flavors of real Cajun food.
So you have my word, this Shrimp & Sausage Gumbo will be just that… authentically Cajun.
This gumbo is the real deal. It tastes like the true Cajun gumbo I grew up eating.
– Becky
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Worcestershire Sauce. Don’t leave this out! This gives the gumbo a really deep and rich flavor.
- Sausage. Andouille sausage is the best to use since it inherently has a ton of flavor and a spicy Cajun kick. If you can’t find andouille sausage, you can also opt for regular link sausage but you may need to adjust the spice level of the gumbo to make up for the lack of heat.
- Shrimp. Large, 20-24 count shrimp that have already been peeled and deveined are the best. If you have the time, you can go through the process of peeling and deveining them yourself – but let’s be real – this gumbo recipe already takes while to make so why not skip a step!
- Roux. This is a mixture of equal parts flour and fat cooked over a low heat until it darkens in color. A lighter roux is used to thicken soups and stews while a darker, chocolate brown roux is what gives gumbo its unique rich flavor. You’ll find the basics below, but if you want a few more details you can learn more about how to make a gumbo roux. You can also purchase a pre-made roux here.
- Holy Trinity. You’ll need a green bell pepper, celery, and a sweet or white onion.
- Dried herbs. Dried oregano, thyme, and a bay leaf round out the flavor.
- Ground spices. Cayenne pepper and paprika give the gumbo a spicy kick.
- Tomatoes. Canned diced tomatoes are preferred, but tomato sauce or stewed tomatoes may be used if that’s all you have available.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the gumbo roux.
Add butter or oil to a large Dutch oven over medium-low heat. If you are using butter, let it melt completely and wait for it to start sizzling slightly. Stir in the flour with a whisk or wooden spoon. The mixture should begin to thicken immediately. Continue to cook and stir over medium-low heat until your desired color is reached. This should take about 20-30 minutes. The darker the roux the more flavor it will have.
Cook the sausage and veggies.
In a Dutch oven, add the sausage and sauté until it is cooked through. Transfer the cooked sausage to a paper towel-lined plate and allow it to drain.
Add the holy trinity of celery, green bell pepper, and onion to the Dutch oven with the homemade roux. Cook until the vegetables become tender.
Make the base.
Pour in the broth, tomatoes, Worcestershire sauce, herbs and spices. Stir to combine.
Simmer, then add the protein.
Bring the ingredients to a boil and then reduce the heat to a simmer. Allow the gumbo to cook for 30-40 minutes.
Add the raw shrimp and cooked sausage. Continue simmering until the shrimp are done and their tails begin to curl.
Serve the gumbo.
Find and remove the bay leaf. This adds flavor but is too tough to eat.
Shrimp and sausage gumbo is most traditionally served over a bed of white rice. (You can cook white rice in your Instant Pot, too!) You can also serve it over cauliflower rice if you’d prefer a lower-carb option.
Many recipes also call for including a dash or two of file powder just before serving, but this is totally optional. Additionally, you can add extra hot sauce, such as Tabasco, if you want your gumbo spicier.
FAQs
A dark brown roux adds a special depth of flavor to gumbo and should never be left out!
Andouille sausage is the classic choice for the perfect spicy flavor.
No, the shrimp can be raw and will cook quickly in the broth.
Gumbo differs from jambalaya in that it is more of a roux-thickened stew or soup. Jambalaya is rice-based and more similar to a Spanish paella.
Refrigerate leftovers in an airtight container for up to 3-5 days. To freeze, seal in a freezer-safe airtight container for up to 3 months.
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Shrimp and Sausage Gumbo Recipe
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Ingredients
- 12 ounces andouille sausage cut into ½-inch pieces
- ⅓ cup butter or oil
- ⅓ cup flour all purpose
- 1 small sweet onion finely diced
- 1 small green bell pepper finely chopped
- 3 stalks celery finely chopped
- 2 cloves garlic minced
- 4 cups chicken broth regular sodium
- ½ cup diced tomatoes canned drained
- 1 Tbsp. Worcestershire sauce
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 ¼ teaspoons salt to taste
- ½ teaspoon pepper
- 1 bay leaf
- 1 pound shrimp peeled, deveined, tails removed
- Fresh parsley optional
Instructions
How to Make Roux for Gumbo:
- Place a large Dutch oven over medium-low heat. Add butter or oil. If using butter, let it melt completely and wait for it to start sizzling slightly.⅓ cup butter
- Sprinkle in flour and begin stirring immediately with a wooden spoon. You’ll notice the roux beginning to thicken up rather quickly.⅓ cup flour
- Stir constantly at this point to prevent it from burning. The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it.
- Cook roux over medium-low heat for at least 20 minutes or up to 30 minutes.
How to Make Gumbo:
- Sauté sausage in a separate skillet. Remove sausage from pan once cooked through and let drain on a paper towel lined plate.12 ounces andouille sausage
- Add diced celery, green bell pepper, and onion to the Dutch oven with the homemade roux. Saute for 6-7 minutes or until vegetables become tender.1 small sweet onion, 1 small green bell pepper, 3 stalks celery
- Add crushed garlic and continue sautéing for an additional minute.2 cloves garlic
- Pour in broth, tomatoes, and Worcestershire sauce. Stir to combine.4 cups chicken broth, ½ cup diced tomatoes canned, 1 Tbsp. Worcestershire sauce
- Add thyme, oregano, paprika, cayenne pepper, salt, pepper, and bay leaf. Mix until well combined.1 teaspoon thyme, ½ teaspoon oregano, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, 1 ¼ teaspoons salt, ½ teaspoon pepper, 1 bay leaf
- Bring gumbo to a boil. Once ingredients are boiling, reduce heat to a simmer. Allow gumbo to simmer for 35-40 minutes, uncovered, or until it is reduced by almost half.
- Add shrimp and sausage. Stir to combine. Continue simmering for 6-7 minutes or until shrimp are cooked through, opaque, and their tails begin to curl.1 pound shrimp
- Remove bay leaf and serve shrimp gumbo over rice with fresh parsley.Fresh parsley
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Notes
- Flour: Regular all purpose flour works the best and it can be bleached or unbleached. Some gluten-free all purpose blends will work but not all of them.
- Roux: If you’re pressed for time you can also use a store-bought roux instead. Just make sure you grab a dark roux and not a light for the most flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3-5 days.
- Freezing: Seal in a freezer-safe airtight container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cajun Recipes
Enjoy the best authentic flavors in these tasty recipes:
very authentic NO recipe. I added crawfish shells broth & the tails. used half & half with chicken broth. Wonderful over rice!
That sounds incredible — thank you for sharing, Peter! Using crawfish shell broth and adding the tails is such a fantastic touch, and I love the half & half with chicken broth combo. It sounds like you really leaned into those authentic gumbo flavors. So glad you enjoyed it over rice — that’s the best way!