Easy Sausage And Shrimp Gumbo Recipe | Hearty, Flavorful Stew

I just made this Sausage and Shrimp Gumbo and wow, it turned out even better than I expected. I love how the flavors deepen while simmering, and the roux gives it that silky, rich texture.

Every bite brings together smoky sausage, juicy shrimp, and that classic Cajun kick. It’s one of those “comfort food” meals I’ll make over and over. Let me walk you through how I pulled this off—easy, satisfying, and perfect for sharing.

Ingredients

Here’s what I used, with little tips so each ingredient shines:

¼ cup avocado oil (or butter) — avocado oil can handle higher heat without burning; butter adds richness but burns faster.
⅓ cup all-purpose flour — this is for the roux; it thickens the gumbo and gives flavor.
1 yellow onion, diced — brings sweetness and depth once it softens.
1 green bell pepper, diced — gives bright flavor and color; avoid frozen if you want crisp texture in veggies.
2 stalks celery, chopped — part of the Creole “holy trinity” (onion, bell pepper, celery); balance is key.
4 garlic cloves, minced — fresh garlic always; don’t substitute garlic powder here.
12 oz andouille chicken or pork sausage — smoked is best; gives that distinct smoky and spicy flavor.
1 tbsp Cajun seasoning — if homemade, even better; adjusts heat and flavors to your taste.
½ tsp salt — adjust depending on how salty your broth or sausage already is.
½ tsp cayenne pepper (optional) — gives heat; leave out or reduce if you prefer milder.
32 oz chicken broth — gives body; homemade broth or stock adds more flavor.
1 cup water — to adjust consistency.
14 oz fire-roasted diced tomatoes — adds acidity and a little smokiness.
1 tbsp coconut aminos — a little switch for umami; soy sauce or tamari work too.
2 bay leaves — for aroma; remove before serving.
1 lb large shrimp, raw, peeled & deveined — cooks fast; avoid overcooking.
1½ cups frozen okra — okra helps thicken naturally; frozen is okay.
¼ cup green onions (scallions), chopped — for garnish and fresh flavor on top.

Note: serves 6

Variations

Want to switch things up? Here are alternatives and enhancements I like. If you enjoy experimenting with seafood dishes, you can also check out this best spicy Cajun shrimp recipe for another kick of Louisiana flavor.

Gluten-free / Paleo: Use cassava flour or a good gluten-free all-purpose flour instead of regular flour for the roux.
Dairy-free: Skip butter altogether (use oil instead) to avoid dairy, since butter is optional.
Less spicy / more spicy: Omit the cayenne or reduce Cajun seasoning for mild; increase Cajun seasoning or add more cayenne / hot sauce for heat.
Add flavor enhancers: A pinch of filé powder after cooking adds that earthy flavor and boosts thickness. Searing the sausage briefly adds more caramelized flavor.
Protein swap: Replace shrimp with other seafood (like crab or crawfish) or add chicken if you want more meat variety.

Cooking Time

Here’s how long each part takes:

Prep Time: about 25 minutes
Cooking Time: about 1 hour (excluding prep)
Total Time: roughly 1 hour 25 minutes

Equipment You Need

Here are the tools I used, and why they matter:

A large heavy pot or Dutch oven — to build the roux and simmer everything evenly.
Whisk — for stirring the roux so it doesn’t burn and remains smooth.
Wooden spoon or heat-resistant spatula — for stirring vegetables and ingredients without scratching.
Knife & cutting board — to prep veggies and slice sausage neatly.
Ladle — for serving the gumbo into bowls.

How to Make Sausage and Shrimp Gumbo Recipe

Here’s how I went about preparing it, step by step. For a light midday option after making gumbo, you can explore more lunch recipes that pair well with Southern flavors.

Make the roux

I warmed the oil in my pot over medium heat, then whisked in the flour constantly for about 20 minutes. The goal was a deep golden caramel color without burning; patience here makes a huge difference in flavor.

Sauté the vegetables and aromatics

Right after the roux hit that color, I added diced onion, bell pepper, and celery. I cooked them until soft (about 5 minutes), then added minced garlic and let it cook another minute so the aromas release nicely.

Add sausage, seasonings, and liquid

Next, the sausage goes in (sliced or chopped), with Cajun seasoning, salt, and optional cayenne. Then I poured in chicken broth, water, diced fire-roasted tomatoes, coconut aminos, and bay leaves. I brought it to a simmer, then uncovered and let it go for about 50 minutes so flavors deepened and meld.

Finish with shrimp and okra

Once the longer simmer is done, I stirred in peeled shrimp and frozen okra. I cooked it just long enough—about 10 minutes—until shrimp are pink, opaque, and okra is tender without getting slimy.

Garnish and serve

I removed the bay leaves, ladled the gumbo over cooked rice in bowls, and sprinkled chopped green onions on top. Then we dug in!

Additional Tips for Making this Recipe Better

Here are little tricks I discovered from cooking this one:

I keep the heat moderate when doing the roux—if it burns, it ruins the flavor.
I like to taste twice: once after simmering before adding shrimp, then again at the end to adjust salt or spice.
Let the gumbo rest for a few minutes after cooking—it helps the flavors settle.
Using fire-roasted tomatoes gives more depth; plain tomatoes are fine but milder.
If you want thicker consistency, letting it reduce uncovered for an extra 5-10 minutes helps.

How to Serve Sausage and Shrimp Gumbo Recipe

Serving it well makes it feel like a feast:

Serve it ladled over a bed of steamed long-grain white rice or brown rice.
Garnish with fresh chopped green onions and maybe a sprinkle of parsley for color.
Add a wedge of lemon or lime on the side to brighten each bite.
Present in deep bowls so sauce doesn’t spill—plus beautiful rustic bowls make it feel more comforting.
Offer crusty bread or cornbread alongside to soak up the sauce.

Nutritional Information

Here’s what I found for each serving (approximate):

Calories: ~ 329 kcal — hearty but reasonable for a full, meaty meal.
Protein: ~ 22 g — from the shrimp, sausage, and broth.
Carbohydrates: ~ 19 g — mostly from vegetables, tomatoes, and a little from flour roux.
Fat: ~ 19 g — from the oil/butter and sausage; saturated fat is lower if using high-quality sausage.

Make Ahead and Storage

Making this in advance or keeping leftovers works well:

Storing in fridge
Once cooled to room temperature, I put the gumbo in an airtight container and stored it in the refrigerator. It stayed great for about 3-4 days. To reheat, I gently warmed it on the stove over low heat, adding a splash of water or broth if it got too thick.

Freezing
After cooling fully, I transferred portions into freezer-safe containers. It freezes nicely for up to 6 months. Thaw it in the fridge overnight before reheating so it’s safe and evenly warmed.

Why You’ll Love This Recipe?

Here are several reasons I keep making this gumbo—and so will you:

It’s truly one-pot comfort food—less cleanup, big flavor.
The roux plus okra creates texture and thickness naturally; no need for extra thickeners.
Flexible with dietary swaps (gluten-free, dairy-free, protein variations) so lots of people can enjoy it.
Bold, layered flavors: smoky sausage, spicy Cajun seasoning, fresh shrimp—each bite has something.
Makes great leftovers; flavors deepen over time, so next-day gumbo often tastes even better.

Ash Tyrrell