Easy Sausage And Shrimp Gumbo Recipe

Ash Tyrrell

Easy Sausage And Shrimp Gumbo Recipe

I’ve just pulled together this creamy beef and shell dish last night, and let me tell you—it felt like a warm, hearty hug after a long day. I love how the shells scoop up every bit of that rich sauce and how the cheese melts just enough to stretch.

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Prep Time 25

Cook Time 1

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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

Notes

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.