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Home » Recipes » Dinner

Shrimp and Sausage Gumbo

By Erin · April 28, 2022 · 19 Comments

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Gluten Free
gumbo in a bowl on top and in a large pot on the bottom with text overlay

This Shrimp and Sausage Gumbo is an aromatic and meaty one-pot stew with a rich roux-based sauce. Serve it over rice and enjoy the deep, rustic flavors of Cajun cuisine without having to travel to Louisiana!

a bowl of gumbo with shrimp and sausage beside a small bowl of green onions

Some recipes are worth the extra time and effort, and this Shrimp and Sausage Gumbo is one of them. It’s the perfect cozy and comforting dish with heavenly, deeply flavored bites. 

The roux is the key to making shrimp sausage gumbo. It’s the base of all authentic gumbo recipes as it offers the distinct thick, luscious stock. This recipe begins with a dark brown roux before moving on to the irresistible layers of shrimp, sausage, and Cajun flavors. 

If you’re a gumbo and comfort food lover, you’ll surely love my Cajun Salmon and Cajun Chickpeas Burgers as well.

Recipe features

  • Gumbo is one of Louisiana’s oldest and most treasured dishes. This chicken sausage shrimp gumbo is my take on the classic. 
  • It’s a delectably spiced and deeply savory one-pot recipe the whole family will love.
  • You’ll learn how to make a gorgeous homemade roux, which is a critical element of traditional gumbo!

Ingredient notes:

  • Flour and butter - You need both to make a roux. All purpose flour and a quality high-heat cooking fat like butter, avocado oil, or olive oil are best.
  • Onions, bell peppers, and celery - AKA the Creole “holy trinity”. You’ll find these aromatics in many Cajun and Creole dishes and it just isn’t a gumbo recipe without them!
  • Andouille sausage - You can use andouille chicken sausage or pork sausage. For the most authentic gumbo, use smoked andouille sausage. 
  • Spices and seasonings - A Cajun spice blend is easy to make at home using simple spices. In addition, salt, bay leaves, and cayenne provide the gumbo with balance and some heat. 
  • Broth - I used chicken broth but vegetable broth or seafood stock also works. Homemade broth or stock will always improve the flavor!
  • Coconut aminos - Or use soy sauce or tamari instead.
  • Shrimp - Raw, large shrimp; adjust the cook times accordingly for different sizes.
  • Frozen okra - Okra is on double-duty in this Cajun shrimp gumbo recipe. It’s a tasty and nutritious veggie, as well as a natural thickener. The slimy substance (called mucilage) inside okra helps make a smooth, silky gumbo gravy.

Step-by-step instructions

Step 1: Make the roux. In a large pot over medium heat, whisk the oil and flour together for 20 minutes or until the roux is a deep caramel color. Yes, it’s a little time-intensive, but if you want a proper roux, this is what needs to be done!

Step 2: Cook the veggies. Now that the roux is ready, add the onion, bell pepper, and celery to the pot. Saute until the veggies soften. Add the garlic cloves and cook until fragrant. 

celery, onion and green bell pepper in a bowl on the left and with sausage added on the right

Step 3: Assemble the gumbo and simmer. Next, add the sausage, Cajun seasoning, salt, and cayenne. Pour the chicken stock, water, diced tomatoes, coconut aminos, and bay leaves into the pot and stir. Bring it up to a low boil and let it simmer for just under 1 hour.

Step 4: Add the shrimp and okra. Add the peeled and thawed shrimp and okra once the time is up. Continue simmering until the shrimp is pink and opaque. 

pot with frozen okra and raw shrimp in a pot on the left and with cooked shrimp on the right

Step 5: Garnish and serve. Remove the bay leaves from the pot. Ladle some sausage gumbo into serving bowls over rice, garnish with green onions, then enjoy!

Expert tips and FAQs

  • You’ll know the roux is ready when it’s a deep amber or caramel-like color. This takes a little effort, but it’s worth it.
  • If the roux seems like it’s burning, lower the heat and continue to gently simmer until it’s finished. Low and slow is key.
  • The color of your roux will determine the style of your gumbo. For Creole-style gumbo, you want a roux with the color of peanut butter. For Cajun-style gumbo, the roux should be a deep amber hue.
  • Filé powder can be added to gumbo after it’s cooked to help thicken and flavor the dish.

What’s the difference between gumbo and jambalaya?

While many of the ingredients are similar, the big difference is in the rice. In jambalaya, rice is cooked in with the dish while gumbo is spooned over top of cooked rice before serving. 

What type of rice is best served with Cajun shrimp gumbo?

Serve the sausage gumbo recipe with long-grain white or brown rice. Basmati and jasmine are both great options.

Can I make this recipe with fresh sausage?

Smoked andouille sausage is best. If your sausage is raw, slice the links and brown them in a pan before adding them to the gumbo pot. Alternately, you can use smoked ham instead of smoked andouille sausage.

Can it be made gluten free?

I’ve only tried making the roux with regular flour, but quality all purpose gluten free flour generally acts the same as regular flour when thickening sauces and gravies. You could also possibly get away with using cassava flour, but I haven't tested it myself.

a large bowl of shrimp and sausage gumbo with rice

Storage

Refrigerator: Let the gumbo cool to room temperature and pour it into an airtight container. Store in the refrigerator and enjoy within 3 to 4 days. 

Freezer: After cooling, pour the gumbo into freezer-safe containers and freeze for up to 6 months/ Thaw in the fridge before reheating on the stove. 

More hearty soups and stews

  • Slow Cooker Chicken Stew
  • Spicy Sausage and Potato Soup
  • Paleo Beef Stew

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

a bowl of gumbo with shrimp and sausage beside a small bowl of green onions

Shrimp and Sausage Gumbo

This Shrimp and Sausage Gumbo is an aromatic and meaty one-pot stew with a rich roux-based sauce. Serve it over rice and enjoy the deep, rustic flavors of Cajun cuisine without having to travel to Louisiana!
5 from 7 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6
Author: Erin

Ingredients

  • ¼ cup avocado oil or butter
  • ⅓ cup all purpose flour see notes for gluten free/paleo option
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 2 celery chopped
  • 4 garlic cloves minced
  • 12 oz. andouille chicken sausage or pork sausage
  • 1 tablespoon cajun seasoning
  • ½ teaspoon salt
  • ½ teaspoon cayenne optional
  • 32 oz. chicken broth
  • 1 cup water
  • 14 oz. fire roasted diced tomatoes
  • 1 tablespoon coconut aminos
  • 2 bay leaves
  • 1 lb. large shrimp raw; peeled and deveined
  • 1 ½ cups frozen okra
  • ¼ cup green onions for garnish

Instructions

  • Start by prepping your vegetables: dice the onion, bell pepper and celery and place them in a bowl; set aside. Mince the garlic and set it aside separately.
  • Add the oil and flour to a large pot or dutch oven. Turn the heat to medium and whisk constantly for 20 minutes (yes really!). I know, I know -- it's a little time intensive, but if you want the roux to be correct, this is what you have to do. My suggestion? Put on a good podcast and the time will fly by! Tip: you want the roux to be golden brown like the color of caramel or a little bit darker, but if it seems to be burning at all, turn the heat down to low.
  • Once the 20 minutes is up, add the onion, bell pepper and celery to the pot and sauté for 5 minutes. Then, add the garlic and sauté for 1 minute.
  • Next, add the sausage, cajun seasoning, salt, and cayenne if using and stir to combine. Then, pour in the chicken broth, water, diced tomatoes with their juices, coconut aminos, and bay leaves and bring the gumbo to a low boil. Simmer it uncovered for 50 minutes. Meanwhile, if you haven't already, thaw and peel the shrimp.
  • Once the time is up, add the shrimp and okra to the pot and continue simmering for 10 minutes or until the shrimp is pink and cooked through.
  • Remove the bay leaves, then divide the gumbo into bowl and garnish with green onions. Enjoy!

Notes

*Calories are per serving and are an estimation
*GF/Paleo: To make this paleo-friendly, I recommend using cassava flour instead of all purpose; to make gluten free, use gluten free all purpose flour 
*Storage: store in a sealed container in the refrigerator for up to 4 days; or, transfer to a freezer-safe container and store for up to 6 months; thaw in the refrigerator overnight before serving.

Nutrition

Calories: 329kcal | Carbohydrates: 19g | Protein: 22g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1939mg | Potassium: 341mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1604IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 2mg
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Lydia says

    March 23, 2023 at 9:18 pm

    5 stars
    I replaced the chicken with shrimp, and it was SO GOOD

    Reply
    • Erin says

      March 24, 2023 at 7:54 am

      That sounds delicious! Thanks for the 5-star rating, Lydia!

      Reply
  2. Keyana W says

    March 13, 2023 at 5:42 pm

    Absolutely amazing!! My family loved it!

    Reply
    • Erin says

      March 14, 2023 at 3:05 pm

      I'm so glad the gumbo was a hit!

      Reply
  3. Bridget Bryson says

    March 12, 2023 at 10:27 am

    5 stars
    My husband says "don't lose this recipe". Took me longer than 25 minutes to prep!

    Reply
    • Erin says

      March 12, 2023 at 7:29 pm

      So glad this was a hit!

      Reply
  4. Angie says

    February 26, 2023 at 10:53 pm

    5 stars
    Made this today and it was absolutely perfect! I cut the cayenne pepper in half because my husband doesn’t like too spicy, and it was sooo balanced. Definitely making again and again!

    Reply
    • Erin says

      February 27, 2023 at 8:31 am

      Thanks Angie, I'm glad you both enjoyed the gumbo!

      Reply
  5. Aliza says

    February 24, 2023 at 2:54 pm

    5 stars
    Best gumbo recipe we've tried! Perfectly balanced. Used "shrimp bag liquid" as part of the 1c water - that (plus this recipe's chx/veg broth) was so much easier than making shrimp broth! Still so much flavor.
    Also subbed Worcestershire & soy sauce for coconut aminos. Did everything else as written.
    THANK YOU for this delicious & relatively easy recipe!

    Reply
    • Erin says

      February 25, 2023 at 2:38 pm

      This makes me so happy -- I'm glad you enjoyed the gumbo, Aliza!

      Reply
  6. Michelle says

    February 18, 2023 at 3:41 pm

    Looking forward to blowing the socks off my family

    Reply
    • Erin says

      February 19, 2023 at 3:52 pm

      HA -- let me know how it turns out!

      Reply
  7. Debbie says

    February 11, 2023 at 7:14 pm

    5 stars
    Absolutely delicious I used shrimp chicken and Cajun andouille sausage

    Reply
  8. Jess says

    February 08, 2023 at 11:20 am

    What is the serving size? 1 cup/2cup?

    Reply
  9. Jenifer Fairchild says

    February 05, 2023 at 5:07 pm

    5 stars
    Yummy! Went together smoothly.

    Reply
    • Erin says

      February 07, 2023 at 6:45 am

      Thanks for the 5-star rating, Jenifer!

      Reply
  10. Jim Lawrence says

    December 30, 2022 at 4:06 pm

    So good !

    Reply
    • Erin says

      December 31, 2022 at 10:21 am

      Thanks Jim!

      Reply
  11. Joy says

    August 02, 2022 at 7:09 pm

    Cooked it, waiting to eat. So far easy enough IF you prepare, mis en place, then it’s 1,2,3 done. Thanks for the help!

    Reply

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