I love this gumbo recipe. Mixing onions, celery, green bell pepper and garlic in a rich chicken broth with diced tomatoes, Andouille sausage and shrimp yields a bowl of comfort. Each spoonful combines hearty ingredients with classic Louisiana flavors for a meal you must try. Get ready for a surprise.

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I’ve always been a fan of a good gumbo, even though people tend to say it’s kinda intimidating to make. My Delicious And Hearty Shrimp and Sausage Gumbo is proof that the dish can be simple and packed with flavor.

I start off with a roux made by mixing 1/2 cup all-purpose flour and 1/2 cup vegetable oil until it gets rich and brown. Then, I toss in 1 cup chopped onion, 1 cup chopped green bell pepper, and 3 cloves minced garlic to build up an incredible base.

Once that’s done, I slowly stir in 4 cups of chicken broth and a can of diced tomatoes to create a bold sauce that really sings. Adding in slices of 1 lb Andouille sausage, 1 lb shrimp, and (if you’re up for it) 1 cup sliced okra gives it that classic Louisiana twist.

Even if you’ve never tried a gumbo before, this recipe is a must. Enjoy the mouthwatering adventure it brings!

Why I Like this Recipe

I like this recipe cause it manages to bring all the flavors together in a way that feels super comforting. I always find the roux hard to get right, but when I nail it, it gives this amazing, nutty taste that just makes the whole dish special.

I also really enjoy that it mixes up both sausage and shrimp. I mean, I love seafood and meat together and this combo just hits all the right spots for me.

Plus, the whole process is pretty doable even if you’re not a fancy chef. Its steps feel friendly and not too complicated, which makes me feel like I can pretty much tackle it any time.

Lastly, the aroma that fills the kitchen while it’s cooking is just out of this world. It makes my mouth water in anticipation and reminds me that I’m about to have one heck of a tasty meal.

Ingredients

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All-purpose flour and vegetable oil form a golden roux with a deep, nutty flavor.
The classic trinity of onion, celery, and green bell pepper builds a hearty, aromatic base.
Garlic gives a sharp, zesty accent that really elevates the savory notes all round.
Andouille sausage adds spicy, robust protein making the dish extra filling and satisfying.
Shrimp delivers lean protein and a delicate texture to balance the spicy components perfectly.
Okra naturally thickens the stew while adding fiber and a subtle, earthy taste note.
Chicken broth provides a savorful liquid base that melds all the flavors into a hearty soup.

Ingredient Quantities

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 cup chopped onion

1/2 cup chopped celery

1 cup chopped green bell pepper

3 cloves garlic, minced

4 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 lb Andouille sausage, sliced into rounds

1 lb shrimp, peeled and deveined

1 cup sliced okra (optional but recommended)

2 bay leaves

1/2 tsp dried thyme

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

1 tbsp Worcestershire sauce (optional)

Cooked white rice (for serving)

How to Make this

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1. In a large heavy pot, mix 1/2 cup flour and 1/2 cup vegetable oil over medium heat to make a roux. Stir constantly for about 8-10 minutes until it turns a nice golden brown.

2. Add 1 cup chopped onion, 1/2 cup chopped celery, 1 cup chopped green bell pepper and 3 cloves minced garlic to the roux. Cook the veggies for about 5 minutes until they soften.

3. Slowly pour in 4 cups chicken broth while stirring continuously to keep the roux from clumping.

4. Stir in 1 can (1
4.5 oz) diced tomatoes, 2 bay leaves, 1/2 tsp dried thyme, 1/2 tsp cayenne pepper, salt and pepper to taste, and 1 tbsp Worcestershire sauce if you have it.

5. Bring the mixture to a boil and then reduce heat to a simmer. Let it cook for about 10 minutes so the flavors can blend together.

6. Add 1 lb sliced Andouille sausage to the pot. Allow it to simmer for another 5 minutes so the sausage cooks evenly.

7. Gently stir in 1 lb shrimp (peeled and deveined) and 1 cup sliced okra if you’re using it. Simmer just until the shrimp turn pink, which should be about 2-3 minutes.

8. Taste the gumbo and adjust the seasonings if needed.

9. Serve your gumbo hot over cooked white rice.

10. Enjoy your delicious and hearty dinner knowing you made something really special!

Equipment Needed

1. A large heavy pot
2. Measuring cups and spoons
3. A chopping board
4. A chef knife
5. A wooden spoon for stirring
6. A can opener
7. A pot or rice cooker for cooking the white rice
8. A garlic press (or you can mince with your chef knife)

FAQ

Q: Can I use a different kind of sausage in this recipe?

A: Sure, you can substitute Andouille sausage with chorizo or any smoked sausage you like but it might alter the final flavor a bit.

Q: Do I really have to use okra?

A: Okra is optional but it really helps thicken the gumbo and gives it that classic southern taste, so dont skip it if you can.

Q: What kind of shrimp should I use?

A: Medium or large shrimp work best, make sure they are peeled and deveined so they cook evenly with the sausage.

Q: How can I adjust the spiciness of the gumbo?

A: If you like it milder, lower the cayenne pepper or leave it out, and if you want it hotter, add extra cayenne or a dash of your favorite hot sauce.

Q: How should I serve this gumbo?

A: Serve it over steamed white rice for a hearty and complete meal thats perfect for any dinner.

Delicious And Hearty Shrimp And Sausage Gumbo Is The Perfect Dinner Recipe To Have On Hand! Substitutions and Variations

If you dont have all-purpose flour, you might try rice flour or even cornmeal sometimes. They work ok for a gluten free twist.
Not a fan of vegetable oil? Canola oil or peanut oil will do just fine and give a similar neutral flavor.
If you cant find Andouille sausage, smoked sausage or chorizo are decent substitutes that add a similar smoky taste.
Okra is key for that classic gumbo flavor, but if you dont have it, you can use sliced green beans or zucchini instead.

Pro Tips

Always keep an eye on your roux while it’s cooking; stirring constantly helps avoid burning and turning it too dark, which can give the gumbo a bitter taste.

Try not to cook the veggies too long in the roux mix so they stay a bit crisp and add a nice texture, but still soften up enough to bring out their flavor.

Make sure to add the shrimp at the very end. If you cook them for too long, they can get tough and rubbery, and nobody wants that in their gumbo.

Give it a taste before serving and don’t be afraid to tweak the seasonings. If you feel like it needs a little extra kick or more salt, now’s the perfect time to fix that.

Delicious And Hearty Shrimp And Sausage Gumbo Is The Perfect Dinner Recipe To Have On Hand!

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

340

kcal

Equipment: 1. A large heavy pot
2. Measuring cups and spoons
3. A chopping board
4. A chef knife
5. A wooden spoon for stirring
6. A can opener
7. A pot or rice cooker for cooking the white rice
8. A garlic press (or you can mince with your chef knife)

Ingredients

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped green bell pepper
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 lb Andouille sausage, sliced into rounds
1 lb shrimp, peeled and deveined
1 cup sliced okra (optional but recommended)
2 bay leaves
1/2 tsp dried thyme
1/2 tsp cayenne pepper (adjust to taste)
Salt and pepper to taste
1 tbsp Worcestershire sauce (optional)
Cooked white rice (for serving)

Directions

In a large heavy pot, mix 1/2 cup flour and 1/2 cup vegetable oil over medium heat to make a roux. Stir constantly for about 8-10 minutes until it turns a nice golden brown.
Add 1 cup chopped onion, 1/2 cup chopped celery, 1 cup chopped green bell pepper and 3 cloves minced garlic to the roux. Cook the veggies for about 5 minutes until they soften.
Slowly pour in 4 cups chicken broth while stirring continuously to keep the roux from clumping.
Stir in 1 can (1
5 oz) diced tomatoes, 2 bay leaves, 1/2 tsp dried thyme, 1/2 tsp cayenne pepper, salt and pepper to taste, and 1 tbsp Worcestershire sauce if you have it.
Bring the mixture to a boil and then reduce heat to a simmer. Let it cook for about 10 minutes so the flavors can blend together.
Add 1 lb sliced Andouille sausage to the pot. Allow it to simmer for another 5 minutes so the sausage cooks evenly.
Gently stir in 1 lb shrimp (peeled and deveined) and 1 cup sliced okra if you're using it. Simmer just until the shrimp turn pink, which should be about 2-3 minutes.
Taste the gumbo and adjust the seasonings if needed.
Serve your gumbo hot over cooked white rice.
Enjoy your delicious and hearty dinner knowing you made something really special!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.