Go Back

Shrimp And Sausage Gumbo

Shrimp and sausage gumbo with a deep chocolate-brown roux creates a thick, dark broth with classic Cajun Holy Trinity flavor. Tender shrimp and smoky andouille simmered with okra make a hearty main dish served over steamed rice.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp peeled and deveined
Sausage
  • 1 lb andouille sausage sliced
Holy Trinity
  • 1 cup green bell pepper diced
  • 1 cup celery diced
  • 1 cup onion diced
  • 4 cloves garlic minced
Okra and thickener
  • 2 cups okra sliced
  • 0.5 cup all-purpose flour
  • 0.5 cup vegetable oil
Broth and seasonings
  • 6 cups shrimp or chicken broth
  • 2 tsp Cajun seasoning
  • 1 tsp filé powder optional
  • 2 bay leaves bay leaves
  • salt to taste
  • pepper to taste
For serving
  • 1 steamed rice
  • 1 parsley
  • 1 green onions

Equipment

  • 1 Dutch oven

Method
 

Make the dark roux
  1. Cook all-purpose flour in vegetable oil over medium heat, stirring constantly for 30-35 minutes until deep chocolate-brown, watching closely to avoid burning.
Build the gumbo base
  1. Add the Holy Trinity (green bell pepper, celery, and onion) and cook for 5 minutes, stirring so the vegetables pick up the roux color.
  2. Add minced garlic and cook for 1 minute, just until fragrant.
  3. Gradually add shrimp or chicken broth while whisking constantly to smooth out the roux and create a thick broth.
  4. Stir in the sliced andouille sausage, Cajun seasoning, and bay leaves.
  5. Simmer for 45 minutes, keeping the pot at a steady bubble for a rounded, roux-based flavor.
Finish with okra and shrimp
  1. Add sliced okra and cook for 15 more minutes until the gumbo thickens and the okra turns tender.
  2. Add peeled and deveined large shrimp and cook for 3-5 minutes until pink and just cooked through.
  3. Add filé powder if using, then let it rest briefly in the hot gumbo so it disperses.
  4. Remove bay leaves, then season with salt and pepper to taste.
  5. Serve gumbo over steamed rice and top with parsley and green onions.

Notes

Pro tip: keep the roux moving constantly and cook until it reaches deep chocolate-brown for the classic flavor and color. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid overcooking the shrimp, and freeze only if you plan to fully reheat (okra and roux texture can shift). For a lighter option, use half vegetable oil and half less-oil cooking spray plus keep the roux timing the same, and consider using chicken broth to reduce seafood cost.