Easy Cajun Shrimp and Sausage Gumbo
Last Updated on February 16, 2026 by Barbara
Let’s celebrate Mardi Gras this year with Shrimp and Sausage Gumbo! This Louisiana classic is packed with juicy, tender shrimp, spicy andouille sausage, and a toasted dry roux that thickens the broth beautifully. Gumbo is one of those dishes that is warm, full of flavor and everyone is happy to see a large pot on the stove. Once you try this delicious recipe you won’t need an occasion to make it again.
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Why You’ll Love This Recipe
To me, a bowl of gumbo perched over a mountain of fluffy white rice isn’t just dinner; it’s a direct ticket to the vibrant, jazzy streets of New Orleans. This dish has a way of commanding your attention, layering the smoky heat of andouille sausage with the delicate, sweet snap of fresh shrimp. It is a deeply satisfying meal that I have managed to strip down to its most essential, flavorful parts without losing its historic character.
The real game changer in my kitchen is the dry roux. While I hold a deep respect for the traditional oil-based method, switching to a toasted dry roux was a revelation for me. It allows me to capture that nutty, toasted aroma and deep mahogany color while significantly reducing the fat without the worry of a burned roux. It’s a lighter way to honor a Southern classic. Once you see how much flavor you can pack into a pan without the heavy oil, you’ll find it hard to go back to the old ways.
Here are a few more reasons why this New Orleans staple has become a permanent fixture on my table:
Authentic Cajun & Creole Flavors – A rich, deep flavor from classic ingredients.
Perfectly Thickened Broth – Features a unique dry roux technique for the perfect consistency.
Spicy & Smoky – Jalapeño, cayenne, and andouille sausage bring the heat.
Great for Mardi Gras or Anytime! – A crowd-pleasing meal full of bold flavors.
Watch me make Shrimp and Sausage Gumbo (Video Tutorial)
Ingredients for Shrimp and Sausage Gumbo
- Shrimp and Andouille Sausage – The sweet shrimp and spicy andouille sausage bring depth and variety to the gumbo.
- All-Purpose Flour – The all-purpose flour is essential for making the roux, which thickens the gumbo.
- Chicken Stock – Chicken stock serves as the liquid foundation of the gumbo.
- Celery, Onion, and Green Bell Pepper – the Holy Trinity of Cajun and Creole cooking, these vegetables provide a flavor base for the gumbo. They add an aromatic and slightly sweet balance to the spice and richness of the dish.
- Garlic – Garlic enhances the overall flavor of the gumbo by adding an aromatic depth that complements the shrimp, sausage, and spices.
- Jalapeño Pepper – Jalapeño Pepper adds a mild spicy kick that complements the overall flavor of the gumbo.
- Bay Leaves – Provide a subtle, earthy, and slightly floral aroma.
- Fresh Thyme – Adds a light herbal note that enhances the layers of flavor in the gumbo, giving it a slightly earthy and fresh quality.
- Gumbo Filé – Gumbo filé adds a distinctive, slightly woodsy and herbal flavor that is unique to traditional gumbo.
- Vegetable Oil – Used to saute the celery, onion and bell pepper.
- Cayenne Pepper, Black Pepper, and Salt – These three seasonings bring the perfect balance of heat, warmth, and seasoning to the gumbo.
Substitutions
Gumbo is one of those soulful dishes that changes and grows depending on whose kitchen you’re standing in. In my home, I see it as a culinary canvas where tradition meets personal inspiration. For this version, I lean into the toasted depth of a dry roux, though I always hold a deep respect for the slow, rhythmic stir of a traditional oil-based roux.
Regardless of the method, there is one ritual I never skip: the Holy Trinity of Bayou Cuisine . That foundational aromatic blend of celery, bell pepper, and onion is the soulful heartbeat of any authentic gumbo pot. From that starting line, the dish becomes yours to command. I love that gumbo invites you to experiment by adjusting the heat of your spices, layering in extra vegetables, or choosing the proteins that speak to you. It’s a labor of love that never disappoints, providing a complex, rich finish no matter which path you take to get there.
If you’re looking to put your own spin on this New Orleans classic, here are a few substitutions I recommend considering:
- Using Chicken andouille sausage instead of pork
- preparing a traditional roux instead of a dry roux
- If you don’t eat seafood, you can omit the shrimp and replace it with chicken.
What You Will Need
Instructions for Shrimp and Sausage Gumbo
Step 1: Making the Dry Roux
Preheat your oven to 425°F (218°C). Spread the all-purpose flour evenly in a cast iron skillet. Transfer to the preheated oven and toast for 15 minutes, stirring occasionally, until it reaches a deep cinnamon color. Remove from the oven and transfer to a bowl. Whisk in 1 cup of chicken stock to form a smooth mixture. Set aside.
Step 2: Sauté the Veggies
In a Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat. Add celery, bell pepper, onion, and jalapeño, then sauté until soft and translucent (about 5 minutes). Stir in the garlic and sliced andouille sausage, then cook for another 2 minutes.
Step 3: Add the Roux and Build the Flavor
Stir in the toasted flour mixture (roux) and cook for 2 more minutes, stirring constantly. Pour in the remaining 5 cups of chicken stock and bring the mixture to a boil.
Step 4: Season and Simmer
Add salt, black pepper, cayenne pepper, gumbo filé, thyme, and bay leaves. Mix well, then reduce the heat setting to low, cover, and simmer for 30 minutes.
Step 5: Add the Shrimp
After 30 minutes, add the shrimp, cover, and cook for an additional 10 minutes until the shrimp is pink and fully cooked.
Step 6: Serve and Enjoy!
Remove bay leaves, then ladle the gumbo into bowls. Serve hot over white rice, garnished with fresh parsley or green onions.
Serving Suggestions
Shrimp and Sausage gumbo is traditionally served over white rice. It can serve as a main entree, a great appetizer or as an awesome side dish. Shrimp and sausage gumbo goes great with many traditional soul foods.
Pro Tips for the Best Gumbo
Make the roux in advance – Dry roux can be stored in an airtight container for quick prep.
Use fresh shrimp – This enhances the natural seafood flavor.
Simmer low and slow – This allows flavors to fully develop.
Don’t skip the gumbo filé powder – It thickens the gumbo and adds authentic Cajun flavor.
Final Thoughts
This Shrimp and Sausage Gumbo is a Mardi Gras favorite that brings the bold, spicy, and comforting flavors of Louisiana to your kitchen! Whether you’re celebrating Fat Tuesday or just craving a hearty bowl of gumbo, this recipe is a must-try.
Tried this recipe? Let me know in the comments!
Save & share this recipe for later!
Yes! Gumbo tastes even better the next day. Store in an airtight container in the refrigerator for up to 2 days.
Absolutely! Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and reheat on the stovetop.
If you can’t find andouille sausage, try smoked sausage, kielbasa, or chorizo for a similar flavor.
Soul Food Cooking 101 — Classic Soul Food Recipes: Preserving the Legacy of Authentic Southern Cooking.
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Ingredients
- 1-1/2 lb shrimp, peeled and deveined
- 1 lb andouille sausage, sliced
- 1½ cups all-purpose flour
- 6 cups chicken stock
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 5 cloves garlic, minced
- 1 jalapeño pepper, finely diced
- 2 bay leaves
- 1 tsp fresh thyme
- 1 tsp gumbo filé powder
- 3 tbsps vegetable oil
- 1 tsp cayenne pepper
- 1/2 tbsp black pepper
- 1½ tsps salt
Method
- Preheat your oven to 425°F (218°C).
- Spread the all-purpose flour evenly in a cast iron skillet.
- Transfer to the preheated oven and toast for 15 minutes, stirring occasionally, until it reaches a deep cinnamon color.
- Remove from the oven and transfer to a bowl.
- Whisk in 1 cup of chicken stock to form a smooth mixture. Set aside.
- In a Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat.
- Add celery, bell pepper, onion, and jalapeño, then sauté until soft and translucent (about 5 minutes).
- Stir in garlic and sliced andouille sausage, then cook for another 2 minutes.
- Stir in the toasted flour mixture (roux) and cook for 2 more minutes, stirring constantly.
- Pour in the remaining 5 cups of chicken stock and bring the mixture to a boil.
- Add salt, black pepper, cayenne pepper, gumbo filé, thyme, and bay leaves.
- Mix well, then reduce heat to low, cover, and simmer for 30 minutes.
- After 30 minutes, add the shrimp, cover, and cook for an additional 10 minutes until shrimp is pink and fully cooked.
- Remove bay leaves, then ladle the gumbo into bowls.
- Serve hot over white rice, garnished with fresh parsley or green onions.
