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

There is nothing better than the taste of gumbo atop of rice. It has all the flavors of New Orleans. It’s a hearty dish that can be enjoyed any night of the week. It’s made with andouille sauce which give it a nice spicy kick and juicy shrimp that give it a mild sweetness and texture. What I love most about this recipe is the dry roux. I love tradition gumbo but using a dry roux significantly reduces the fat in this recipe with reducing the flavor. Once you try a try roux you will never go back. Here are a few more reason why I know you will love this southern classic dish:

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 the Video for Shrimp and Sausage Gumbo

Ingredients for Shrimp and Sausage Gumbo

• Shrimp and Andouille Sausage – The sweet shrimp and spicy andouille sausage brings 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 in 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 serves as a thickener and 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 a creative and unique dish that can be prepared in different ways, depending on who you ask. For this recipe, I used a dry roux but it is ok to prepare your roux the traditional way. Like with any gumbo I started mine with the holy trinity of celery, bell pepper and onion….which is a must. But feel free to add your own spices, vegetable and proteins to achieve your desired taste. However you choose to make it, you won’t be disappointed. Here are a few substitutions you may consider:

• Chicken andouille sausage instead of pork andouille sausage
• preparing a tradition 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

• Cast Iron Skillet
• Cooking Utensils

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 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 heat 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 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 traditional served over white rice. It can serve as a main or it can be a great appetizer or side dish to a larger meal. Shrimp and sausage gumbo goes great with many traditional soul foods. Here are a few ideas to try:

Serve Over: White rice or brown rice if you prefer.
Make it a Side: Serve it as an appetizer or as a side dish with collard greens and fried chicken
Side Pairings: When gumbo is the main attraction, enjoy with warm cornbread or hush puppies.

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 us know in the comments!
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Shrimp and Sausage Gumbo

Recipe by Soul Food Cooking

5.0 from 1 vote

Course: MainCuisine: SouthernDifficulty: Medium

Servings

15

servings

Prep time

30

minutes

Cooking time

50

minutes

Total time

1

hour 

10

minutes

Ingredients

• 1-1/2 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 tbsp vegetable oil

• 1 tsp cayenne pepper

• tbsp black pepper

• 1½ tsp salt

Directions

• 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.

Recipe Video