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Shrimp and Sausage Gumbo

This early 20th-century Louisiana gumbo recipe combines smoked andouille sausage, shrimp, and the unmistakable dark roux that defines Creole cuisine. Every spoonful captures the cultural fusion of New Orleans — African okra traditions, French technique, and Native American ingredients like filé. Rich, spicy, and full of depth, this gumbo stands as the culinary symbol of Louisiana’s identity.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 lb 450 g medium shrimp, peeled and deveined
  • 8 oz 225 g andouille sausage, sliced
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 3 tbsp butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp cayenne pepper or to taste
  • 1 tsp thyme
  • 1 tsp oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 bay leaf
  • 4 cups 1 liter chicken stock
  • ½ cup oyster liquor optional, for seafood depth
  • Cooked white rice for serving
  • 2 green onions sliced, for garnish
  • Filé powder optional, for authenticity

Instructions
 

Sauté the sausage and vegetables:

  1. In a large skillet, heat olive oil over medium heat. Add sliced andouille sausage and cook until lightly browned, about 5 minutes. Add the diced onion, green bell pepper, and red bell pepper. Sauté until translucent, about 8–10 minutes. Add the minced garlic and cook for another 2 minutes. Remove the mixture from the pan and set aside.

Make the roux:

  1. In a large pot or Dutch oven, add the flour to the dry surface and toast over medium heat, stirring constantly until it turns light brown. Add butter and continue stirring until the mixture becomes a deep chocolate-brown color. This is your roux — the foundation of gumbo’s rich, smoky flavor.

Build the gumbo base:

  1. Add the cooked sausage and vegetable mixture back into the pot with the roux. Stir well to coat everything evenly. Add the salt, black pepper, paprika, cayenne, thyme, oregano, garlic powder, and onion powder. Stir to bloom the spices and release their aroma.

Simmer the broth:

  1. Pour in the chicken stock (and oyster liquor if using) along with the bay leaf. Stir well and bring to a gentle boil. Reduce heat to low and let simmer uncovered for 25–30 minutes, stirring occasionally as the flavors meld and the gumbo thickens.

Cook the shrimp:

  1. Season the shrimp with the same spice blend and add them to the gumbo during the final 5–7 minutes of cooking. Simmer just until the shrimp are pink and tender — avoid overcooking.

Serve and garnish:

  1. Remove the bay leaf. Ladle the gumbo over bowls of cooked white rice and garnish with sliced green onions. For an authentic Creole touch, dust each serving lightly with filé powder before serving.

Video

Notes

  • Roux Patience: The darker the roux, the deeper the flavor. Stir constantly and keep your heat moderate — once it burns, you’ll need to start over.
 
  • Seafood Variation: Add crab meat, oysters, or crawfish tails along with the shrimp for a true coastal gumbo.
 
  • Next-Day Magic: Like many stews, gumbo tastes even better the next day once the spices and roux have fully developed.