When I make this gumbo recipe, I can almost hear the jazz playing in the background. It’s the kind of dish that fills your kitchen with the deep aroma of smoky sausage, savory spices, and that unmistakable slow-simmered richness. You know, the kind that makes people wander in asking, “What’s cooking?” even if they weren’t hungry five minutes ago. This easy shrimp and sausage gumbo isn’t just dinner, it’s a whole vibe. It leans into comfort without being heavy, hits that perfect spot between spicy and soothing, and honestly, it’s way less intimidating than it sounds. No need to stand over the pot for hours or track down impossible ingredients. If you’ve got shrimp, smoked sausage, a little flour, and a heart full of flavor cravings—you’re halfway there. Whether you’re new to gumbo or it’s your go-to Sunday meal, this one’s got a spot on your table. Packed with protein, customizable, and just as good reheated (maybe even better), it’ll have you stirring, tasting, and sneaking second helpings before you realize the pot’s almost empty.
Table of Contents
- 1) Key Takeaways
- 2) Easy Shrimp and Sausage Gumbo Recipe
- 3) Ingredients for Shrimp and Sausage Gumbo
- 4) How to Make Shrimp and Sausage Gumbo
- 5) Tips for Making Shrimp and Sausage Gumbo
- 6) Making Shrimp and Sausage Gumbo Ahead of Time
- 7) Storing Leftover Shrimp and Sausage Gumbo
- 8) Try these Main Course Recipes next!
- 9) Shrimp and Sausage Gumbo
- 10) Nutrition
1) Key Takeaways
- This gumbo recipe uses shrimp, smoked sausage, and a rich roux for depth.
- Vegetables like celery, onion, and bell pepper round out the flavor base.
- You can easily make it healthier or spicier depending on your preferences.
- Works great for leftovers and meal prep.
2) Easy Shrimp and Sausage Gumbo Recipe
I’ll be honest, when I first tried to make gumbo at home, I thought I’d need some fancy chef training and a weekend to spare. Turns out, I was wrong. This gumbo recipe proves you don’t have to be an expert or spend all day in the kitchen to whip up something soul-satisfying.
The smell alone tells you something good is about to happen. Smoky sausage, sweet shrimp, a golden roux bubbling away — it fills the whole kitchen and maybe your neighbor’s, too. And when that spoon hits your mouth? Warm, peppery, savory bliss.
It’s bold, it’s comforting, and yeah, it’s got a little sass. Whether you serve it to your family on a chilly night or share it at a gathering, this gumbo recipe brings people in. It’s got shrimp gumbo recipe easy vibes but tastes like hours of love went into it. Honestly, that’s the kind of recipe I keep coming back to.
3) Ingredients for Shrimp and Sausage Gumbo
Vegetable Oil: This is the base for your roux. You’ll want enough to coat the bottom of your pan and get things moving. It makes everything rich and glossy.
All-Purpose Flour: This works with the oil to form a deep, caramel-colored roux. Don’t rush it — the flavor builds here.
Green Bell Pepper: Adds sweetness and crunch. Chop it small so it melts into the gumbo as it simmers.
Onion: A must for any good gumbo. Dice it fine to keep the texture smooth and even.
Celery Stalks: They add earthy notes and balance out the pepper and onion. Classic part of the “Holy Trinity.”
Minced Garlic: Just one tablespoon packs a punch. Garlic rounds everything out and adds warmth.
Chicken Broth: This stretches the roux and builds that savory, slurp-worthy base.
Cajun Seasoning: Choose your favorite mix or make your own. It sets the tone — smoky, spicy, salty.
Salt and Pepper: Adjust to taste. Don’t skip them — they bring everything into balance.
Smoked Sausage: Slice it into rounds and brown it. That rich, meaty flavor carries through every bite.
Shrimp: Go peeled and deveined to save time. They cook fast and taste sweet against the spicy broth.
Cooked White Rice: Spoon your gumbo over a bed of rice. It’s not optional. It’s how gumbo was meant to be eaten.
Chopped Green Onions: A sprinkle on top adds a fresh, bright finish to each bowl.
4) How to Make Shrimp and Sausage Gumbo
Step 1: Heat your oil in a large, heavy pot. Slowly add the flour and whisk constantly. This is your roux. Keep it moving and let it deepen to a caramel color. Don’t rush. Don’t walk away.
Step 2: Once you’ve hit that rich brown color, toss in your chopped onion, celery, bell pepper, and garlic. Cook for about 5 minutes until they soften and start smelling amazing.
Step 3: Slowly pour in your chicken broth. Stir as you go to keep it smooth. Add your Cajun seasoning, salt, and pepper. Let it all come to a low simmer.
Step 4: Drop in the sausage slices and let them bubble for 20 to 25 minutes. They’ll soak up all that spicy goodness.
Step 5: Five minutes before you’re ready to eat, stir in your shrimp. They only need a few minutes to turn pink and tender.
Step 6: Scoop hot gumbo over rice in bowls. Top with chopped green onions. Serve while it’s steamy and rich and you can’t wait another second.
5) Tips for Making Shrimp and Sausage Gumbo
Get that roux right. It’s the backbone of this gumbo recipe. Don’t let it burn, and don’t try to speed it up. A whisk in one hand, patience in the other — you’ve got this.
Use good sausage. Something smoky, not bland. It sets the stage and helps carry the gumbo’s flavor long after the last spoonful. I lean into spicy andouille when I can find it.
Don’t overcook the shrimp. They go in at the end for a reason. You want them plump and juicy, not tough and dry. That’s where many shrimp and sausage recipes go wrong.
6) Making Shrimp and Sausage Gumbo Ahead of Time
This dish is a real champ when it comes to meal prep. The gumbo base actually gets better the next day. Let the flavors sit together overnight and you’ll taste the difference.
Just hold off on adding the shrimp until you reheat it. They cook fast and can go rubbery if reheated too long. Add fresh shrimp when you’re ready to eat.
To store it, cool completely and refrigerate in an airtight container. The roux holds up, the broth thickens beautifully, and your next dinner basically cooks itself.
7) Storing Leftover Shrimp and Sausage Gumbo
Spoon cooled gumbo into a container with a tight lid. It’ll last about 3 to 4 days in the fridge, no problem. You can reheat it on the stove or microwave, but stir well either way.
If you want to freeze it, skip the shrimp and add those fresh when you reheat. Gumbo freezes well and holds its flavor. When life gets hectic, defrost a batch and pretend you cooked all day.
And hey, don’t forget the rice. Keep some ready-to-heat portions in the freezer or fridge so dinner comes together even faster.
8) Try these Main Course Recipes next!
9) Shrimp and Sausage Gumbo
Easy Shrimp and Sausage Gumbo Recipe – Classic Gumbo Recipe Made Simple
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 green bell pepper, diced
- 1/2 onion, diced
- 2 celery stalks, diced
- 1 tbsp minced garlic
- 6 cups chicken broth
- 1 tbsp Cajun seasoning (more or less to taste)
- Salt and pepper, to taste
- 1 lb smoked sausage, sliced into rounds
- 1 lb shrimp, peeled and deveined
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions
- Heat the oil in a large heavy-bottomed pot over medium heat.
- Add the flour and whisk constantly to make a roux. Stir until it turns a deep caramel brown, about 10–15 minutes. Don’t walk away!
- Once the roux is ready, stir in the bell pepper, onion, celery, and garlic. Cook for 5 minutes until softened.
- Slowly pour in the chicken broth, whisking to combine. Add Cajun seasoning, salt, and pepper.
- Bring to a simmer, then add the sausage. Let it cook uncovered for 20–25 minutes, stirring occasionally.
- Add the shrimp in the last 5 minutes of cooking. Cook until pink and opaque.
- Serve hot over white rice and top with green onions.
10) Nutrition
Serving Size: 1/6 of the gumbo | Calories: 385 | Sugar: 3 g | Sodium: 980 mg | Fat: 21 g | Saturated Fat: 5 g | Carbohydrates: 15 g | Fiber: 2 g | Protein: 30 g | Cholesterol: 120 mg
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