There’s nothing quite like a warm bowl of gumbo.

This shrimp and sausage gumbo is rich, smoky, and deeply flavorful, with a slow-cooked roux as the foundation of its classic taste.

Why You’ll Love This Recipe

The combination of shrimp and smoky andouille sausage creates layers of flavor.

A dark, nutty roux adds depth and richness to every spoonful.

This recipe is hearty, comforting, and perfect for feeding a crowd.

What You’ll Need (Ingredient Highlights)

Andouille sausage brings smoky, savory notes that balance the sweetness of shrimp.

A trio of onion, celery, and bell pepper forms the “holy trinity” base of Cajun cooking.

File powder thickens the gumbo and adds an earthy, herbal touch.

Cayenne pepper provides just the right level of heat—adjust to taste.

Pro Tips Before You Start

Patience is key when making the roux—low and slow prevents burning.

Use a heavy-bottomed skillet or cast iron pan for even cooking.

Always add shrimp at the end so they don’t overcook and become rubbery.

Make gumbo a day ahead—like most stews, the flavor deepens overnight.

How to Make Shrimp and Sausage Gumbo

Step 1 – Make the roux

Melt butter and oil in a deep skillet.

Gradually whisk in flour and cook for about 30 minutes until the roux is dark brown, stirring often.

Step 2 – Cook the vegetables

Add onion, celery, bell pepper, and garlic to the roux.

Cook until softened and aromatic.

Step 3 – Add sausage and seasoning

Stir in the andouille sausage and bay leaves.

Mix until everything is coated in the roux.

Step 4 – Build the gumbo base

Pour in chicken stock, water, thyme, salt, smoked paprika, garlic powder, and cayenne.

Bring to a simmer, cover, and cook on low for 45 minutes to 1 hour.

Step 5 – Add shrimp

Stir in the shrimp and cook until pink and firm, about 3–5 minutes.

Step 6 – Finish with file powder

Stir in file powder just before serving to thicken and add flavor.

Step 7 – Serve

Spoon gumbo over rice and garnish with parsley and green onions.

What to Serve Them With

Classic white rice is the traditional pairing.

Cornbread or crusty French bread makes a great side.

Add collard greens or okra for a full Southern meal.

Variations / Substitutions

Swap shrimp for crawfish or crab for a seafood twist.

Use turkey sausage instead of andouille for a lighter version.

Add okra to the gumbo for extra body and flavor.

Storage & Leftovers

Store gumbo in an airtight container in the refrigerator for up to 3 days.

Freeze in portions for up to 3 months. Thaw in the fridge before reheating.

Reheat gently on the stovetop to preserve texture.

FAQs

Can I make gumbo without file powder?
Yes, but it won’t have the same earthy flavor. You can use okra as a substitute thickener.

Can I make this ahead of time?
Absolutely—gumbo tastes even better the next day after the flavors meld together.

What’s the best rice for serving gumbo?
Long-grain white rice is traditional, but brown rice also works.

Can I use pre-cooked shrimp?
You can, but add them at the very end and heat just until warm to avoid overcooking.

How spicy is this gumbo?
It has a gentle heat from cayenne. You can increase or decrease the amount based on your preference.

Do I have to use andouille sausage?
No, but it’s highly recommended. Smoked kielbasa is a decent substitute.

Final Thoughts

This shrimp and sausage gumbo is hearty, bold, and deeply comforting.

It’s the kind of recipe that brings people together, perfect for Sunday dinners or special gatherings.