There are some recipes that instantly feel like home, even if you didn’t grow up with them — gumbo is one of those for me. The first time I made it, my kitchen was filled with the smell of slow-cooked roux, smoky sausage, and sweet shrimp, and I knew I’d be making it again and again. It’s hearty, soulful, and perfect for those evenings when you want a big pot of something warm to share with friends or family. This version keeps all the depth and richness of Louisiana-style gumbo, but it’s simple enough for a weeknight if you start early. A pot of rice on the side, a sprinkle of green onions on top, and you’re set for a dinner that feels like a hug.
Why You’ll Love This Gumbo
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Rich, Complex Flavor in One Pot – The layers of smoky sausage, sweet shrimp, and Cajun spices make every spoonful exciting.
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A True Comfort Dish – Perfect for chilly nights or when you want a meal that warms you from the inside out.
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Authentic Roux Base – You’ll master making a deep, flavorful roux — the foundation of real gumbo.
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Make-Ahead Friendly – It actually tastes even better the next day.
I’ve made this for casual family dinners, for friends visiting from out of town, and even for a New Year’s Day gathering. Every time, there’s that moment when someone leans back in their chair, sighs happily, and asks for “just a little more.” That’s the magic of gumbo.
Ingredients & Notes from My Kitchen
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Flour & Butter/Oil – The backbone of the roux. I often use butter for the flavor, but avocado oil works if I’m making a lighter version.
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Onions, Bell Peppers, Celery – Known as the “holy trinity” in Cajun cooking, these aromatics are non-negotiable.
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Smoked Andouille Sausage – I go for pork when I want a bold, smoky bite, but chicken andouille works too.
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Cajun Seasoning, Bay Leaves, Cayenne – The seasoning trio that brings the heat and depth.
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Broth – Chicken broth is my go-to, but seafood stock makes it extra coastal.
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Coconut Aminos or Soy Sauce – Adds a subtle savory note that rounds out the flavors.
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Raw Shrimp – Large shrimp are my favorite; they stay tender without getting lost in the stew.
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Frozen Okra – Works as both a vegetable and a natural thickener.
Tip: If you can’t find andouille sausage, smoked kielbasa with a pinch of extra cayenne is a good stand-in.
Step-by-Step: How I Make It
1. Make the Roux
In a heavy pot over medium heat, whisk flour and butter (or oil) until smooth. Keep whisking for 20 minutes or so until it’s a deep caramel color. This part takes patience, but it’s worth every stir.
2. Cook the Vegetables
Add onions, bell peppers, and celery to the roux. Cook until softened, then stir in garlic until fragrant.
3. Build the Base
Add sliced sausage, Cajun seasoning, salt, and cayenne. Pour in broth, water, tomatoes, coconut aminos, and bay leaves. Bring to a low boil, then reduce to a gentle simmer for about an hour.
4. Add the Seafood & Okra
Stir in shrimp and okra. Simmer until the shrimp are pink and cooked through.
5. Serve
Remove bay leaves, spoon gumbo over rice, and top with chopped green onions.
My Gumbo Tips & Tricks
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Go Low and Slow – A rushed roux will taste raw or burn easily. Low heat is your friend.
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Choose Your Roux Color – Peanut butter-colored for a lighter Creole style, deep amber for a Cajun-style punch.
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Taste as You Go – Adjust the heat level to suit your family’s preference.
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Make It Ahead – Gumbo gets even better after sitting overnight in the fridge.
Storage & Freezing
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Fridge – Cool completely, store in an airtight container, and eat within 3–4 days.
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Freezer – Freeze in portioned containers for up to 6 months. Thaw in the fridge before reheating gently on the stove.
FAQs
What’s the difference between gumbo and jambalaya?
In gumbo, the rice is cooked separately and served underneath. In jambalaya, the rice cooks right in the pot.
Can I use fresh sausage instead of smoked?
Yes, but brown it first before adding. Smoked sausage gives the most authentic flavor.
Best rice for gumbo?
Long-grain white or brown rice works beautifully. I often use basmati or jasmine for a fragrant twist.
Can I make it gluten-free?
A good all-purpose gluten-free flour can be used for the roux, though I recommend testing a small batch first.
Shrimp and Sausage Gumbo
Rich, smoky, and full of Cajun flair, this Shrimp and Sausage Gumbo brings the heart of Louisiana right to your kitchen.
Ingredients
- ¼ cup avocado oil or butter
- ⅓ cup all-purpose flour (or gluten-free/paleo alternative)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 12 oz andouille sausage (chicken or pork), sliced
- 1 tbsp Cajun seasoning
- ½ tsp salt
- ½ tsp cayenne pepper (optional)
- 32 oz chicken broth
- 1 cup water
- 14 oz fire-roasted diced tomatoes, with juices
- 1 tbsp coconut aminos
- 2 bay leaves
- 1 lb large shrimp, peeled and deveined
- 1½ cups frozen okra
- ¼ cup chopped green onions, for garnish
Instructions
- Prepare the vegetables first—dice the onion, bell pepper, and celery, then set them aside. Mince the garlic and keep it separate.
- In a large pot or Dutch oven, combine the oil and flour over medium heat. Whisk constantly for about 20 minutes until the roux turns a deep caramel color. If it begins to darken too quickly, lower the heat.
- Stir in the onion, bell pepper, and celery, cooking until softened, about 5 minutes. Add the garlic and cook for another minute.
- Mix in the sausage, Cajun seasoning, salt, and optional cayenne. Pour in the chicken broth, water, diced tomatoes, coconut aminos, and bay leaves. Bring to a gentle boil, then reduce the heat and simmer uncovered for 50 minutes, stirring occasionally.
- Add the shrimp and okra, and continue to simmer for 10 minutes, or until the shrimp are pink and fully cooked.
- Remove the bay leaves and ladle the gumbo into bowls. Garnish with fresh green onions and serve hot over rice.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 461Total Fat 29gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 18gCholesterol 203mgSodium 2716mgCarbohydrates 22gFiber 4gSugar 11gProtein 28g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Shrimp and sausage gumbo is the kind of dish that rewards a little extra time in the kitchen. The slow whisking of the roux, the gentle simmer, the aroma filling the house — it’s all part of the experience. Whether you’re making it for a special occasion or just a cozy night in, it’s a recipe that always feels like you’re feeding both stomach and soul. Serve it with warm rice, pass around the bowls, and watch it disappear.
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