Shrimp and Sausage Cajun Gumbo Recipe

If you’re craving hearty comfort food with a bold kick, you’re in the right place. I absolutely love sharing my Shrimp and Sausage Cajun Gumbo Recipe because it’s a soul-warming dish that brings together the best flavors of the bayou in one pot. It’s a bit of a labor of love, but trust me, once you taste the rich, smoky roux and tender shrimp mingling with spicy sausage, you’ll be hooked—and your family will too!

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Ingredients You’ll Need

I’ve chosen ingredients that blend beautifully to create that signature gumbo flavor but also keep it approachable for home cooks. You don’t have to hunt down anything weird—just fresh basics, some Cajun seasoning, and a bit of sausage and shrimp magic.

• Avocado oil (or butter): This is for making your roux, avocado oil has a high smoke point which helps prevent burning.
• All-purpose flour: The key to that rich, thick base—if you need gluten-free, see my notes below.
• Yellow onion: Classic flavor builder, diced small so it melds well.
• Green bell pepper: Adds a slight sweetness and crunch.
• Celery: Essential part of the Cajun holy trinity with onion and bell pepper.
• Garlic cloves: Minced finely to infuse the broth without overpowering.
• Andouille chicken or pork sausage: This smoky sausage adds so much depth—don’t skip it!
• Cajun seasoning: The heart of the spice mix; enhances but doesn’t overwhelm.
• Salt: To bring everything alive.
• Cayenne pepper (optional): Adjust to your heat preference.
• Chicken broth: Use a good quality low-sodium broth for a clean taste.
• Water: Balances the broth concentration.
• Fire roasted diced tomatoes: Adds a little smokiness and acidity that brightens the rich gumbo.
• Coconut aminos: A subtle umami boost, but if you don’t have it, soy sauce works in a pinch.
• Bay leaves: Classic herb for savory depth.
• Large shrimp (raw, peeled, deveined): Added toward the end for tenderness and freshness.
• Frozen okra: Helps thicken the gumbo naturally and gives that lovely authentic texture.
• Green onions: Garnish with freshness and a mild bite.

Variations

One thing I love about this Shrimp and Sausage Cajun Gumbo Recipe is how flexible it is for ingredient swaps or adjusting spice levels. Feel free to experiment and make it your own; after all, gumbo is all about heart and flavor, not strict rules.

• Make it Gluten-Free: I swapped the all-purpose flour for chickpea flour once and used arrowroot for thickening; it worked surprisingly well though the roux won’t darken quite the same way.
• Swap Proteins: I’ve made it with smoked turkey instead of sausage for a different smoky profile, and sometimes I just double the shrimp when I’m craving more seafood.
• Vegetarian Version: If you want to skip meat, try adding mushrooms and extra okra and use vegetable broth; it still turns out hearty and delicious.
• Heat It Up: For a spicier punch, I’ve added diced jalapeños alongside the bell peppers and increased cayenne—just be ready with cornbread to cool things off!

How to Make Shrimp and Sausage Cajun Gumbo Recipe

Step 1: Prep Your Veggies and Garlic

Start by dicing the onion, green bell pepper, and celery. I like to get them all chopped and tossed into a bowl so they’re ready to go. Mince your garlic separately—trust me, adding it later ensures it won’t burn or turn bitter.

Step 2: Make the Roux with Love

This is where the magic happens—and it takes patience. Add the avocado oil and flour to a large pot or Dutch oven over medium heat. Whisk constantly for about 20 minutes until it reaches a golden brown caramel color. I discovered this trick when I first rushed this step and my gumbo lacked that rich nuttiness. My advice: put on your favorite podcast or playlist to keep yourself company—you’ll find the time passes in a flash. And if you notice it’s sticking or burning, just lower the heat; you want even browning, not char.

Step 3: Sauté the Holy Trinity

Once your roux is perfect, add in your diced onion, bell pepper, and celery. Let them sauté for about 5 minutes until softened and fragrant. Then toss in the garlic and cook for another minute. This builds that layered flavor gumbo is famous for.

Step 4: Add Sausage and Seasonings

Stir in the sliced andouille sausage, cajun seasoning, salt, and your optional cayenne pepper if you’re feeling spicy. This combo is what gives the gumbo its bold, smoky personality. Take a moment to savor the aroma—it’s one of my favorite parts.

Step 5: Pour in Liquids and Simmer

Next, add the chicken broth, water, fire-roasted diced tomatoes with their juices, coconut aminos, and bay leaves. Bring it all to a low boil, then reduce to a simmer uncovered for 50 minutes. This slow simmer thickens the gumbo and marries all those flavors beautifully. While it cooks, I usually prep my shrimp if not done already—peeling and deveining saves time.

Step 6: Add Shrimp and Okra

After the long simmer, toss in the shrimp and frozen okra, cooking for another 10 minutes or until your shrimp turn lovely pink and tender. The okra naturally thickens the gumbo while giving you that signature texture that I believe no Cajun gumbo should be without.

Step 7: Final Touches and Serve

Remove the bay leaves, ladle your gumbo into bowls, and garnish with chopped green onions for a fresh pop of color and flavor. Serve it up over fluffy white rice or crusty bread, and you’re in for a treat.

How to Serve Shrimp and Sausage Cajun Gumbo Recipe

Garnishes

I always finish mine with a generous sprinkle of chopped green onions for brightness and a touch of fresh crunch. If I’m feeling fancy, a little fresh parsley or a squeeze of lemon juice adds a lovely lift, too.

Side Dishes

This gumbo tastes amazing over white rice—jasmine or long grain both work well. I also love serving it with crusty French bread or warm cornbread to soak up every last drop of that rich, spicy broth.

Creative Ways to Present

For family gatherings, I like to serve the gumbo in small cast iron skillets for individual portions—and then pile the rice high on the side or even serve it separately in mini bowls. It looks festive and lets everyone customize how much rice they want.

Make Ahead and Storage

Storing Leftovers

I refrigerate leftovers in an airtight container for up to 3 days. The flavors actually deepen overnight, which makes the next day’s bowl even better. Just be sure to cool it before putting it in the fridge.

Freezing

Freezing this gumbo is a lifesaver for busy weeks. Portion it in freezer-safe containers and it keeps well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If it seems a bit thick, stir in a splash of water or broth to loosen it up. I avoid microwaving as it can make the shrimp rubbery.

FAQs

Final Thoughts

This Shrimp and Sausage Cajun Gumbo Recipe is truly one of my all-time favorites to make when I want to impress without spending hours in the kitchen. The layering of flavors, the silky roux, and the tender seafood create something uniquely comforting and festive. I can’t wait for you to try it—you’ll go from skeptic to gumbo lover faster than you can say “Laissez les bon temps rouler!”

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