Easy Shrimp and Sausage Gumbo
This easy shrimp and sausage gumbo is bold, soulful, and made simple for weeknights. A quick roux, smoked sausage, and shrimp come together with Cajun spices for a warm, comforting dish that brings the heart of Louisiana to your table.
Equipment
- Dutch Oven
Ingredients
Gumbo Base
- 1/4 cup neutral oil or butter such as avocado or canola
- 1/4 cup all-purpose flour
- 12 oz smoked sausage such as andouille, sliced
- 1 lb shrimp peeled and deveined
- 1 bell pepper diced
- 1 onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tbsp Cajun seasoning
- 4 cups chicken broth
- 1/2 cup crushed tomatoes
- 1 bay leaf
- 1/2 tsp dried thyme
To Serve
- 3 cups cooked white rice
- chopped scallions or parsley for garnish
Instructions
- Heat oil or butter in a Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, for 7–10 minutes until the roux is golden and smells nutty.
- Stir in onion, bell pepper, and celery. Cook for 5 minutes until softened. Add garlic and cook 1 more minute until fragrant.
- Add sausage and cook until browned, about 5 minutes.
- Stir in Cajun seasoning, salt, and pepper. Add chicken broth, crushed tomatoes, bay leaf, and thyme. Simmer uncovered for 20 minutes.
- Add shrimp and cook for 4–5 minutes, just until pink and cooked through.
- Serve hot over cooked white rice and garnish with scallions or parsley.
Notes
Make sure not to burn the roux—if it smells bitter, start over. Gumbo tastes better the next day, so leftovers are a win! For more heat, add jalapeño or cayenne pepper to taste.