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–+ servings
Benjamin

Creole Shrimp and Sausage Gumbo Recipe is a must-try!

Rich, hearty, and brimming with Creole flavor, this Shrimp and Sausage Gumbo combines succulent shrimp, smoky sausage, and vibrant vegetables in a deeply flavorful roux-based broth. Serve it over steamed rice for an authentic taste of Louisiana right in your own kitchen!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun/Creole
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 12 oz smoked sausage such as Andouille, sliced
  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups seafood stock or additional chicken broth
  • 2 teaspoons Creole seasoning adjust to taste
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 green onions sliced (for garnish)
  • Fresh parsley chopped (for garnish)
  • Cooked white rice for serving

Method
 

  1. Make the Roux:Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Whisk in flour gradually, stirring constantly until the roux turns a rich chocolate brown color (15–20 minutes). Be careful not to burn.
  2. Add Vegetables:Stir diced onion, bell pepper, celery, and garlic into the roux, cooking until vegetables are tender, about 5 minutes.
  3. Add Sausage and Seasonings:Add smoked sausage slices, diced tomatoes (with juices), chicken broth, seafood stock, Creole seasoning, and bay leaf. Bring to a boil, then reduce heat and simmer gently uncovered for 40–45 minutes, stirring occasionally.
  4. Add Shrimp:Stir shrimp into the gumbo during the final 10 minutes of cooking. Cook until shrimp turn pink and opaque. Season to taste with salt and pepper.
  5. Serve:Discard bay leaf. Serve hot over cooked white rice, garnished generously with sliced green onions and fresh parsley

Notes

  • Roux Tip: Cook your roux patiently, stirring continuously, to achieve authentic flavor without burning.
  • Heat Level: Adjust the Creole seasoning to your preferred spice level. Add hot sauce if you enjoy more heat.
  • Seafood Variation: Feel free to add crabmeat, crawfish, or oysters for a traditional seafood gumbo.
  • Storage: Gumbo flavors intensify after sitting—store leftovers refrigerated for up to 3–4 days or freeze for up to 2 months. Reheat gently on the stovetop.

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