If you’re craving a deep, soulful bowl of Southern comfort, Creole Shrimp and Sausage Gumbo is a showstopper that delivers every time. Rich with smoky sausage, succulent shrimp, and the unmistakable flavor that only a slow-cooked, dark roux can provide, this gumbo brings a festive burst of New Orleans right to your kitchen. Each spoonful is layered with spices, hearty veggies, and luscious broth, making it a go-to for both weeknight dinners and celebrations alike. If you love bringing people together over a meal they’ll remember, Creole Shrimp and Sausage Gumbo definitely belongs at the top of your recipe list!
Ingredients You’ll Need
The beauty of Creole Shrimp and Sausage Gumbo lies in how a handful of humble ingredients come together to make something spectacular. Every single item on this list offers magic: color, depth, spice, or that signature silky richness. Don’t skip any of the classics—they each have a tasty role to play.
- Vegetable oil: The base for your roux, giving gumbo its signature depth and nutty undertones.
- All-purpose flour: Blends with the oil to form a toasty, thickening roux that’s absolutely essential.
- Onion: Adds aromatic sweetness and a bit of body to the gumbo base.
- Green bell pepper: A classic in Creole “holy trinity,” brings grassy freshness.
- Celery: Another pillar of flavor in the trinity, it balances the richness with a savory crunch.
- Garlic: Lends irresistible bold flavor throughout the stew.
- Smoked paprika: Adds a smoky, sweet complexity that layers perfectly with sausage.
- Cayenne pepper: Brings heat—add more if you like it spicy!
- Dried thyme: Helps infuse the stock with that unmistakable Southern herbiness.
- Salt: Brings all the bright and savory flavors together.
- Black pepper: Lends background warmth and complexity.
- Diced tomatoes (undrained): Juicy bursts of acidity that round out the broth beautifully.
- Worcestershire sauce: Adds a subtle depth and irresistible umami.
- Seafood or chicken stock: Provides the backbone of savory flavor; use seafood stock for more ocean essence.
- Andouille sausage: Smoky, spicy, and authentically Creole—don’t substitute if you can help it!
- Raw shrimp: Tender, sweet shrimp are the crowning glory of the gumbo.
- Bay leaves: Earthy and aromatic, they perfume the entire pot.
- Filé powder (optional): A dusting at the end adds authentic Creole flavor and extra thickness.
- Cooked white rice: A fluffy, neutral canvas to soak up all that glorious gumbo.
- Chopped green onions and parsley (for garnish): Bright, herby bursts of color and freshness in every bite.
How to Make Creole Shrimp and Sausage Gumbo
Step 1: Make the Roux
Start your Creole Shrimp and Sausage Gumbo by heating the vegetable oil and flour in a large heavy pot or Dutch oven over medium heat. Stir constantly—seriously, don’t walk away!—for 15 to 20 minutes until your roux transforms into a deep chocolate brown. This is the foundation of classic gumbo flavor, so embrace the process and watch as your kitchen fills with a toasty, nutty aroma. Patience totally pays off here!
Step 2: Cook the Holy Trinity
As soon as the roux hits that dark, luscious shade, stir in the chopped onion, bell pepper, and celery. Give them about 5 minutes to soften and let the roux coat every piece. This trio is the secret to that unmistakable Creole essence in every bowl, building the next glorious layer of flavor.
Step 3: Add Garlic and Spices
Toss in the minced garlic, smoked paprika, cayenne, thyme, salt, and black pepper. Stir for a minute or two until everything is wonderfully fragrant. This is where your kitchen starts to smell just like a cozy French Quarter kitchen—complex, savory, and full of anticipation.
Step 4: Pour in Tomatoes, Worcestershire, and Stock
Add the undrained diced tomatoes and a generous splash of Worcestershire sauce right into the pot. Now, pour in your seafood or chicken stock slowly, stirring as you go to avoid lumps. Bring the whole concoction to a gentle boil, then lower the heat to a steady simmer. The vibrant red hue at this stage means you’re on track for gumbo greatness!
Step 5: Simmer with Sausage and Bay Leaves
Time to stir in those beautiful slices of andouille sausage and tuck in your bay leaves. Let everything simmer together, uncovered, for 30 minutes. The sausage infuses the gumbo with smoky spice, and the broth starts to thicken and deepen in flavor. Don’t forget to give things an occasional stir so nothing sticks.
Step 6: Add the Shrimp
Just before serving, add your peeled and deveined shrimp. They only need about 5 to 7 minutes—just until they turn pink and tender. Overcooked shrimp are no fun, so keep an eye on them. Stir in filé powder now if you like that traditional taste and subtle thickening boost. Remove the bay leaves and get ready for the best part: eating!
How to Serve Creole Shrimp and Sausage Gumbo
Garnishes
The finishing touches transform Creole Shrimp and Sausage Gumbo from rustic stew to genuine showpiece. A sprinkle of chopped green onions and parsley brings a vivid pop of color and fresh flavor that balances the warming spice in every spoonful.
Side Dishes
Serve your gumbo piping hot over a generous scoop of fluffy white rice. Classic sides like warm French bread (perfect for sopping up every drop), simple collard greens, or even a crisp green salad provide contrast and round out your Southern feast beautifully.
Creative Ways to Present
For a fun twist, try presenting your Creole Shrimp and Sausage Gumbo in hollowed-out bread bowls or over cheesy grits for a special occasion. Miniature mason jars make charming appetizers at parties—or, go big and ladle gumbo into a wide shallow bowl to show off all those glorious colors and textures.
Make Ahead and Storage
Storing Leftovers
Leftover Creole Shrimp and Sausage Gumbo just gets better overnight—the flavors meld beautifully! Let it cool slightly, then store in an airtight container in the fridge for up to 3 days. The rice is best kept separate so it doesn’t soak up all the broth.
Freezing
If you want to save some gumbo for another day, freeze it without the rice in airtight containers or freezer bags for up to 2 months. Let it thaw in the fridge overnight before reheating. Just know that shrimp can be a bit softer after freezing, but the gumbo will still taste amazing.
Reheating
Gently reheat your gumbo on the stovetop over medium-low heat until piping hot, stirring now and then to prevent sticking. If you’re in a pinch, microwaving portions works too—just cover and stir halfway through heating. Add a splash of water or extra stock if it looks a little thick.
FAQs
Can I use a different sausage instead of andouille?
While andouille sausage is classic for Creole Shrimp and Sausage Gumbo thanks to its bold, smoky spice, you can substitute with any smoked sausage if needed. Kielbasa or hot links are tasty alternatives, though they’ll change the flavor profile a bit.
What if I don’t have filé powder?
No worries! Filé powder adds authentic flavor and thickening, but the gumbo is still delicious without it. If you want a thicker gumbo, simply simmer it a little longer to let the broth reduce.
How spicy is Creole Shrimp and Sausage Gumbo?
This gumbo has a gentle kick from cayenne and andouille, but you’re totally in control of the heat. For a milder version, reduce the cayenne or choose a mild sausage. A dash of hot sauce at the table lets everyone dial up the spice just how they like it.
Is there a vegetarian option for this gumbo?
You can make a delicious vegetarian version by omitting the shrimp and sausage and using vegetable stock. Add extra veggies like okra, mushrooms, or zucchini, and season generously for deep, satisfying flavor.
Can I make Creole Shrimp and Sausage Gumbo ahead of time?
Absolutely—gumbo actually tastes even better the next day as the flavors develop and deepen. Just hold off on adding the shrimp until just before serving so they stay perfectly tender.
Final Thoughts
Creole Shrimp and Sausage Gumbo is Southern comfort at its finest—rich, bold, and ready to bring people together. If you’ve never made gumbo from scratch, this recipe is the perfect place to start. So grab your favorite pot, invite some friends, and get ready to enjoy a big-hearted meal that’s full of flavor and fun memories. Let the good times roll!
Print
Creole Shrimp and Sausage Gumbo Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
- Diet: Non-Vegetarian
Description
This Creole Shrimp and Sausage Gumbo is a flavorful and hearty dish that brings the taste of Louisiana right to your table. Packed with tender shrimp, spicy andouille sausage, and a rich roux-based broth, this gumbo is a classic Creole favorite.
Ingredients
Main Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Vegetables:
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
Seasonings:
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 tablespoon Worcestershire sauce
- 6 cups seafood or chicken stock
- 12 oz andouille sausage (sliced)
- 1 pound raw shrimp (peeled and deveined)
- 2 bay leaves
- 1 tablespoon filé powder (optional)
- Cooked white rice (for serving)
- Chopped green onions and parsley (for garnish)
Instructions
- Prepare the Roux: In a large heavy pot, combine vegetable oil and flour over medium heat to make a roux. Stir constantly for 15 to 20 minutes until it turns a deep brown color.
- Sauté Vegetables: Add onion, bell pepper, and celery, sauté until softened. Stir in garlic, paprika, cayenne, thyme, salt, and pepper.
- Add Ingredients: Mix in diced tomatoes, Worcestershire sauce, and slowly pour in stock. Bring to a boil, then simmer.
- Cook the Gumbo: Add sausage and bay leaves, cook for 30 minutes. Add shrimp, simmer for 5-7 minutes until cooked. Stir in filé powder if using.
- Serve: Remove from heat, serve over rice, garnish with green onions and parsley.
Notes
- For a spicier gumbo, adjust cayenne or add hot sauce.
- Filé powder adds authenticity but can be omitted.
Nutrition
- Serving Size: 1 ½ cups gumbo with ½ cup rice
- Calories: 520
- Sugar: 4g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg
