Classic Gumbo with Andouille Sausage & Shrimp
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Bring the flavor of the bayou home with this hearty gumbo recipe, packed with smoky andouille, plump shrimp, and bold flavor. This Southern classic is easier to make than you’d think!
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Gumbo isn’t just a cozy, comforting stew—it’s a dish that tells the story of Louisiana’s rich history, blending Creole and Cajun traditions with flavors from West African, French, Spanish, and Native American cooking. In fact, the name “gumbo” likely comes from ki ngombo, the West African word for okra.
There are countless ways to make gumbo, and every home and restaurant has its own spin. This version is deeply flavorful, easy to make, and uses ingredients you can find at any supermarket. But no matter the variation, two things are essential: a rich, deeply browned roux (pronounced “roo”)—a mix of fat and flour cooked until it’s the color of chocolate—and the holy trinity of onions, bell peppers, and celery, the aromatic base that gives gumbo its signature flavor.
If you love Southern flavors, there’s plenty more to explore! Try my classic shrimp and grits, a cornbread recipe that pairs with everything, or fried chicken sandwiches—crispy and juicy beyond compare!
“This gumbo is so tasty — there’s a depth of flavor and nice texture that I haven’t achieved with other gumbo recipes.”
What You’ll Need To Make Gumbo
- Andouille (ahn-doo-ee) Sausage: A spicy, smoked pork sausage with roots in France but widely used in Louisiana cooking. You’ll find it in the refrigerated meat section alongside other cooked sausages and hot dogs. Since it’s already cooked, it just needs to be browned and heated.
- Shrimp: Look for large shrimp that are peeled and deveined for convenience. (Frozen shrimp are often fresher than “fresh” shrimp at the counter since they’re flash-frozen right after being caught.)
- Vegetable Oil & Flour: Cooked together, these form the roux—the deep, nutty base that gives gumbo its signature flavor and body.
- Holy Trinity (Onion, Celery & Bell Pepper): The classic Louisiana flavor base that’s cooked in the roux to build the foundation of the gumbo.
- Chicken Broth + Tomato Paste: Form the rich base of the gumbo.
- Seasonings (Creole Seasoning, Thyme, Bay Leaves, Salt, Sugar & Cayenne): Creole seasoning brings the bold Louisiana flavor (Tony Chachere’s or Emeril’s Essence both work). Thyme and bay add savory depth, sugar rounds out the broth, and cayenne is optional if you want extra heat.
- Scallions: Stirred in at the end for a fresh, bright finish.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Brown the sausage. Heat a tablespoon of oil in a Dutch oven or large heavy pot over medium-high heat. Add the sausages and cook, turning occasionally, until they’re nicely browned on all sides—about 5 tminutes. Once they’re done, transfer them to a cutting board and set them aside.
Step 2: Make the roux. To start, lower the heat to medium and add the remaining 6 tablespoons of oil to the pot. Stir in the flour, and you’re on your way! Keep stirring slowly and constantly with a wooden spoon, making sure to scrape the corners of the pot so it cooks evenly. You’re looking for the roux to turn the color of milk chocolate. This can take anywhere from 5 to 15 minutes, depending on your pot and heat level. As it browns, you’ll notice a toasty, nutty aroma. But if it starts smoking, lower the heat or take the pot off the burner for a moment to prevent burning.
Step 3: Add the veggies. Stir in the onion, celery, and bell pepper—aka the holy trinity. Cook, stirring often, until the veggies soften and meld with the roux, about 7 minutes.
Step 4: Add the broth and seasoning. Slowly pour in the chicken broth, whisking as you go to incorporate the roux and scraping the bottom and corners of the pot to keep things smooth. If the roux doesn’t fully blend right away, don’t worry—it will come together once the mixture boils. Stir in the tomato paste, salt, sugar, cayenne (if using), Creole seasoning, thyme, and bay leaves. Bring to a boil, stirring and scraping the bottom as needed, then reduce the heat and let simmer uncovered for 20 minutes.
Step 5: Add the sausage and shrimp. Slice the browned sausages on a diagonal into ½-inch pieces and add to the pot along with the shrimp. Let it simmer for 3 to 4 minutes, just until the sausage is heated through and the shrimp turn opaque. Be careful not to overcook the shrimp!
Step 6: Finish and serve. Remove and discard the bay leaves, then stir in the scallions. Taste and adjust the seasoning if needed. To serve, spoon white rice into bowls and ladle the gumbo around it.
You can make the gumbo ahead, stopping just before adding the sausage and shrimp. When ready to serve, bring the broth back to a simmer and finish the recipe. Gumbo is best enjoyed fresh, but leftovers freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat. If freezing, store the rice separately so it doesn’t turn mushy.
Variations on Gumbo
Gumbo comes in all kinds of variations, so feel free to make it your own based on what you have on hand or what your family loves. Some classic combos include:
- Chicken & Sausage Gumbo – A Cajun favorite made with bone-in chicken thighs for extra richness.
- Seafood Gumbo – A briny, flavorful mix of shrimp, crab, crawfish, and sometimes oysters.
- Duck Gumbo – A heartier, slightly gamey version, often paired with sausage for a smoky kick.
- Okra or Filé Gumbo – Thickened with either okra (cooked in the stew) or filé powder (sprinkled in at the end), depending on tradition.
Video Tutorial
More Southern Recipes You May Like
Classic Gumbo with Andouille Sausage & Shrimp
Ingredients
- 7 tablespoons vegetable oil, divided
- 1½ pounds smoked Andouille sausage (see note)
- ¾ cup all-purpose flour
- 1½ cups chopped yellow onions, from one large onion
- 2 stalks celery, diced
- 1 red bell pepper, seeded and diced
- 7 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon cayenne pepper (optional)
- 2½ teaspoons Creole seasoning, such as Emeril's Essence or Tony Cachere's
- 1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
- 2 bay leaves
- 1½ pounds large shrimp, peeled and deveined
- ½ cup chopped scallions, white and green parts, from about 4 scallions
- Cooked white rice, for serving
Instructions
- In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausages and brown on all sides, 5 to 7 minutes. Set the browned sausages aside on a cutting board.
- Lower the heat to medium and add the remaining 6 tablespoons (90 ml) of oil to the pot. Add the flour and cook, stirring slowly and constantly with a wooden spoon and making sure to scrape the corners of the pot, until the roux turns the color of milk chocolate. Depending on the type of pot you use, this process can take anywhere from 5 to 15 minutes; be patient to get the right color. (The roux will smell toasty as it browns—that’s okay, but if it starts to smoke at any point, turn the heat down or remove the pot from the heat for a moment.)
- Add the onion, celery, and bell pepper and cook with the roux, stirring frequently, until softened, 7 to 9 minutes.
- Gradually add the chicken broth, whisking to incorporate the roux as you go, and making sure to scrape the bottom and corners of the pot. Don’t worry if it looks like the roux isn’t blending with the broth; it will come together once it boils.
- Stir in the tomato paste, salt, sugar, cayenne (if using), Creole seasoning, thyme, and bay leaves. Bring to a boil, stirring frequently and scraping the bottom and corners of the pot where the roux may settle. Turn down the heat and simmer, uncovered and stirring occasionally, for 20 minutes.
- Meanwhile, cut the browned sausages on a diagonal into ½-inch (12-mm) slices.
- Add the sliced sausage and shrimp to the gumbo and simmer until the sausage is heated through and the shrimp are just cooked, 3 to 4 minutes.
- Remove and discard the bay leaves, and then stir in the scallions. Spoon white rice into bowls and ladle the gumbo around the rice.
- Make-Ahead/Freezing Instructions: The gumbo can be partially prepared, one day ahead of time, up until the point where you add the sliced sausage and shrimp to the broth. Before serving, simply bring the broth to a simmer and then proceed with the recipe. Leftover gumbo can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. When reheating, bring it to a gentle simmer over low heat. Be mindful that shrimp can become slightly tougher when reheated.
- Andouille is a seasoned and smoked sausage made from pork, most often associated with Louisiana Creole cuisine. You can usually find it in the cooked sausage section of your supermarket—and, since it’s already cooked, all you need to do is brown and heat it.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I’ve had happy success with several of your online recipes, thank you Jenn, and especially appreciate your speedy weeknight suppers. I was inspired to buy Weeknight/Weekend – a beautiful book.
Your gumbo was delicious, but some European readers might be grateful to be warned as I was that French andouille sausage is usually made with pork intestines and sometimes tripe which makes it more of an “acquired taste” than the Cajun variety. Luckily kielbasa is easy to find in London.
Delicious!!
Any chance you can transfer this to a crockpot or cook in the oven on low with your Dutch oven? Trying to make ahead and keep it cooking so the flavor continues to develop and the convenience of not having to do everything all at once. Dinner time gets busy with little kids plus the fact that everyone eats differently, so I’m normally making multiple meals. Thanks for the help! Love your website!
Glad you like the website! Yes, I think you could essentially make the entire recipe and then put it in a crockpot on warm until shortly before serving it. When getting ready to serve it, add in the sausage and raw shrimp, leaving enough time for the shrimp to get just cooked through. I hope that helps, and that everyone enjoys!
Really good! Big fan of the “alternative” versions of the classics with ingredients that are easy to find and use that end up delicious and satisfying. We did double the bell peppers and celery but still had plenty of sauce. Made for a great dinner and will definitely be making it again! Great way to break up doing a lot of soups during the colder months!
It sounds like this is a delicious recipe. But the authenticity of gumbo from the Acadiana region ( 8 parish area) of Louisiana comes from the simplicity of the recipe. The Acadians (Cajuns), for the most part, do not use celery, thyme, paprika, bay leaves, oregano; instead, we use salt, black pepper, cayenne pepper, onions, garlic and maybe bell pepper. Some of the different types of gumbo we grew up eating were chicken and smoked sausage, seafood (dried shrimp, fresh shrimp, crab meat, and oysters), and okra gumbo with tasso (smoked pork cut into chunks). The okra is pre-cooked (smothered)with onions and tomatoes and a little salt. Although gumbo recipes vary slightly in the different areas of Acadiana, they share basic ingredients. With all of this info. shared, gumbo recipes are made of what you like, as long as you start with a ROUX. You are right! Gumbo file’ is often added individually if you want to thicken your gumbo, and it does change the flavor of your gumbo.
Thank you for giving credit where it is due from the different cultures of our region,
Acadiana.
This turned out to be excellent! I made this as written and spent about a half hour getting the roux to just about the color of a Hershey’s chocolate bar and it was time well spent. I used ‘Imagine’ low sodium chicken broth, which was rated as the best broth by Wirecutter, and they were right. The gumbo paired with Cheddar Bay biscuits was a huge hit at the dinner table. The only thing that could possibly have spoiled it would have been to add okra to the gumbo. 😉
Thanks as always, Jenn.
I wish to make this for guests. Can it be made ahead and add the sausage and shrimp closer to serving time ? Thank you for always sharing recipes that encourage me to try different cuisines.
Hi Jennie, Glad you like the recipes! Yes, you can definitely make it ahead as you’ve described. Hope everyone enjoys!
This gumbo is so tasty — there’s a depth of flavor and nice texture that I haven’t achieved with other gumbo recipes. As luck would have it, I had homemade chicken broth on hand. Took it to another level. Thanks so much for another excellent recipe.
Just finished eating it. So delicious. I could eat the entire pot. Love your recipes. I’ve made many and always delicious.
Our local Cajun restaurant closed down so my husband and I are thrilled that you shared this recipe with us. The pairing with the Cheddar Bay biscuits is spot on. This definitely took time to make and it’s worth it. Thank you