Gumbo with Andouille Sausage & Shrimp
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This gumbo recipe combines smoky andouille sausage and tender shrimp in a rich, deeply flavorful broth thickened with a dark roux.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Gumbo is one of Louisiana’s most iconic dishes, and there are countless ways to make it. But no matter the variation, two things are essential: a rich, deeply browned roux (pronounced “roo”)—a mixture of fat and flour cooked until it’s the color of chocolate—and the holy trinity of onions, bell peppers, and celery.
In my gumbo recipe, the deeply browned roux creates a savory foundation, while smoky sausage and shrimp give the broth even more depth and flavor. Creole seasoning adds a gentle kick, bringing everything together. The roux takes a little patience, but the process is straightforward, and I’ll walk you through it step by step. Spoon the gumbo over hot white rice and dig in.
“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
How To Make Gumbo
Brown the sausage: Heat a little oil in a large Dutch oven or heavy-bottomed pot. Add the andouille and cook until nicely browned on all sides. Transfer to a cutting board and set aside.
Make the roux: Add the remaining oil and flour to the pot and cook over medium heat, stirring slowly and constantly and scraping into the corners of the pot. The roux will gradually darken as it cooks. You’re looking for the color of milk chocolate and a toasty, nutty aroma. If it starts to smoke, lower the heat or briefly remove the pot from the burner. Be patient here!
Cook the vegetables: Add the onion, celery, and bell pepper directly to the roux and cook, stirring frequently, until softened.
Add the broth and seasoning: Slowly pour in the chicken broth, whisking as you go to keep things smooth. Stir in the tomato paste, seasoning, and herbs, then simmer for about 20 minutes.
Add the sausage and shrimp: Slice the browned sausages and add them to the pot along with the shrimp. Let it simmer for a few minutes, just until the sausage is heated through and the shrimp turn opaque. Be careful not to overcook the shrimp.
Finish and serve: Remove the bay leaves and stir in the scallions. Spoon white rice into bowls and ladle the gumbo around it.
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
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 Chachere'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.
Notes
- 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.
See more recipes:
If you love Louisiana cooking, try my red beans and rice and jambalaya next. Like gumbo, they’re both hearty, flavorful dishes made with smoky andouille sausage and the classic holy trinity of vegetables.
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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