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If you’re craving a dish that brings together bold spices, tender shrimp, and smoky sausage in a warm, comforting bowl, then you absolutely need to try this Easy Shrimp & Sausage Gumbo. It’s a vibrant celebration of flavor and texture, balancing the rich depth of a perfectly browned roux with fresh vegetables and a kick of heat, all simmered into a dish that feels like a giant, delicious hug from the heart of Louisiana. Whether you’re a longtime gumbo lover or curious to try your hand at this classic stew for the first time, this recipe is straightforward enough to make any day feel special.

Easy Shrimp & Sausage Gumbo Recipe - Recipe Image

Ingredients You’ll Need

Getting your hands on the right ingredients is the first step to that incredible gumbo experience. Each element here is simple yet essential, bringing its own charm to the mix — from the buttery roux that builds the base, to the smoky sausage that adds depth, and the fresh shrimp that brightens every spoonful.

Butter (1/2 cup): This is the foundation for your roux, giving richness and helping develop that golden-brown color.
All-purpose flour (¾ cup): Combined with butter to create the roux thickening your gumbo beautifully.

Yellow onion (1 large, diced): Adds sweetness and savory depth to the gumbo’s flavor.
Celery (3 stalks, diced): Provides a subtle crunch and freshness that balances the dish.

Green bell pepper (1 large, diced): Infuses vibrant color and a mild vegetal flavor classic to Cajun cooking.
Minced garlic (1 tablespoon, about 4 cloves): This punch of aromatic goodness wakes up the taste buds.
Chicken broth (64 ounces): The liquid heart that carries all flavors and achieves the perfect gumbo consistency.

Diced tomatoes with green chilies (2 cans, 14.5 oz each): Adds a slight tang and gentle heat to brighten the stew.
Smoked sausage (1 ½ pounds, sliced): Brings smoky, savory depth with every bite.
Okra (2 cups, cut, fresh or frozen): Traditional gumbo thickener that also delivers a unique vegetable texture.

Bay leaves (3): Infuse subtle herbal notes that round out the spices beautifully.
Black pepper (1 teaspoon): For a warm, sharp edge.
Italian seasoning (1 teaspoon): A blend that complements the garlic and herbs well.

Ground coriander (½ teaspoon): Adds a mellow citrusy brightness underneath the bold flavors.
Salt (½ teaspoon): Balances and enhances all the other ingredients.
Ground cumin (¼ teaspoon): Brings an earthy warmth that deepens the gumbo’s character.

Cayenne pepper (¼ teaspoon): Just enough heat to keep things lively without overpowering.
Large shrimp (2 pounds, peeled and deveined): The star protein that turns this into a seafood lover’s dream.
Fresh parsley (¼ cup, chopped): A bright finishing touch that adds freshness and color.

How to Make Easy Shrimp & Sausage Gumbo

Step 1: Perfect the Roux

Start by melting butter in a large stockpot over medium-high heat, then whisk in the flour. This combination will cook for 5 to 7 minutes, constantly whisking until the roux turns a beautiful golden brown—think the color of peanut butter—and fills the kitchen with a nutty aroma. This takes patience but is absolutely the secret to that signature gumbo flavor and thickness.

Step 2: Build the Flavor Base

Next, stir in the diced onion, celery, green bell pepper, and minced garlic. The roux will coat these veggies, continuing to brown and marry the flavors while the onions become translucent. This classic “holy trinity” is essential for a gumbo that’s balanced with just the right sweetness and crunch.

Step 3: Add the Broth and Tomatoes

Pour about half of the chicken broth into the pot, whisking thoroughly to incorporate any flour lumps and smooth out the base. Then add the remaining broth along with the diced tomatoes with green chilies, bay leaves, and the full array of spices. Bring everything up to a gentle boil. This step is where the dish really starts to come together.

Step 4: Simmer with Okra and Sausage

Stir in the cut okra and smoky sausage slices. Reduce the heat to medium-low and let the gumbo simmer gently until the okra is tender and the flavors have mingled beautifully. The okra not only thickens the gumbo naturally but also gives it that traditional bite.

Step 5: Finish with Tender Shrimp

Finally, add the peeled and deveined shrimp to the pot. Cook for 5 to 8 minutes until the shrimp turn a lovely pink and firm up just right. Stir in the chopped fresh parsley at the end for a burst of color and bright herbaceous flavor. Now your Easy Shrimp & Sausage Gumbo is ready to be enjoyed!

How to Serve Easy Shrimp & Sausage Gumbo

Garnishes

Sprinkle chopped green onions or extra fresh parsley on top for an inviting pop of green. Sometimes a dash of hot sauce or a squeeze of fresh lemon juice can add another layer of excitement to each spoonful. The little garnishes make a big difference in elevating the presentation and flavor.

Side Dishes

A bowl of gumbo begs for simple yet satisfying sides like fluffy white rice or even a vibrant green chile rice. A crusty French bread or buttery cornbread works wonders to soak up every last drop of that luscious broth. Pairing with a light salad can add refreshing contrast.

Creative Ways to Present

Serve your Easy Shrimp & Sausage Gumbo in rustic bowls with a sprinkle of freshly chopped parsley and a wedge of lemon on the side. For a festive touch, serve it in individual mini cast iron skillets or in hollowed-out bread bowls. These ideas make your meal feel even more special and memorable whether for family dinners or casual gatherings.

Make Ahead and Storage

Storing Leftovers

Gumbo actually tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container and refrigerate up to 3 to 4 days. Be sure to cool it before sealing to keep it fresh and flavorful.

Freezing

This gumbo freezes brilliantly. Portion it into freezer-safe containers or heavy-duty bags, leaving some room for expansion. It can stay frozen for up to 3 months without losing any of its rich flavor or texture. Just thaw overnight in the fridge when ready to enjoy.

Reheating

Reheat gumbo gently in a pot over medium-low heat, stirring occasionally until warmed through. If the gumbo thickens too much, simply add a splash of water or broth to loosen the texture. Avoid the microwave if possible to keep the shrimp tender and prevent uneven heating.

FAQs

Can I use fresh okra instead of frozen?

Absolutely! Fresh okra works wonderfully in this gumbo and often adds a better texture. Just be sure to wash and slice it well before adding. Frozen okra is a convenient alternative that usually cooks faster.

What type of sausage is best for this recipe?

Smoked sausage, such as andouille or kielbasa, is preferred for that traditional smoky punch. However, you can also use any smoked or spicy sausage you enjoy to customize the flavor.

Is this gumbo spicy?

This Easy Shrimp & Sausage Gumbo has a gentle kick thanks to the cayenne and diced tomatoes with green chilies, but it’s not overwhelmingly spicy. You can adjust the cayenne to your taste or add hot sauce when serving for extra heat.

Can I make this gumbo without seafood?

Yes! While shrimp adds wonderful flavor and texture, you can substitute with chicken or simply use extra sausage and vegetables to create a delicious, hearty gumbo without seafood.

What type of rice pairs best with gumbo?

Long-grain white rice is the classic choice, providing a fluffy base that soaks up the gumbo perfectly. For a flavorful twist, try green chile rice or even dirty rice to complement the dish.

Final Thoughts

There’s truly nothing like a warm bowl of Easy Shrimp & Sausage Gumbo to bring comfort and joy to the table. The rich roux, smoky sausage, tender shrimp, and perfectly spiced broth come together in a dish that’s both simple to make and endlessly satisfying. I can’t wait for you to try this recipe and make it your new go-to for cozy meals that wow every single time.

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Easy Shrimp & Sausage Gumbo Recipe

★★★★★

5.1 from 10 reviews

Author: Lila

Total Time: 1 hour
Yield: 8 servings 1x
Diet: Halal

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Description

This Easy Shrimp & Sausage Gumbo is a hearty, flavorful Southern classic combining a rich roux, aromatic vegetables, smoked sausage, okra, and succulent shrimp simmered in a spiced broth. Perfect for a comforting family meal, it brings together bold Cajun flavors with a smooth, thick texture.

Instructions

Make the Roux: In a large stockpot, melt the butter over medium-high heat. Whisk in the flour and continue to whisk constantly for 5-7 minutes until the roux turns a golden brown color, resembling peanut butter, and emits a nutty aroma. This forms the thickening base of your gumbo.

Cook the Vegetables: Add the diced onion, celery, green bell pepper, and minced garlic to the roux. Cook until the onion becomes translucent, allowing the roux to coat the vegetables and continue browning lightly for added depth of flavor.
Add Chicken Broth: Slowly whisk in about half of the chicken broth, ensuring the roux fully incorporates without lumps to create a smooth gumbo base.
Add Remaining Ingredients: Pour in the remaining broth along with the diced tomatoes with green chilies, bay leaves, and all the spices (black pepper, Italian seasoning, ground coriander, salt, cumin, cayenne pepper). Bring the mixture to a low boil over medium heat. Then add the sliced smoked sausage and okra. Reduce heat to medium-low and simmer until the okra is tender and fully cooked.

Cook Shrimp and Finish: Stir in the peeled and deveined shrimp and cook for 5-8 minutes until the shrimp turn pink and firm. Finally, mix in the chopped fresh parsley. Remove from heat and serve warm.

Notes

Use freshly peeled and deveined shrimp for the best flavor and texture.
The roux must be watched closely to prevent burning—constant whisking is key.

Okra acts as a natural thickener; fresh or frozen can be used.
Adjust cayenne pepper to your desired heat level to make it spicier or milder.
Serve over cooked rice for a complete meal.

Leftovers store well in the refrigerator for 3-4 days and can be frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 40 minutes

Category: Soup/Stew
Method: Simmering
Cuisine: Cajun/Creole

Nutrition

Serving Size: 1.5 cups
Calories: 390
Sugar: 6g

Sodium: 900mg
Fat: 22g
Saturated Fat: 8g

Unsaturated Fat: 12g
Trans Fat: 0.2g
Carbohydrates: 20g

Fiber: 4g
Protein: 30g
Cholesterol: 180mg

Keywords: shrimp gumbo, sausage gumbo, cajun recipe, creole gumbo, seafood stew, southern cooking