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.
Ingredients
Scale
Roux
- 1/2 cup butter (1 stick)
- 3/4 cup all-purpose flour
Vegetables & Aromatics
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 1 large green bell pepper, diced
- 1 tablespoon minced garlic (about 4 cloves)
- 2 cups cut okra (frozen or fresh)
- 1/4 cup chopped fresh parsley
Broth & Tomatoes
- 64 ounces chicken broth (8 cups)
- 2 cans diced tomatoes with green chilies (14.5 ounces each)
Meats & Seasonings
- 1 1/2 pounds smoked sausage, sliced
- 2 pounds large shrimp, peeled and deveined
- 3–4 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
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
