If you are craving a soul-warming, deeply flavorful dish that packs a punch and carries the heart of Louisiana’s rich food culture, this Creole Shrimp and Sausage Gumbo Recipe is exactly what you need in your kitchen. It combines tender shrimp and smoky andouille sausage, all nestled in a rich, dark roux-based stew with the vibrant “holy trinity” of bell pepper, onion, and celery. Every spoonful bursts with aromatic Creole spices and a harmonious depth that’s perfect for any occasion, whether it’s a cozy weeknight or a festive gathering.
Ingredients You’ll Need
Creating this Creole Shrimp and Sausage Gumbo Recipe may seem complex, but the ingredient list is straightforward and essential. Each component plays a key role in building the deep layers of flavor, from the smokiness of andouille sausage to the bright freshness of diced tomatoes and herbs.
- Vegetable oil (1/2 cup): The base for your roux to provide richness and help develop that signature deep color.
- All-purpose flour (1/2 cup): Essential for making the roux, which thickens the gumbo and adds a toasted, nutty flavor.
- Green bell pepper (1, diced): Adds a sweet crunch and vibrant color as part of the holy trinity.
- Small onion (1, diced): Brings sweetness and depth to balance the savory elements.
- Celery stalks (2, diced): Offers an aromatic, fresh bite crucial to authentic Creole flavor.
- Garlic (4 cloves, minced): Adds a subtle heat and complexity that enhances the whole dish.
- Diced tomatoes (1 can, 14.5 oz): Provides acidity and moisture, brightening the stew.
- Paprika (1 teaspoon): For warmth and mild sweetness that complements the sausage.
- Dried thyme (1 teaspoon): A herbaceous note that echoes traditional Creole seasonings.
- Cayenne pepper (1/2 teaspoon): Adds heat—adjust to your preferred spice level to personalize the dish.
- Smoked paprika (1 teaspoon): Enhances smokiness and depth beyond the sausage.
- Black pepper (1/2 teaspoon): A subtle kick that lifts the overall seasoning.
- Salt (1/2 teaspoon): Balances flavors and heightens the dish’s savoriness.
- Bay leaf (1): Infuses a gentle earthy aroma during cooking.
- Andouille sausage (1/2 lb, sliced): Spicy and smoky, this is the heart of the meat flavors.
- Raw shrimp (1 lb, peeled and deveined): Tender seafood that cooks quickly and adds a sweet briny bite.
- Seafood or chicken broth (4 cups): The flavorful liquid base that brings everything together.
- Creole seasoning (2 teaspoons): The perfect blend of herbs and spices, adding authenticity and depth.
- Worcestershire sauce (2 teaspoons): Contributes umami and a slight tanginess that rounds off the gumbo.
- Hot sauce (1 tablespoon, optional): For those who want an extra layer of heat at serving.
- Cooked white rice: The classic bed for serving gumbo, soaking up all the rich sauce.
- Chopped green onions and parsley: Fresh garnishes that add color and a lively finish.
How to Make Creole Shrimp and Sausage Gumbo Recipe
Step 1: Make the Roux
Start by combining the vegetable oil and flour in a large heavy-bottomed pot or Dutch oven over medium heat. Whisk these constantly for 15 to 20 minutes until the mixture darkens to a deep chocolate brown, which will add a rich, toasty flavor and beautiful color to your gumbo. Patience here is key—don’t rush, and be very careful not to let it burn.
Step 2: Sauté the Holy Trinity
Once your roux is ready, add the diced green bell pepper, onion, and celery. These three veggies form Louisiana’s famous “holy trinity” that creates the fundamental savory flavor base. Cook for 5 to 7 minutes until softened, stirring often. Then stir in the minced garlic for one more minute, letting its aroma bloom without burning.
Step 3: Add Tomatoes and Spices
Pour in the diced tomatoes with their juices to bring both moisture and acidity to the gumbo. Sprinkle in the paprika, dried thyme, cayenne pepper, smoked paprika, black pepper, salt, bay leaf, Worcestershire sauce, and Creole seasoning. Stir everything together well so that every bite will have a perfect balance of heat and herbaceous notes.
Step 4: Simmer with Broth and Sausage
Now, pour in the seafood or chicken broth and add the sliced andouille sausage. Bring to a simmer over medium heat and let it cook uncovered for 20 to 25 minutes. This slow bubbling action allows the flavors to mingle and the gumbo to thicken just the right amount.
Step 5: Cook the Shrimp
Next, add the peeled and deveined shrimp, giving them about 5 to 7 minutes to turn pink and tender. Taste your gumbo and adjust seasoning if necessary, adding hot sauce if you like things spicy. Don’t forget to remove the bay leaf before serving to avoid any unexpected bitterness.
How to Serve Creole Shrimp and Sausage Gumbo Recipe
Garnishes
Fresh garnishes like chopped green onions and parsley add vibrant color and a burst of freshness that balance the richness of the gumbo. These simple touches aren’t just pretty—they brighten the flavor and provide a lovely crunch.
Side Dishes
The classic accompaniment is steamed white rice, which soaks up the luscious gumbo broth beautifully while keeping the dish hearty and satisfying. Cornbread or French bread on the side can also be fantastic to mop up every flavorful drop.
Creative Ways to Present
For a fun twist, serve the gumbo in hollowed-out bread bowls or over creamy polenta instead of rice. You can also provide extra hot sauce and chopped fresh herbs at the table so everyone can customize their bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
This Creole Shrimp and Sausage Gumbo Recipe tastes even better the next day after all those flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Gumbo freezes wonderfully if you want to prepare ahead. Allow it to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Note that the shrimp may become a bit firmer after freezing, but it remains delicious.
Reheating
Reheat gumbo gently on the stovetop over low heat, stirring occasionally until warmed through. If it thickens too much in the fridge or freezer, add a splash of broth or water to loosen the consistency as you warm it up.
FAQs
Can I use another type of sausage instead of andouille?
Absolutely! While andouille is traditional and adds a distinct smoky spice, you can substitute with kielbasa or chorizo, but keep in mind the flavor profile will shift slightly.
Is this gumbo spicy?
The recipe has a moderate heat level thanks to cayenne pepper, smoked paprika, and Creole seasoning. You can dial it up or down by adjusting these spices or adding hot sauce to taste.
Can I make this gumbo gluten-free?
Yes! Replace the all-purpose flour in the roux with a gluten-free flour blend or use cornstarch as a thickener, but the texture and flavor will be a bit different from the traditional roux.
What is the “holy trinity” in Cajun and Creole cooking?
It’s the classic combination of diced green bell pepper, onion, and celery that forms the foundation of many Louisiana dishes, including gumbo, jambalaya, and étouffée.
Can I add vegetables like okra or corn to this gumbo?
Yes! Okra is a popular addition that helps thicken the gumbo naturally and adds texture. Corn can add sweetness and crunch, so feel free to experiment to suit your taste.
Final Thoughts
Making this Creole Shrimp and Sausage Gumbo Recipe is like inviting a little piece of Louisiana into your home, filling your kitchen with irresistible aromas and your heart with joy. It’s a classic dish that showcases how simple ingredients come together to create something spectacular and comforting. Grab your pot, gather those lovely ingredients, and get ready to enjoy a bowl of pure Creole magic that’s sure to become a favorite dish you’ll want to revisit time and again!
Print
Creole Shrimp and Sausage Gumbo Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Description
A rich and hearty Creole Shrimp and Sausage Gumbo featuring a deeply browned roux, the classic ‘holy trinity’ of vegetables, bold Creole spices, and tender shrimp and andouille sausage. This traditional Louisiana-style gumbo is slow simmered on the stovetop to develop complex flavors and is perfect served over steamed white rice with fresh green onions and parsley garnish.
Ingredients
Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Vegetables & Aromatics
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with juice
Spices & Seasonings
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- 2 teaspoons Creole seasoning
- 2 teaspoons Worcestershire sauce
- 1 tablespoon hot sauce (optional)
Proteins & Broth
- 1/2 lb andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined
- 4 cups seafood or chicken broth
To Serve
- Cooked white rice
- Chopped green onions and parsley, for garnish
Instructions
- Make the Roux: In a large heavy-bottomed pot or Dutch oven, whisk together the vegetable oil and flour over medium heat. Stir constantly for 15 to 20 minutes until the mixture turns a deep, chocolate brown color, taking care not to burn it, as this forms the flavorful base of the gumbo.
- Sauté Vegetables: Add diced green bell pepper, onion, and celery (the ‘holy trinity’) to the roux. Cook for 5 to 7 minutes, stirring often, until the vegetables soften. Then stir in the minced garlic and cook for another minute until fragrant.
- Add Seasonings and Tomatoes: Stir in the diced tomatoes with their juice, paprika, dried thyme, cayenne pepper, smoked paprika, black pepper, salt, bay leaf, Worcestershire sauce, and Creole seasoning. Mix thoroughly to combine all flavors.
- Simmer with Broth and Sausage: Pour in the seafood or chicken broth and add the sliced andouille sausage. Bring the mixture to a simmer and cook uncovered for 20 to 25 minutes to allow the gumbo to thicken slightly and the flavors to meld.
- Add Shrimp and Finish Cooking: Add the raw shrimp to the pot and cook for an additional 5 to 7 minutes or until the shrimp turn pink and are cooked through. Taste and adjust seasoning as desired, adding hot sauce if preferred. Remove the bay leaf.
- Serve: Ladle the gumbo over cooked white rice and garnish with chopped green onions and parsley. Serve hot and enjoy this comforting Creole classic.
Notes
- For a thicker gumbo, simmer the stew longer to reduce the liquid or mash some cooked vegetables into the broth.
- Adding okra or crab meat can provide an authentic Creole twist and additional texture and flavor.
- Adjust cayenne and hot sauce quantities to suit your preferred heat level.
- Using andouille sausage adds smokiness, but you can substitute with smoked sausage if unavailable.
