Shrimp and Sausage Gumbo

 Easy shrimp and sausage gumbo with big, bold flavors is the perfect hearty, comforting soup! The whole family will beg for seconds. 

Shrimp and Sausage Gumbo | lecremedelacrumb.com

 A couple of months back my dad and brother took a little trip down to New Orleans for a big football game. The game was originally supposed to be held in Texas but due to inclement weather, it had to be relocated at the last minute.

My dad and brother’s tickets had to be changed, new flights had to be booked, new hotels had to be reserved, and it seemed like the whole event was going to be stressful and miserable for them.

Turns out they had an even better time than they’d ever hoped for because in their words “New Orleans is everything it’s ever been cracked up to be”.

Shrimp and Sausage Gumbo | lecremedelacrumb.com

They did a lot of fun things while they were there, but what they raved the most about was the food. No surprise! Southern food is notorious for being crazy delicious and it did not disappoint.

One dish my brother could not stop talking about was a seafood gumbo he’d tried while on the trip. He went on and on and ON about it.

All that talk about gumbo got me in the mood, big time, and I realized that even though I’ve had gumbo before – and LOVED it – I didn’t have my own recipe for it! Shame shame shame. I took care of that real quick though.

Shrimp and Sausage Gumbo | lecremedelacrumb.com

This recipe is very straight-forward with simple ingredients and easy-to-follow steps. It starts with a roux, which is a creamy soup base made from oil and flour. Once your roux is bubbling in the bottom of the pot, you add alllllll the stuff. The shrimp, sausage, veggies, seasonings, and mix it all together.

Put the lid on the pot, let it simmer for 10-15 minutes or so, and that’s it my friends. It’s ready to serve, ready to garnish, ready to be devoured.

Shrimp and Sausage Gumbo | lecremedelacrumb.com

As you know, I love my food real spicy, but I toned down the spice in this recipe for those who don’t dig the heat quite as much as I do, and made it really easy to amp it back up if you are a fellow heat lover.

I love to garnish my shrimp and sausage gumbo with a whole lot of cracked black pepper and freshly chopped thyme or parsley, and serve it alongside some French bread. This comforting, flavor-boasting soup will warm your belly all season long!

Shrimp and Sausage Gumbo | lecremedelacrumb.com

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Shrimp and Sausage Gumbo

Easy shrimp and sausage gumbo with big, bold flavors is the perfect hearty, comforting soup! The whole family will beg for seconds. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/3 cup oil
  • 1/4 cup flour
  • 4 cups chicken or vegetable broth
  • 1-2 pounds medium or large shrimp, peeled and de-veined tails removed
  • 1 pound andouille sausage sliced
  • 3 stalks celery chopped
  • 1 medium white or yellow onion diced
  • 1 red bell pepper diced
  • 1 6-ounce can tomato paste
  • 3 teaspoons minced garlic
  • 1 15-ounce can diced tomatoes including liquid
  • gumbo seasoning see below
  • 2-4 teaspoons hot sauce - preferrably Cholula

Gumbo Seasoning

  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian seasoning blend (or sub equal parts dried oregano, dried thyme, and dried basil)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes less for milder heat
  • 1 cup cooked long grain rice optional
  • 1/2 pound frozen okra optional

Instructions

  1. Stir together all Gumbo Seasoning ingredients and set aside. In a large pot over medium-high heat, add oil. Stir in flour and continue to stir with a whisk until mixture is browned and creamy. 

  2. Add broth, shrimp, sausage, celery, red bell peppers, onions, tomato paste, garlic, diced tomatoes, Gumbo Seasoning, and hot sauce and stir to combine everything. 

  3. Cover and cook for 10-15 minutes. Gumbo should be boiling, veggies should be tender, and shrimp should be opaque. Taste and add salt, pepper, and hot sauce if desired. Garnish with chopped parsley or fresh thyme and serve. 

Recipe Notes

For a more traditional gumbo, stir in 1/2 pound frozen okra along with the other vegetables, and stir in 1 cup cooked long grain rice just before serving. 

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Comments

Sounds good, can I use old bay seasoniong?

    Old Bay doesn’t have the same taste as a Cajun seasoning, I would recommend making or finding a Cajun seasoning. 🙂

This looks absolutely delish! About how many servings would you say this would be?

Do you cook the sausage before you add to the mix?

I think all (or at least most) Cajuns and Creoles can agree that this is not gumbo. This is closer to a sauce piquante or a shrimp creole, which uses a blonde roux…but even then, Cholula sauce? And

People make gumbos in many different ways, but once you add tomatoes, you’ve got a different dish. The tomatoes take over the flavors that make gumbo what it is.

You probably learned that “creole” dishes usually make use of the tomato, which is true, but not in the case of gumbo. The difference between “creole” and “cajun” gumbo is that creole gumbo more often uses a much darker, almost black roux, whereas a cajun gumbo uses a more milk chocolate colored roux. Creole gumbos are often use more roux, making them thicker than cajun gumbos.

I’m sure your taste looks good, but cajuns and creoles hold their culinary foods sacred, and you will hear an earful if you claim to have a recipe of one of those dishes that doesn’t even remotely resemble any authenticity. Get educated next time before posting something like this. Feel free to call it “your version” of gumbo all you want, but I wouldn’t expect anyone to take you seriously, as I wouldn’t expect someone to take me seriously if I posted “my version” of spaghetti and didn’t use tomatoes and served whatever sauce I made over rice instead of spaghetti noodles.

    I am not a very good cook but even I noticed a few things , first is that you never put shrimp in until the last few minutes of cooking and no okra… , Also Mexican hot sauce, o well.

    Very well said Bren. Knowledge is power.