Name: Shrimp and Sausage Cajun Gumbo Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Cajun
Ingredients: 1/4 cup avocado oil, or butter; 1/3 cup all purpose flour; 1 yellow onion, diced; 1 green bell pepper, diced; 2 celery stalks, chopped; 4 garlic cloves, minced; 1 1/2 cups frozen okra; 1/4 cup green onions, for garnish; 12 oz. andouille chicken sausage or pork sausage; 1 lb. large shrimp, raw; peeled and deveined; 32 oz. chicken broth; 1 cup water; 14 oz. fire roasted diced tomatoes; 1 tbsp cajun seasoning; 1/2 tsp salt; 1/2 tsp cayenne pepper, optional; 1 tbsp coconut aminos; 2 bay leaves

Jump to Recipe· 4.9 from 8 reviews

If you’re craving something hearty, flavorful, and downright comforting, you’ll want to stick around for this amazing Shrimp and Sausage Cajun Gumbo Recipe. It’s my go-to when I want that perfect balance of smoky sausage, tender shrimp, and rich spices all simmered into a luscious stew that just hugs you from the inside out. Trust me, once you make this gumbo, it might just become your favorite weeknight dinner or that special dish you’ll want to serve when friends come over.

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Why This Recipe Works

Deep-Flavored Roux: The long, patient whisking creates a caramel-colored roux that gives the gumbo its signature nutty, rich taste.
Balanced Heat: The cajun seasoning and optional cayenne provide warmth without overpowering the shrimp and sausage.
Perfect Protein Pairing: Andouille sausage’s smoky goodness complements the delicate sweetness of fresh shrimp beautifully.
Simple Ingredients, Big Impact: Using classic veggies (onion, bell pepper, celery) plus good-quality broth and tomatoes makes this gumbo taste authentic and comforting.

Shrimp and Sausage Cajun Gumbo, Cajun Gumbo with Shrimp and Sausage, Spicy Cajun Seafood and Sausage Stew, Hearty Shrimp and Sausage Gumbo Recipe, Louisiana Cajun Gumbo - A large white pot filled with a spicy stew showing several layers: the top layer has a reddish-brown broth with black pepper sprinkled all over, pieces of green okra floating around, and slices of browned sausage distributed throughout. Below the surface, pale shrimp are visible, partially submerged in the thick broth. A wooden spatula is stirring the stew inside the pot, held by a woman's hand. The pot is placed on a white marbled surface with a small bowl of green chopped herbs nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Shrimp and Sausage Cajun Gumbo Recipe relies on a few essential ingredients that harmonize effortlessly. Each one adds a layer of flavor or texture you’ll appreciate, and I’ve picked some tips so you’re prepped to shop smart and use quality components.

Avocado oil (or butter): I love avocado oil for its high smoke point, making it perfect for that long roux without burning. Butter’s great too if you want a richer flavor.
All-purpose flour: This helps build your roux, so don’t shortchange it! For gluten-free or paleo diets, cassava or gluten-free flour works well.
Yellow onion, green bell pepper, celery: The classic “holy trinity” of Cajun cooking; they bring freshness and essential savory notes.
Garlic: Freshly minced garlic adds that fragrant depth that amplifies all the other tastes.
Andouille sausage (chicken or pork): I usually go for authentic andouille; its smoky, spicy kick is non-negotiable for gumbo.
Cajun seasoning: To keep things easy, a good quality blend brings all the essential spices without separate measuring.
Salt and cayenne pepper: For seasoning balance and heat control — cayenne is optional but I usually add just a touch.
Chicken broth and water: For the perfect gumbo base, rich broth is key; the water helps thin it out just enough.
Fire-roasted diced tomatoes: Adds a slight smokiness and acidity that brightens the stew.
Coconut aminos: This might be unexpected, but it adds a mild umami note that’s subtle and delicious.
Bay leaves: They infuse the gumbo with that classic aroma and subtle herbal flavor.
Large shrimp, peeled and deveined: Use fresh or thawed frozen — the shrimp cook quickly and bring sweetness and texture.
Frozen okra: It thickens the stew naturally and is a traditional gumbo ingredient for that classic finish.
Green onions: For garnish, bringing a fresh crunch and pop of color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Shrimp and Sausage Cajun Gumbo Recipe is how versatile it is for tuning to your tastes or dietary preferences. Whether you want it hotter, milder, or packed with extra veggies, there’s room to make it totally yours.

Heat it up: I love adding extra cayenne or a dash of hot sauce when serving for an extra punch, especially on chilly evenings.
Make it heartier: On days when I want something more filling, I stir in cooked rice or even a handful of cooked beans right before serving.
Vegetarian swap: Skip the sausage and shrimp; load up on mushrooms, extra okra, and plant-based sausage alternatives to keep the flavor while making it meat-free.
Slow cooker version: I’ve tried letting it simmer overnight in my slow cooker, which deepens the flavors beautifully and makes the house smell incredible.

Step-by-Step: How I Make Shrimp and Sausage Cajun Gumbo Recipe

Step 1: Prep Your Veggies and Sausage

First up, dice your yellow onion, green bell pepper, and celery — that holy trinity is a must-have base! Mince your garlic separately because you’ll add it after the veggies have softened. Chop your sausage into bite-sized slices. I like to have everything within arm’s reach before I start cooking. It keeps things flowing and helps avoid scrambling at the stove.

Step 2: Make the Roux (Patience Is Key!)

Add your avocado oil and flour to a heavy-bottomed pot or Dutch oven, then whisk constantly over medium heat — and I mean CONSTANTLY — for 20 minutes. I usually put on a podcast or some music to pass the time; it makes this step so much easier, and the roux will gradually shift from pale to a rich caramel shade. Don’t rush it! If it’s browning too fast or smells burnt, turn the heat down. No one wants a bitter gumbo.

Step 3: Sauté the Veggies and Sausage

Once your roux is perfect, toss in the diced onion, bell pepper, and celery. Let them sauté for about 5 minutes until softened, then add the garlic and cook for another minute until fragrant. Next, stir in the sausage, cajun seasoning, salt, and optional cayenne. Let the sausage brown a bit to bring out its smoky flavor before moving to the next step.

Step 4: Add Liquids and Simmer

Pour in the chicken broth, water, fire-roasted diced tomatoes (with juices!), coconut aminos, and toss in the bay leaves. Bring everything to a gentle boil, then reduce to a simmer uncovered for 50 minutes. This slow simmer builds depth and tenderizes the flavors. Meanwhile, if your shrimp aren’t prepped, peel and devein them now for the final step.

Step 5: Finish with Shrimp and Okra

After the long simmer, add your shrimp and frozen okra straight into the pot. Simmer for just 10 minutes until the shrimp turn pink and are cooked through — overcooking shrimp makes them rubbery, so keep a close eye here. Finally, fish out the bay leaves before ladling into bowls. Top with chopped green onions for a fresh crunch and color pop.

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Tips from My Kitchen

Keep Stirring the Roux: I learned the hard way that neglecting the roux leads to bitter spots — constant whisking keeps it silky and caramelized.
Use Andouille for Authentic Flavor: Substituting with another sausage can work, but the smoky spice of andouille really elevates this gumbo.
Don’t Overcook the Shrimp: Adding shrimp at the very end and simmering briefly keeps them tender and juicy.
Adjust Heat Gradually: I always add cayenne sparingly and tweak after tasting — you can always add more, but you can’t take it out!

How to Serve Shrimp and Sausage Cajun Gumbo Recipe

Garnishes

I always top my gumbo with plenty of sliced green onions because they add a subtle sharpness and fresh crunch that brightens up each spoonful. Sometimes, I’ll sprinkle a bit of fresh parsley for color and a squeeze of lemon juice if I want an extra zing. Hot sauce on the side is a must-have around here!

Side Dishes

Serve this gumbo classic style over steamed white rice — it soaks up all that delicious broth perfectly. I also love crusty French bread or buttermilk cornbread on the side to mop up every last drop. For veggies, a simple green salad or coleslaw pairs nicely as a bright counterpoint.

Creative Ways to Present

For special occasions, I’ve served this gumbo in mini cast iron skillets or sturdy bread bowls, which get everyone excited at the table. Another fun idea is layering the gumbo over dirty rice (rice cooked with sausage, bell pepper, and spices) for a restaurant-style Cajun feast. Adding a sprinkle of crispy fried okra on top adds a memorable texture twist.

Make Ahead and Storage

Storing Leftovers

After a big gumbo feast, I store leftovers in airtight containers and keep them in the fridge for up to four days. The flavors actually deepen as it sits, so it tastes even better the next day. Just make sure to cool it quickly and reheat thoroughly.

Freezing

This Shrimp and Sausage Cajun Gumbo Recipe freezes beautifully. I portion it out into freezer-safe containers or heavy-duty ziplock bags and freeze for up to six months. When you’re ready to enjoy, thaw it overnight in the fridge for best results. It’s my lifesaver for quick dinners on busy weeks.

Reheating

I usually reheat gumbo slowly on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps if it’s thickened too much. Avoid microwave reheating when possible—it can make the shrimp rubbery.

FAQs

Can I make this Shrimp and Sausage Cajun Gumbo Recipe ahead of time?

Absolutely! Gumbo tastes even better the next day as the flavors meld. You can prepare it a day ahead and reheat gently before serving, or freeze portions for later use.
What can I substitute for andouille sausage?

If you can’t find andouille, any smoked sausage such as kielbasa or chorizo will work, though it will slightly alter the flavor profile. Chicken sausage is a milder alternative.
Can I make this gumbo gluten-free or paleo?

Yes! To keep it gluten-free or paleo, swap the all-purpose flour with cassava flour or gluten-free flour when making the roux. The texture and flavor remain delicious.
How spicy is this gumbo? Can I adjust the heat?

This recipe has a moderate heat level from the cajun seasoning with an optional touch of cayenne. You can easily adjust the spice by reducing or omitting cayenne, or adding hot sauce at the table.

Final Thoughts

This Shrimp and Sausage Cajun Gumbo Recipe feels like a warm hug on a chilly day — rich, layered, and made truly special by how much love and a little patience go into that roux. I genuinely enjoy sharing this recipe with friends because it’s approachable but impressively flavorful. Give it a try, and I promise you’ll be hooked, coming back for seconds and maybe even thirds!