Description
This Creole Shrimp and Sausage Gumbo is a flavorful stew featuring shrimp, andouille sausage, and a mix of vegetables simmered in a rich Creole-seasoned broth. Serve it over white rice for a satisfying meal with a kick of spice.
Ingredients
Scale
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 12 oz andouille sausage (sliced)
- 1 lb raw shrimp (peeled and deveined)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups seafood or chicken stock
- 2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 green onions (sliced)
- 2 tablespoons chopped fresh parsley
- cooked white rice (for serving)
- hot sauce (optional)
Roux:
Gumbo:
Instructions
- Roux: In a large pot or Dutch oven, heat vegetable oil over medium heat. Whisk in flour and cook, stirring constantly, until roux is a deep brown color.
- Gumbo Base: Stir in onion, bell pepper, and celery. Add garlic, then andouille sausage. Pour in diced tomatoes, stock, Creole seasoning, smoked paprika, thyme, bay leaves, Worcestershire sauce, salt, and pepper. Simmer for 25–30 minutes.
- Add Shrimp: Add shrimp and cook for 5 minutes until pink. Remove from heat, stir in green onions and parsley. Serve over rice with hot sauce.
Notes
- You can use chicken or turkey sausage as a substitute for andouille.
- For extra heat, add cayenne pepper or diced jalapeños.
- Gumbo tastes even better the next day—refrigerate and reheat for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 460
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 170mg
