Best Louisiana Gumbo Recipe with Sausage and Shrimp

This easy gumbo recipe is a true Southern staple—bold, hearty, and full of flavor! It’s inspired by traditional Louisiana gumbo and features smoky andouille sausage, juicy shrimp, fire-roasted tomatoes, and a rich, slow-cooked roux. If you’ve never made a gumbo recipe before, don’t worry—this one is approachable, flexible, and made for real life.

A white bowl and pot of gumbo served over white rice.

Jump to:

The backstory.
It's a must make.
What is gumbo?
Gumbo vs. jambalaya vs. étouffée.
What you'll need.
Make it your own.
Flexible dietary swaps.
How to make this gumbo recipe.
How to serve it.
Kori's tips.
FAQs
📖 The recipe.
Keep the good eats coming.
💬 What readers are saying.

The backstory.

After a long stretch on the road during an RV trip, we made a last-minute stop at a little diner tucked off a Louisiana highway. We were just looking for a quick bite—but what we got was the most incredible gumbo we’d ever tasted. It was bold, comforting, and absolutely packed with flavor. The kind of meal that stays with you long after the last bite.

When we got home, I couldn’t stop thinking about that gumbo. This recipe is my heartfelt attempt to recreate it—not rushed or simplified, but made the slow, soulful way. It takes time, yes—but that’s part of the magic. Let it simmer, let the flavors deepen, and you’ll have a bowl of Louisiana comfort that’s 100% worth every minute.

xoxo Kori

It's a must make.

It’s the real deal. This isn’t a shortcut version—it’s a true, slow-simmered gumbo that brings bold Creole flavor in every bite.

Layered, rich flavor. Between the andouille sausage, shrimp, herbs, and deep, dark brown roux and broth, every spoonful is packed with warmth and comfort.

Perfect for weekend cooking. When you’ve got time to spend in the kitchen, this is the kind of dish that rewards you with cozy, soul-satisfying results.

Big flavor, slow simmer—this is the kind of meal that feeds your soul.

What is gumbo?

Gumbo is a beloved Louisiana stew with deep roots in Southern food history. While every family has their own twist, most gumbo recipes start with the “holy trinity” of vegetables: onion, celery, and green pepper. Then comes the roux—a slow-cooked flour and butter mixture that gives this dish its deep, nutty flavor and signature thickness.

Depending on the version, gumbo can be Creole or Cajun inspired. Creole gumbo (like this one) often includes tomatoes, while Cajun gumbo skips them. Either way, a good gumbo is all about layers of flavor built up over time.

Gumbo vs. jambalaya vs. étouffée.

Let’s break it down real quick:

Gumbo = A stew served over rice, thickened with a roux.
Jambalaya = A one-pot rice dish where everything cooks together.
Étouffée = More like a gravy-thick seafood stew, also served over rice, but made with a lighter roux.

They're all delicious in their own way—this Louisiana gumbo recipe just happens to be my personal favorite!

What you'll need.

Ingredients needed for making this Louisiana gumbo recipe.

Here's what you'll need to make this classic gumbo recipe:

Butter & Flour – To make that rich, caramel-colored roux.
Onion, Celery & Green Bell Pepper – The flavorful veggie base.
Garlic – Because every good gumbo needs it.
Smoked Andouille Sausage – Spicy, smoky andouille sausage is an essential.
Fire-Roasted Diced Tomatoes – Adds a bold smoky twist.
Chicken Stock – Or sub veggie broth to keep it plant-forward.
Creole Seasoning – Grab a store-bought blend or make your own.
Bay Leaves, Thyme & Parsley – Classic herb accents.
Shrimp – Raw, peeled, and deveined (they’ll cook fast!).
Green Onions – For fresh, zesty garnish.
Salt & Pepper – Season to taste.

For exact ingredient quantities, please see the recipe card below!

Make it your own.

This gumbo recipe has deep Louisiana roots but plenty of room for flexibility. Here are some tasty, practical ways to personalize it with what you’ve got:

Cooked chicken may be added at the same time as the shrimp. Shredded chicken or cubed is fine.
A combination of vegetable oil and butter may be used.
Make it a shrimp gumbo and omit the andouille.
Add fresh okra to bulk up the veggies and add extra texture. Did you know that okra will also help the thicken the gumbo?
No fire-roasted tomatoes? Cajun gumbo style skips them—just double down on spices.
Stir in some cayenne pepper or red pepper flakes and a dash of hot sauce at the end for extra heat (or serve it on the side).
Filé powder can be used to deepen the flavor (think sassafras and root beer) and thicken the gumbo, but it is harder to find.
Add fresh thyme or chopped parsley if you have them on hand for a herbaceous finish.

Flexible dietary swaps.

This Louisiana gumbo recipe can be easily adapted to fit different dietary needs—without losing its rich, bold flavor:

Gluten-free: Use a gluten-free flour blend in the roux and double-check sausage labels.
Dairy-free: Swap butter with plant-based alternatives like olive oil or avocado oil.
Lower carb: Serve over cauliflower rice instead of white rice for a plant-forward twist.
Plant-based vegetarian gumbo: Replace the sausage and shrimp with mushrooms, jackfruit, or other meaty vegetables. Use vegetable stock in place of chicken stock.
Pescatarian: Leave out the sausage and go all in on seafood—try a mix of shrimp, crab, or white fish for a simple seafood gumbo.

How to make this gumbo recipe.

Here’s a step-by-step overview:

Browning smoked sausage in a white stock pot.

Brown the andouille

Sear it in a large dutch oven to build flavor, then set aside.

Adding flour to melted butter in a stock pot then stirring until dark brown for gumbo.

Make the roux

Melt butter, whisk in the flour, and stir until the color is a rich caramel brown.

Cooking the holy trinity of vegetables celery onion and green bell pepper in a white pot.

Cook the veggies

Add celery, onion, and pepper. Sauté until tender, then stir in the garlic.

Pouring broth and adding seasoning to a white pot of gumbo.

Simmer

Add chicken broth, tomatoes, herbs, and seasoning. Let everything mingle for about 30 minutes.

Adding raw shrimp and sausage to the Louisiana gumbo in a white pot.

Add shrimp & sausage

Stir them in at the end so the shrimp doesn’t overcook.

How to make roux for gumbo.

Making a roux might sound intimidating, but it’s honestly therapeutic! Just whisk constantly over medium heat until it turns a deep, golden brown. This step builds the entire foundation of your gumbo, so take your time and enjoy the process—it’s worth every minute.

How to serve it.

A round white bowl with shrimp and sausage gumbo served over rice and garnished with green onions.

This Louisiana gumbo is hearty on its own, but here are some favorite pairings:

White or cauliflower rice – Classic or lower-carb, both work beautifully.
Sliced green onions & parsley – For a fresh pop on top.
Kick up the spice with your favorite hot sauce.
Cornbread or crusty bread – For soaking up all that goodness.
Deviled eggs, coleslaw, or potato salad – If you’re going for the full Southern spread.

Kori's tips.

Low and slow is the name of the game. Gumbo isn’t a rush job. Let the roux take its time getting that deep, golden brown color—it’s worth every minute for the flavor it brings.
If you need to thicken the gumbo you can either simmer and reduce the liquid, make a cornstarch slurry of (1 tablespoon of cold water and 1 tablespoon of cornstarch) - or you can use a gumbo file powder which is very traditional in cajun and creole gumbo but it is harder to find.
Meal prep tip! Make the roux in advance and store in an airtight container up to 3 days. All veggies can be prepped ahead several days ahead as well.
Prep everything before you start. Once the roux is going, you won’t want to step away to chop veggies. Have your trinity (onion, celery, and bell pepper) ready to go.
Adjust the seasoning. Taste as you go and adjust if needed. Creole seasoning blends can vary, so it’s okay to add a little more at the end if you want a bolder flavor.
Add the shrimp at the end. Shrimp cook quickly—toss them in during the last 5–10 minutes so they stay juicy and tender, not rubbery.
Even better the next day. Like most stews, gumbo gets better with time. Make it ahead if you can and let the flavors deepen overnight in the fridge.

FAQs

How do I store it?

Let the leftover gumbo cool before storing it in an airtight container. It keeps well in the fridge for up to 4 days—or freeze it for up to 3 months. The flavor actually gets better over time, so leftovers are a win!

Does gumbo taste better the longer you cook it?

Yes! Like any good stew, the flavors deepen over time. If you can, make it a day ahead!

Does gumbo use stock or broth?

In this recipe, we use broth, but you can use either stock or broth. Using stock or broth will add to the flavor of the gumbo.

What can I add to gumbo for flavor?

Gumbo is layer upon layer of flavors that come together for a really delicious end result. Start with a roux that you let carmelize, then add your veggies and chicken stock, let it simmer with spices and herbs, and finish with flavorful smoked sausage and shrimp.

Do tomatoes belong in gumbo?

That depends! This Louisiana gumbo recipe is Creole-style, so yes, it includes tomatoes. Cajun versions typically skip them. As with most recipes, you will find many variations and interpretations!

Can I use chicken instead of shrimp?

Absolutely. This gumbo recipe is super flexible—chicken thighs, crab, or even tofu work too.

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Pinterest pin with a white bowl of gumbo served over rice.

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