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A bowl of New Orleans gumbo served over rice with a spoon.

Classic Louisiana Gumbo Recipe with Shrimp and Sausage

A simple, but traditional gumbo that combines the rich flavor of shrimp, andoulle sausage, and spices that's sure to please the whole family!
5 from 1 vote
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Author Kori Butler
Prep Time 15 minutes
Cook Time 3 hours 35 minutes
Total Time 3 hours 50 minutes
Course Soup and Stew Recipes
Cuisine American
Servings 6
Calories 393 kcal

Ingredients
  

  • 4 tablespoons butter, divided
  • ¼ cup flour
  • 1 medium green bell pepper (chopped)
  • 1 small onion (chopped)
  • 2 stalks celery (chopped)
  • 2 cloves garlic (minced)
  • 1 (12 to 14-ounce) package smoked andouille sausage (cut into ½" thick slices)
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 tablespoon creole seasoning
  • 1 tablespoon fresh parsley
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 pound medium shrimp (peeled, deveined, tail removed)
  • 4 green onions (sliced)
  • salt and pepper to taste

Instructions
 

  • Preheat a large dutch oven over medium heat with 1 tablespoon of butter. Brown the sliced sausage on both sides, about 5 to 7 minutes. Remove andouille from the pan and set aside covered with foil.
  • Add the remaining 4 tablespoons of butter to the same pot and melt. Whisk in flour. Reduce heat to medium-low if needed, and stir constantly (to avoid burning) until the roux is dark caramel colored, about 15 minutes.
  • Add celery, onion, green pepper. Cook an additional 25 minutes, stirring occasionally until the vegetables are very soft and lightly browned. Add garlic in the last 2 minutes. (Note: The recipe can be made in advance up to this point)
  • Reduce heat to low. Add in broth, diced tomatoes, parsley, thyme, creole seasoning, and bay leaves. Bring to a gentle simmer and continue cooking 2½ hours, stirring occasionally.
  • In the last 10 minutes of simmering add in raw shrimp, cooked andouille sausage, and green onions.
  • Remove bay leaves. Serve over hot cooked rice.

Kori's Tips

Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
VARIATIONS:
  • Cooked cubed or shredded chicken may be added when the raw shrimp is added. Diced ham may also be used.
  • Cajun seasoning may be substituted for the Creole seasoning.
  • To kick up the heat use cayenne pepper, red pepper flakes, or hot sauce.
TIPS:  Cook the roux slowly to avoid burning. Stir it almost constantly until it reaches a dark caramel color. Do not rush this step.
TIME-SAVERS:
  • Make the roux in advance and store in an airtight container up to 3 days.
  • You can also cook the roux, and then onions, bell pepper, celery, and garlic then refrigerate or freeze until later. 

Nutrition

Calories: 393kcalCarbohydrates: 14gProtein: 27gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 187mgSodium: 808mgPotassium: 717mgFiber: 2gSugar: 3gVitamin A: 996IUVitamin C: 27mgCalcium: 106mgIron: 3mg
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