Authentic Cajun Shrimp & Sausage Gumbo: The Ultimate Comfort Food

By Jason Griffith

Introduction

If there’s one dish that defines Southern comfort food, it has to be Gumbo. This isn’t just a soup or a stew; it’s a culinary ritual, a melting pot of flavors and traditions that tells a story with every spoonful. My version of Cajun Shrimp and Sausage Gumbo is a love letter to that deep, smoky, and utterly satisfying flavor profile that warms you from the inside out.

The heart and soul of any great gumbo is the roux—a dark, nutty foundation that gives the dish its characteristic color and depth. Getting the roux right can feel intimidating, but I promise you, with a little patience, it’s entirely achievable. When you combine that perfect dark roux with the holy trinity of Cajun cooking—onion, bell pepper, and celery—plus spicy Andouille sausage and plump, tender shrimp, you create a masterpiece.

This isn’t a weeknight, 30-minute meal, but it is one that’s surprisingly straightforward once you nail that roux. Trust me, the time spent stirring is a small price to pay for the incredible depth of flavor you’ll achieve. Ready to stir up a little Southern magic? Let’s get cooking!

Why I Love This Recipe

I’ve made more batches of gumbo than I can count, and this Cajun Shrimp and Sausage Gumbo recipe remains my absolute favorite. Why? It strikes the perfect balance.

First, the Andouille sausage. It brings a spicy, smoky kick that permeates the broth and gives the dish its backbone. Second, the shrimp. They add a delicate sweetness and a wonderful texture contrast to the rich, hearty broth.

But perhaps the real reason I keep coming back to this is the incredible comfort it delivers. On a cold evening, or when I’m just craving a deeply satisfying meal, nothing hits the spot quite like a big bowl of gumbo served over steaming white rice. It’s an instant mood booster and a guaranteed crowd-placer. If you enjoy authentic Southern flavors, you’ll also love this similar but simpler Cajun Chicken & Sausage Gumbo recipe.

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Ingredients

This recipe uses simple, fresh ingredients to achieve complex flavor.

Quantity	Ingredient	Notes
1 lb	Shrimp	Peeled and deveined, tail on or off.
12 oz	Andouille sausage	Sliced into rounds.
1/4 cup	Vegetable oil	Or another neutral oil.
1/4 cup	All-purpose flour	For the roux.
1 medium	Onion	Chopped.
1	Green bell pepper	Chopped.
2 stalks	Celery	Chopped.
3 cloves	Garlic	Minced.
1 (14.5 oz) can	Diced tomatoes	Undrained.
4 cups	Chicken broth	Low sodium is best.
1 tsp	Cajun seasoning	Adjust to your spice preference.
1/2 tsp	Dried thyme
2	Bay leaves	Essential for depth of flavor.
To Taste	Salt and black pepper
2 Tbsp	Fresh parsley	Chopped, for garnish.
–	Cooked white rice	For serving.

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Swaps and Notes

• Protein: If you can’t find Andouille, use another high-quality smoked sausage like Kielbasa, but be sure to add a pinch more Cajun seasoning for that smoky heat. You can also swap the shrimp for cooked, shredded chicken for a change of pace.
• Heat Level: Adjust the Cajun seasoning amount or add a dash of hot sauce to the pot if you want more fire.
• Vegetables: While not traditional in all gumbos, you can add 1 cup of sliced okra with the broth for a thicker texture and classic Southern flavor. For another great sausage and veggie dish, try this Tomato Skillet with Okra and Sausage.
• Roux: The 1:1 ratio of oil to flour is crucial. Don’t substitute butter—it burns too quickly.

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Step-by-Step Instructions

Follow these simple steps for a perfect, rich gumbo every time.

1. Make the Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly, until the mixture transforms into a deep, rich brown color, similar to milk chocolate or a penny. This will take about 10–12 minutes. Do not stop stirring, as the roux can burn quickly!
2. Sauté the Trinity: Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes.
3. Brown the Sausage: Stir in the sliced Andouille sausage and cook for another 7 minutes until the sausage is browned and has released its fat and flavor into the roux mixture.
4. Simmer the Broth: Add the can of diced tomatoes (undrained) and the chicken broth. Stir in the Cajun seasoning, thyme, bay leaves, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover partially, and cook for 25 minutes. This allows the flavors to meld beautifully.
5. Add the Shrimp: Increase the heat back up to a gentle simmer. Add the peeled and deveined shrimp to the pot. Cook for about 7 minutes, or until the shrimp are pink, opaque, and cooked through. Avoid overcooking them!
6. Finish and Serve: Stir in the chopped fresh parsley. Remove and discard the bay leaves. Taste the gumbo and adjust the salt and pepper as needed. Cook for 3 more minutes and then serve immediately, piping hot, over mounds of fluffy white rice.

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Tips for Success

• Roux Patience is Key: The darker the roux, the deeper the flavor, but be careful not to burn it! If you see any black flecks, you’ve burnt it and need to start over. A peanut-butter color is too light; aim for milk or dark chocolate.
• Don’t Overcook the Shrimp: Shrimp cook fast. Adding them at the very end ensures they remain tender and juicy. Overcooked shrimp are rubbery.
• Let It Rest: While the recipe is designed to be served right away, gumbo is one of those dishes that tastes even better the next day after the flavors have fully married.

Serving Suggestions and Pairings

Gumbo is a hearty meal all by itself, but a few simple sides can complete the Southern experience.

• Traditional Side: Serve with a simple side of toasted, buttered French bread or cornbread for dipping into the rich broth.
• Drink Pairing: A crisp, cold beer is a classic match for the spice. For a cocktail, the tartness of a classic Margarita Recipe cuts through the richness beautifully.
• Complete the Feast: Want to make it a full spread? Serve a warm batch of Easy Cheesy Chicken Sliders as an appetizer.

Nutritional Information (Per Serving)

• Calories: Approx. 420-480 (Highly dependent on sausage fat content)
• Protein: Approx. 35g-40g
• Fat: Approx. 20g-25g
• Carbohydrates: Approx. 20g-25g

Note: Nutritional values are estimated based on typical ingredients and preparation.

Storage and Leftover Tips

Gumbo is an excellent dish for making ahead and storing.

• Storage: Let the gumbo cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freezing: Gumbo freezes beautifully! Pour the cooled gumbo (without the rice) into freezer-safe containers, leaving about an inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: Frozen shrimp can sometimes become slightly tougher after thawing, but the flavor will still be fantastic.
• Reheating: Reheat gently on the stovetop over medium-low heat. Add a splash of broth or water if it seems too thick.

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More Recipes You Will Love

If you loved the deep, savory comfort of this gumbo, you’re going to want to check out some of my other favorite recipes that offer cozy, crowd-pleasing flavors.

• For a similar Southern feel but with chicken: You have to try my recipe for Cajun Chicken & Sausage Gumbo. It’s a slightly different take but with all the smoky goodness you crave.
• For another one-pot, comforting dish: My go-to recipe for a satisfying dinner is Chicken Enchiladas. They’re perfect for feeding a crowd and freezing well, just like gumbo.
• For a quick weeknight dinner with similar flavors: This Tomato Skillet with Okra and Sausage is a speedy way to get big Southern flavor on the table fast.

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Final Thoughts

Gumbo is more than just a dish; it’s an event. It’s the perfect centerpiece for a Sunday dinner, a holiday gathering, or just a deeply satisfying meal to chase away the chill. The key to its success lies in taking the time to build that dark roux and letting the ingredients simmer long enough for all the flavors to deepen and harmonize.

While I love this shrimp and sausage combination, feel free to experiment with other proteins once you’ve mastered the base. But for now, take a moment to savor that first spoonful—the smoky spice of the sausage, the tenderness of the shrimp, the warmth of the broth. You’ve created something truly special.

If you make this Cajun Shrimp & Sausage Gumbo, please let me know how it turned out! Drop a comment below with your thoughts and any tips you discovered. And don’t forget to follow me on Chefmaniac.com for more recipes that bring classic comfort food to your table. Happy cooking!