What the Heck Is This?
This is shrimp gumbo, baby. One of Louisiana’s finest gifts to the world. It’s smoky, spicy, savory, and packed with the holy trinity of Cajun cooking (that’s onion, celery, and bell pepper for the uninitiated). And in this version, tender shrimp swims in a rich, deeply flavored roux-based broth with andouille sausage, tomatoes, and just enough heat to make your lips tingle—in a good way. Serve it over rice, let your guests know they’re about to get messy, and don’t forget a cold drink to wash it all down.
Why You’ll Love This Recipe
• The flavor is deep—we’re talking layers of smoky sausage, slow-cooked roux, and warm Cajun spices
• It’s hearty but not heavy—shrimp keeps things light and bright while still feeling like a full meal
• One big pot = less cleanup and more chill time
• A great way to impress people with your “I totally know how to make gumbo” energy
• Freezes like a dream, so double the batch and thank yourself later
The Good Stuff You’ll Need
• 1 lb large raw shrimp (peeled and deveined, tails off)
• ½ lb andouille sausage, sliced into rounds
• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (with juices)
• 4 cups seafood stock (or chicken broth if you’re in a pinch)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning (plus more to taste)
• ½ tsp black pepper
• Salt to taste
• Dash of hot sauce (optional but very encouraged)
• 1 tbsp Worcestershire sauce
• Cooked white rice, for serving
• Optional: chopped parsley and sliced green onions for garnish
Let’s Do This
- Make the Roux (This Is Serious Business)
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and stir constantly—constantly, no walking away—for about 15 to 20 minutes until it turns a deep, rich brown like milk chocolate. If you burn it, you’ll have to start over. Sorry, there are no shortcuts here. The roux is what makes gumbo, gumbo. - Sauté the Holy Trinity
Once the roux hits that perfect deep brown color, immediately stir in the diced onion, bell pepper, and celery. Sauté for 5–7 minutes until they start to soften. Then toss in the garlic and cook for another minute until fragrant. - Build the Flavor
Add the sliced andouille sausage and cook for 5 minutes to let it brown a bit and release some of its smoky goodness. Then pour in the diced tomatoes (with juice), stock, bay leaves, thyme, smoked paprika, Cajun seasoning, pepper, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. - Add the Shrimp
Stir in the shrimp and simmer for another 5–7 minutes, just until the shrimp are pink and cooked through. Don’t overcook them—they should be tender, not rubbery. Taste and adjust the seasoning with salt, more Cajun seasoning, or a dash of hot sauce if you like it bold (and we hope you do). - Serve It Right
Spoon the gumbo over hot cooked white rice and garnish with chopped parsley or sliced green onions if you’re feeling fancy. Serve with cornbread or crusty bread for dipping and don’t forget extra hot sauce on the side.
Make-Ahead Tips
Gumbo gets better with time. Seriously. Make it the day before and reheat it gently on the stove. The flavors will deepen and it’ll taste even richer the next day. Store in the fridge up to 3 days or freeze for up to 3 months.
Switch It Up
• Want it meatier? Add cooked chicken thighs or crab meat
• Want it spicier? Add cayenne pepper or swap in spicy sausage
• No shrimp? Use scallops or chunks of firm white fish like cod
Questions People Actually Ask
Can I make this gluten-free?
Yep. Use a gluten-free flour blend to make your roux and be sure your sausage and broth are GF too.
What’s the difference between gumbo and jambalaya?
Gumbo is a stew served over rice, while jambalaya is a rice dish where the rice cooks in the same pot.
Do I really have to make a roux?
If you want real gumbo flavor, yes. It’s worth it. Deep, nutty, and thick—it’s the backbone of the dish.
Is this authentic Cajun gumbo?
It’s inspired by Cajun tradition, but every gumbo cook has their own take. This one’s shrimp-heavy, spicy, and rich with tomato and sausage.
Shrimp Gumbo Recipe (A Big Bowl of Bold Cajun Comfort)
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings
Description
This is shrimp gumbo, baby. One of Louisiana’s finest gifts to the world. It’s smoky, spicy, savory, and packed with the holy trinity of Cajun cooking (that’s onion, celery, and bell pepper for the uninitiated). And in this version, tender shrimp swims in a rich, deeply flavored roux-based broth with andouille sausage, tomatoes, and just enough heat to make your lips tingle—in a good way. Serve it over rice, let your guests know they’re about to get messy, and don’t forget a cold drink to wash it all down.
Ingredients
• 1 lb large raw shrimp (peeled and deveined, tails off)
• ½ lb andouille sausage, sliced into rounds
• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (with juices)
• 4 cups seafood stock (or chicken broth if you’re in a pinch)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning (plus more to taste)
• ½ tsp black pepper
• Salt to taste
• Dash of hot sauce (optional but very encouraged)
• 1 tbsp Worcestershire sauce
• Cooked white rice, for serving
• Optional: chopped parsley and sliced green onions for garnish
Instructions
Make the Roux (This Is Serious Business)
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and stir constantly—constantly, no walking away—for about 15 to 20 minutes until it turns a deep, rich brown like milk chocolate. If you burn it, you’ll have to start over. Sorry, there are no shortcuts here. The roux is what makes gumbo, gumbo.Sauté the Holy Trinity
Once the roux hits that perfect deep brown color, immediately stir in the diced onion, bell pepper, and celery. Sauté for 5–7 minutes until they start to soften. Then toss in the garlic and cook for another minute until fragrant.Build the Flavor
Add the sliced andouille sausage and cook for 5 minutes to let it brown a bit and release some of its smoky goodness. Then pour in the diced tomatoes (with juice), stock, bay leaves, thyme, smoked paprika, Cajun seasoning, pepper, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.Add the Shrimp
Stir in the shrimp and simmer for another 5–7 minutes, just until the shrimp are pink and cooked through. Don’t overcook them—they should be tender, not rubbery. Taste and adjust the seasoning with salt, more Cajun seasoning, or a dash of hot sauce if you like it bold (and we hope you do).Serve It Right
Spoon the gumbo over hot cooked white rice and garnish with chopped parsley or sliced green onions if you’re feeling fancy. Serve with cornbread or crusty bread for dipping and don’t forget extra hot sauce on the side.
Notes
Want it meatier? Add cooked chicken thighs or crab meat
• Want it spicier? Add cayenne pepper or swap in spicy sausage
• No shrimp? Use scallops or chunks of firm white fish like cod
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: ~410 kcal per serving
- Protein: ~30g per serving