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Cajun Shrimp and Sausage Gumbo

Elina James
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Soups
Cuisine Southern
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 lb (450 g) smoked Andouille sausage, sliced into ½-inch rounds
  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes (optional)
  • 6 cups chicken or seafood stock
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste
  • 2 cups cooked white rice (for serving)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Hot sauce (optional, for serving)

Instructions
 

  • Make the Roux: In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Gradually whisk in flour to form a roux. Cook, stirring constantly, for 15–20 minutes until the roux is a deep brown color, similar to chocolate.
  • Cook Vegetables: Add onions, bell peppers, and celery (the “holy trinity” of Cajun cooking) to the roux. Sauté for 5–6 minutes until softened. Add garlic and cook 1 minute.
  • Add Sausage and Stock: Stir in sliced sausage and cook for 3–4 minutes. Gradually add stock while stirring to avoid lumps.
  • Season and Simmer: Add diced tomatoes (if using), Cajun seasoning, smoked paprika, thyme, bay leaves, cayenne, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
  • Add Shrimp: Stir in shrimp and simmer for 5–7 minutes until shrimp are cooked through and pink.
  • Adjust Seasoning: Taste and adjust seasoning as needed. Remove bay leaves before serving.
  • Serve: Serve gumbo over cooked white rice. Garnish with fresh parsley and optional hot sauce.