Cajun Style Shrimp and Sausage Gumbo

Rich, smoky, and full of bold Cajun spice, this shrimp and sausage gumbo is pure comfort in a bowl. Perfect for gatherings or cozy nights, serve it over rice with crusty bread for an unforgettable meal!

5 from 1 vote

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Course: Main Dish

Cuisine: Cajun / Creole

Keyword: Comfort Food, Mardi Gras Recipes, One Pot Meal, Southern Cooking

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 761kcal

Author: Jennifer Locklin

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Ingredients

2 pounds Gulf Brown shrimp peeled & deveined
2 pounds Andouille sausage quartered and sliced thick
2 cups onions chopped
2 cups bell pepper chopped
2 cups celery chopped
1 bunch green onions sliced
¾ cup oil
¾ cup flour
64 ounces chicken broth
2 teaspoons Slap Ya Mama Cajun seasoning
½ teaspoon cayenne pepper to taste
1 tablespoon Tabasco sauce to taste
2 teaspoons Kosher salt
4 cloves garlic minced
1 teaspoon onion powder
2 teaspoons fresh thyme leaves minced
2 bay leaves
⅓ cup flour
⅓ cup water
8 cups cooked rice or more if desired

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Instructions

Prepare the Sausage

Quarter and slice the sausage into thick pieces.
In a large Dutch oven or heavy-bottomed skillet, heat 2 tablespoons of oil or bacon grease over medium-high heat.
Add the sausage and cook until lightly browned, about 5 minutes.
Using a slotted spoon, transfer the sausage to a plate and set aside.
Pour the drippings into a heatproof measuring cup, adding extra oil if needed to reach ¾ cup.

Make the Roux

Return the ¾ cup of oil to the pan and heat over high heat until almost smoking.
Add the flour all at once, whisking constantly to prevent burning.
Reduce heat to medium-low and continue whisking until the roux turns a deep chocolate or copper color. This can take about 10-15 minutes.

Build the Flavor Base

Stir in the chopped onions and continue cooking, stirring occasionally, until the onions start to brown and the roux darkens further.
Add the celery, bell pepper, and garlic, cooking for another 3-4 minutes until softened. Be careful not to burn the garlic.
Stir in the Cajun seasoning, Tabasco, and cayenne pepper.

Simmer the Gumbo

Pour in half of the chicken broth, stirring to combine. Let it cook for about 5 minutes.
Add the bay leaves, salt, onion powder, and thyme.
Return the browned sausage to the pot, then pour in the remaining chicken broth.

Thicken the Gumbo

In a small bowl, whisk together the ⅓ cup flour and ⅓ cup water to create a smooth slurry.
Stir the slurry into the gumbo, mixing well to thicken the broth.
Bring to a boil, then reduce the heat to low and let simmer for about 45 minutes, stirring occasionally.

Add the Shrimp

Stir in the shrimp and sliced green onions.
Simmer for 5 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves before serving.

Serve

Ladle the gumbo over hot cooked rice.
Enjoy with crusty French bread or crackers.

Notes

Ingredient Substitutions

Sausage: If you can’t find Andouille, substitute with smoked sausage or chorizo for extra spice.
Chicken Broth: Use seafood stock for a richer shrimp flavor or beef broth for a deeper taste.
Cajun Seasoning: Creole seasoning can be used as an alternative. Adjust salt if your seasoning blend is salty.
Thickening: If you prefer a thinner gumbo, reduce or omit the flour-water slurry.

Slow Cooker Instructions

Brown the sausage in a skillet and transfer it to the slow cooker.
Make the roux in the same skillet, then add the onions, celery, and bell pepper. Cook for 3-5 minutes, then transfer the mixture to the slow cooker.
Add all remaining ingredients except the shrimp and green onions. Cook on low for 6-8 hours or high for 3-4 hours.
Stir in the shrimp and green onions during the last 30 minutes of cooking.

Instant Pot Instructions

Use the Sauté function to brown the sausage, then remove it.
Make the roux using the Sauté setting, stirring constantly until it reaches a deep brown color.
Stir in onions, celery, and bell pepper, cooking for a few minutes.
Add the seasonings, chicken broth, and sausage. Secure the lid and cook on Manual (High Pressure) for 20 minutes.
Quick release the pressure, then switch to Sauté mode and stir in the shrimp and green onions. Simmer for about 5 minutes, then serve.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.