Summary:
This shrimp and sausage gumbo is a simple one-pot recipe that uses easy-to-find ingredients and a homemade Cajun spice mix.
INGREDIENTS
Roux:
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1/4 cup cooking oil
Cajun Seasoning (Note 5):
- 1 tablespoon dried thyme leaves
- 2 teaspoons
garlic powder - 2 teaspoons
paprika - 2 teaspoons table salt
- 1 teaspoon
dry minced onion - 1 teaspoon
ground cayenne - 1 teaspoon ground black pepper
INSTRUCTIONS
- Make Seasoning: Stir together all Cajun seasoning ingredients in small bowl until well-mixed. Set aside.
- Make Roux: Heat oil in pot (Note 6) over medium heat. Add butter and flour. Stirring constantly, cook until roux develops dark caramel color, about 15 minutes.
- Cook Vegetables: Add chopped bell peppers, onions, and carrots to pot with roux. Stir until well-mixed with roux. Stirring occasionally, cook until vegetables soften and become fragrant, about 10 minutes.
- Simmer: Add crushed tomatoes, chicken broth, scallions, and Cajun seasoning to same pot. Bring to boil, then decrease heat to simmer over medium heat. Cover with lid and simmer for 1 hour.
- Add Meat: Uncover. Add shrimp and sausage to pot, stirring them in. Simmer uncovered until shrimp is opaque and cooked, about 5 minutes. Remove from heat and serve (Note 7).
NUTRITION
| Makes 8 Servings |
| Amount Per Serving: |
| Calories 340 (47% from fat) | Â |
| Total Fat 18g | 27% |
| Â Â Â Saturated Fat 6g | 30% |
| Cholesterol 156mg | 52% |
| Sodium 1310mg | 55% |
| Net Carb 17g | Â |
| Total Carb 21g | 7% |
| Â Â Â Dietary Fiber 4g | 16% |
| Â Â Â Sugars 7.5g | Â |
| Protein 26g | Â |
PHOTOS
Great recipe. The only thing missing is a bay leaf. Added that and a little more garlic, we love garlic, and it turned out perfect!!
I think it should have been diced tomatoes, not crushed. My husband is from Louisiana & we knew it wasn’t a traditional Gumbo, but we decided to try something different. Way too much tomato! More like a picante
We planned a trip to New Orleans for February so I thought I would start prepping our taste buds! This dish was amazing! I switched the carrots for celery because that’s what I had in my fridge but everything else followed to the recipe! I can’t wait to eat it again for lunch today!
This recipe is so good! The Andouille sausage really makes it authentic. I fry then slice it. I also like to use smoked paprika. So easy. My whole family loves it!
I made this on fat Tuesday. Excellent recipe. I used chicken thighs rather than shrimp an a 15 oz can of stewed tomatoes rather than 28 oz crushed. The flavor was amazing. Definitely a keeper.
Turned out amazing 😋 my husband and I don’t like bell peppers at all so instead I put in okra.
So good. I added 2 teaspoons of old bay seasoning snd left off the Cheyenne. I added half teaspoon of Louisiana hot sauce. I can’t do super hot. Oooweee! It’s good.
Love this easy recipe. I use uncooked Andouille sausage. Fry and slice it. It tastes even better as leftovers.
I made it and added a few things like celery, crab and sea bass. It turned out delicious. Thank you
I choose this recipe verses other on Pinterest because it had carrots – it was delicious. I used kielbasa sausage because I didn’t have any andouille – it was still delicious. I also used celery – once again still delicious! Can’t go wrong with gumbo even if the recipe isn’t 100% Cajun in my opinion:)
I have made hundreds of recipes that I’ve found on Pinterest. This is my first review, because it was SO fantastic! The depth of flavor was amazing. We loved the amount of heat in this gumbo. I did add a couple of stalks of celery, and I added the andouille when the stock, tomatoes and spices went in. I thought the andouille spices and Cajun spices might meld well if in longer. (Don’t know if it made any difference!) Overall, an excellent gumbo! Thanks so much! Also, I cut the recipe in half since there are only 2 of us…worked out great!
This was my first time cooking Gumbo on my own. This is straight to the point and extremely easy to do with these instructions. I should have probably cooked my Roux a little bit longer but I was worried about burning it so I just went with the Peanut Butter color. Even though it is still hot in Houston I wanted to cook something my family would love.
made it gluten free by making roux with coconut flour and cornstarch. thanks for a great recipe
I made this with some ham mixed in as well as shrimp and sausage. Loved it except for the sausage way to spicy for me.
Tried it first time. Verry hearty and delicious. Thank you! 🙂
Delish
Plan to make this does it freeze well?
Hi there! I haven’t tried freezing it, so I can’t say for sure. My guess is that it will freeze well; let me know if you give it a try!
Very easy and so good !!!
Have made many times (similar)…..love your recipes
Has anyone made this in an instant pot? Or a crock pot I’d love to try this recipe but I often work late and using an instant pot or crock pot would help wonders
It was great- I was so pleased it turned out. Perfect for a snowy Chicago Sunday meal!
I make this almost the samw way. But I first fry the sausage, remove, than make the roux. Return the sausage when putting in the rest, along with chicken thighs that have skinned removed. I only add shrimp for the last 5 minutes of cooking.
I made this and it was wonderful!
OMG OMG OMG!!!!So delicious!!
And your Cajun seasoning mix is amazing so I made it and put it in a jar and my husband can’t wait to use it when he BBQ’s!! I just joined your website and can’t wait to make EVERYTHING!!! Thank you
Penny Mefford
Great dish and very easy.