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Shrimp And Sausage Gumbo

Updated Aug 10, 2021Published Oct 28, 2016 By Julia 42 CommentsThis post may contain affiliate links.

Summary:
This shrimp and sausage gumbo is a simple one-pot recipe that uses easy-to-find ingredients and a homemade Cajun spice mix.
close up view of shrimp and sausage gumbo

Shrimp & Sausage Gumbo

4.8 from 26 votes
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Prep: 30 mins
Cook: 1 hr 30 mins
Yield: 8 servings

INGREDIENTS

  • 1 pound raw shrimp, peeled and deveined
  • 4 links smoked Andouille sausage, sliced (Note 1)
  • 2 bell peppers, chopped (Note 2)
  • 1 yellow onion, chopped
  • 1 cup chopped carrots (Note 3)
  • 5 scallions, sliced (Note 4)
  • 28-ounce can crushed tomatoes
  • 4 cups chicken broth

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) ย 
Total Fat 18g 27%
ย ย ย Saturated Fat 6g 30%
Cholesterol 156mg 52%
Sodium 1310mg 55%
Net Carb 17g ย 
Total Carb 21g 7%
ย ย ย Dietary Fiber 4g 16%
ย ย ย Sugars 7.5g ย 
Protein 26g ย 
Vitamin A 96% ยท Vitamin C 101% ยท Calcium 11% ยท Iron 20%

PHOTOS

close up view of shrimp and sausage gumbo
cooking gumbo in a dutch oven
overhead view of shrimp and sausage gumbo

NOTES & TIPS

(1) Sausage. About 12 ounces weight.
(2) Bell Peppers. I use 1 red bell pepper and 1 orange bell pepper.
(3) Carrots. I use 20 baby-cut carrots, which is about 1 cup chopped. To save preparation time, consider buying mirepoix (pre-chopped carrots, onions, and celery) and using about 6 cups of it to replace the bell peppers, onions, and carrots used in this recipe.
(4) Scallions. Also known as green onions. I use the green parts and some of the white parts.
(5) Cajun Seasoning. This homemade Cajun seasoning mix is easy to make using common spice ingredients, but you can save time by substituting with 3 to 4 tablespoons of a store-bought Cajun seasoning packet.
(6) Pot. Use a 5-quart or larger sturdy pot. I use a dutch oven.
(7) Serving / Leftovers. Pair this delicious gumbo with steamed rice, quinoa, or riced cauliflower. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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Filed Under: Mains: Seafood, Per Serving: More Than 10g Net Carbs Tagged With: bell pepper, carrot, cayenne, dried thyme, flour, garlic, garlic powder, more10ingredients, more60min, onion, sausage, scallions, shrimp, stovetop, tomatoes

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Shannon

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!!

Vote Up3Vote Down  Reply
4 years ago
Ashley

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 thatโ€™s what I had in my fridge but everything else followed to the recipe! I canโ€™t wait to eat it again for lunch today!

Vote Up2Vote Down  Reply
3 years ago
Jackie

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!

Vote Up2Vote Down  Reply
5 years ago
Mary

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.

Vote Up1Vote Down  Reply
11 months ago
Julie Jolly

Turned out amazing ๐Ÿ˜‹ my husband and I don’t like bell peppers at all so instead I put in okra.

Vote Up1Vote Down  Reply
1 year ago
Christy Fletcher

So good. I added 2 teaspoons of old bay seasoning snd left off the Cheyenne. I added half teaspoon of Louisiana hot sauce. I canโ€™t do super hot. Oooweee! Itโ€™s good.

Vote Up1Vote Down  Reply
1 year ago
Aud

I think it should have been diced tomatoes, not crushed. My husband is from Louisiana & we knew it wasnโ€™t a traditional Gumbo, but we decided to try something different. Way too much tomato! More like a picante

Vote Up1Vote Down  Reply
2 years ago
Jackie

Love this easy recipe. I use uncooked Andouille sausage. Fry and slice it. It tastes even better as leftovers.

Vote Up1Vote Down  Reply
3 years ago
Sofia Harris

I made it and added a few things like celery, crab and sea bass. It turned out delicious. Thank you

Vote Up1Vote Down  Reply
4 years ago
Maggi

I choose this recipe verses other on Pinterest because it had carrots – it was delicious. I used kielbasa sausage because I didnโ€™t have any andouille – it was still delicious. I also used celery – once again still delicious! Canโ€™t go wrong with gumbo even if the recipe isnโ€™t 100% Cajun in my opinion:)

Vote Up1Vote Down  Reply
4 years ago
Kim H

I have made hundreds of recipes that Iโ€™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. (Donโ€™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 usโ€ฆworked out great!

Vote Up0Vote Down  Reply
10 days ago
Sabrina Robinson

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.

Vote Up0Vote Down  Reply
3 years ago
Anita

made it gluten free by making roux with coconut flour and cornstarch. thanks for a great recipe

Vote Up0Vote Down  Reply
3 years ago
Patty

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.

Vote Up0Vote Down  Reply
3 years ago
David

Tried it first time. Verry hearty and delicious. Thank you! ๐Ÿ™‚

Vote Up0Vote Down  Reply
4 years ago
Leo

Delish

Vote Up0Vote Down  Reply
4 years ago
florine

Plan to make this does it freeze well?

Vote Up0Vote Down  Reply
4 years ago
Julia

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!

Vote Up1Vote Down  Reply
4 years ago
Barbara Ligsay

Very easy and so good !!!

Vote Up0Vote Down  Reply
4 years ago
Ted

Have made many times (similar)…..love your recipes

Vote Up0Vote Down  Reply
5 years ago
Kaela

Has anyone made this in an instant pot? Or a crock pot Iโ€™d love to try this recipe but I often work late and using an instant pot or crock pot would help wonders

Vote Up0Vote Down  Reply
5 years ago
Gina

It was great- I was so pleased it turned out. Perfect for a snowy Chicago Sunday meal!

Vote Up0Vote Down  Reply
5 years ago
Pat

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.

Vote Up0Vote Down  Reply
5 years ago
Kkay

I made this and it was wonderful!

Vote Up0Vote Down  Reply
5 years ago
Penny

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 canโ€™t wait to use it when he BBQโ€™s!! I just joined your website and canโ€™t wait to make EVERYTHING!!! Thank you
Penny Mefford

Vote Up0Vote Down  Reply
5 years ago
Craig C

Great dish and very easy.

Vote Up-1Vote Down  Reply
2 years ago

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