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Easy Creole Shrimp and Sausage Gumbo

Easy Creole Shrimp and Sausage Gumbo

Smoky and savory Creole gumbo loaded with andouille, shrimp, and okra in a rich, dark roux. Serve hot over fluffy rice for a cozy, crowd-pleasing bowl.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 0.45 cup vegetable oil
  • 0.45 cup all-purpose flour for the roux
  • 1 lb andouille sausage sliced into half-moons
  • 1.25 lb large shrimp peeled and deveined
  • 1.5 cup yellow onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup celery, chopped
  • 1.5 tbsp garlic, minced
  • 1.5 cup diced tomatoes drained
  • 6 cup low-sodium chicken stock warm
  • 1.75 cup sliced okra fresh or frozen
  • 1.5 tbsp Creole seasoning
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.5 tsp crushed bay leaf
  • 1.25 tsp kosher salt to taste
  • 0.75 tsp black pepper
  • 2 tsp hot sauce to taste
  • 1 tsp Worcestershire sauce
  • 0.5 cup green onions, sliced for garnish
  • 0.25 cup fresh parsley, chopped for garnish
  • 0.5 tsp filé powder optional, for serving
  • 4 cup cooked white rice for serving

Instructions

Preparation Steps

  • Warm the oil in a heavy pot over medium heat. Sprinkle in the flour, whisking constantly to form a roux.
  • Stir and cook the roux until deep peanut-butter brown, 12–18 minutes, lowering heat if it darkens too fast.
  • Add onion, bell pepper, and celery. Cook, stirring, until softened and glossy, about 5 minutes.
  • Stir in the garlic and cook 1 minute until fragrant.
  • Add the andouille and cook until lightly browned at the edges, about 3 minutes.
  • Mix in tomatoes, Creole seasoning, thyme, smoked paprika, crushed bay leaf, and Worcestershire. Cook 2 minutes.
  • Gradually whisk in the warm chicken stock until smooth. Bring to a gentle boil, then reduce to a simmer.
  • Add the okra. Simmer uncovered 25–30 minutes, stirring occasionally. Adjust thickness with a splash of stock if needed.
  • Season with salt, black pepper, and hot sauce to taste.
  • Stir in the shrimp and cook just until pink and curled, 3–5 minutes. Remove from heat and rest 5 minutes.
  • Finish with green onions and parsley. Sprinkle filé powder in individual bowls if using, and serve over rice.

Notes

Variation: Swap andouille with smoked turkey sausage, or add crab meat with the shrimp. For a thinner gumbo, whisk in extra warm stock; for thicker body, simmer a few minutes longer off a low bubble. Filé powder thickens and adds aroma—dust it over individual bowls rather than the pot.
Storage: Cool completely, then refrigerate up to 3 days or freeze up to 2 months. Reheat gently and add a splash of stock to loosen if needed.
This recipe is an original creation inspired by classic Easy Creole Shrimp and Sausage Gumbo flavors. All ingredient ratios and instructions are independently developed.