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Sausage and Shrimp Gumbo

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hrimp and sausage gumbo, seafood gumbo recipe, gumbo with okra shrimp and sausage

I don’t know about you, but I could really go for some gumbo right now. It’s been cold and rainy all week, and a big bowl of steaming hot gumbo would be the perfect comfort food. But I also don’t want to spend hours in the kitchen slaving over a pot.

That’s where this sausage and shrimp gumbo recipe comes in. It’s easy to make, and it tastes delicious! So come on – let’s get cooking!

hrimp and sausage gumbo, seafood gumbo recipe, gumbo with okra shrimp and sausage

As a mom, I’m always looking for quick and easy recipes that I can make for my family. This sausage and shrimp gumbo is one of our favorites. It’s flavorful and hearty, and best of all, it only takes about 30 minutes to make.

hrimp and sausage gumbo, seafood gumbo recipe, gumbo with okra shrimp and sausage

So if you’re looking for something delicious and satisfying, give this gumbo a try. I promise you won’t be disappointed!

So, if you’re in the mood for something hearty and delicious, give this Fried Potatoes Onions and Smoke Polish Sausage recipe a try.

hrimp and sausage gumbo, seafood gumbo recipe, gumbo with okra shrimp and sausage

The combination of flavors is sure to please even the most discerning palate. And don’t forget – potatoes are packed with nutrients, so you can feel good about indulging in this dish!

hrimp and sausage gumbo, seafood gumbo recipe, gumbo with okra shrimp and sausage

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That’s where this sausage and shrimp gumbo recipe comes in. It’s easy to make, and it tastes delicious!

Why do I love this recipe?

  • There are plenty of reasons to love this shrimp and sausage gumbo recipe. For starters, it’s packed with flavor.
  • The shrimp and sausage add a nice richness to the gumbo, while the okra provides a touch of sweetness and texture. Plus, it’s easy to make and can be on the table in under an hour.
  • Shrimp and sausage gumbo is one of my favorite seafood dishes. It’s hearty, flavorful, and easy to make.
  • Plus, it’s a great way to use up any shrimp or sausage that you have on hand. This recipe is also versatile – feel free to use whatever type of shrimp or sausage you like.
hrimp and sausage gumbo, seafood gumbo recipe, gumbo with okra shrimp and sausage

Can you let gumbo simmer all day?

Yes, you can let gumbo simmer all day. In fact, some people say that gumbo tastes even better the next day. If you’re going to let gumbo simmer all day, be sure to add a little extra liquid (water or stock) to account for evaporation.

What can I add to gumbo to make it thicker?

There are a few things you can do to thicken up your gumbo:

  • Add some roux: Roux is a mixture of flour and fat (usually oil) that is used to thicken stews and soups. You can make a roux by cooking equal parts flour and oil together in a skillet over low heat until the mixture becomes thick and bubbly. Then, just stir it into your gumbo.
  • Add some cornstarch: Cornstarch is another common thickening agent for soups and stews. Just mix together equal parts cornstarch and water to form a slurry, then stir it into your gumbo.
  • Add some okra: Okra is not only a key ingredient in gumbo, but it can also help to thicken the dish. The Slimy substance that is released from the okra as it cooks will help to thicken the gumbo.
  • Add some flour: You can also thicken your gumbo by stirring in some flour. Just be sure to cook the flour in a bit of oil first, or else it will taste raw and not very good.

Why is my gumbo not thick?

There are a few reasons why your gumbo might not be as thick as you’d like. One reason could be that you didn’t use enough roux. Roux is a mixture of flour and fat that’s used to thicken gumbo. If you don’t use enough roux, your gumbo will be thin.

Another reason why your gumbo might not be thick enough is that you didn’t cook it long enough. Gumbo needs to simmer for at least an hour, and preferably longer, in order for the flavors to meld and the gumbo to thicken.

Finally, if you used too much water or broth when making your gumbo, that could also be why it’s not as thick as you’d like. If this is the case, simply let your gumbo simmer for a bit longer until it reduces and thickens up.

What to serve with shrimp and sausage gumbo?

  • Cornbread: Cornbread is the perfect accompaniment to shrimp and sausage gumbo. The sweetness of the cornbread complements the rich flavors of the gumbo perfectly.
  • Collard greens: Collard greens are a Southern staple that pairs perfectly with shrimp and sausage gumbo. The slightly bitter greens contrast the richness of the gumbo nicely.
  • Potato salad: A classic potato salad is always a good choice when serving shrimp and sausage gumbo. The creamy potatoes balance out the spice of the gumbo, making it a perfect dish for summertime gatherings.
  • Green beans: Green beans are a great way to add some extra veggies to your shrimp and sausage gumbo. The slight crunch of the beans pairs well with the creamy gumbo and makes for a satisfying meal.

Do you have to fully thaw shrimp before cooking?

You don’t have to fully thaw shrimp before cooking. You can cook shrimp from frozen, but you’ll need to increase the cooking time. shrimp is best cooked when it’s just thawed. If you’re in a hurry, you can run shrimp under warm water for a few minutes until it’s thawed enough to cook.

Is it better to cook shrimp thawed or frozen?

Shrimp can be cooked from either a frozen or thawed state, but there are some benefits to cooking shrimp that has been thawed first. When shrimp are frozen, they sometimes release water as they thaw, which can make them tough and watery. shrimp that has been properly thawed will be plump and juicy.

Another benefit of cooking shrimp that has been thawed is that you can more easily control the cooking time. Shrimp cook very quickly, so it’s easy to overcook them if they’re not thawed first. When shrimp are cooked in a frozen state, they can often become tough and rubbery.

So, if you’re looking for shrimp that are plump and juicy, with just the right amount of tenderness, be sure to cook them from a thawed state. This shrimp and sausage gumbo recipe is the perfect way to enjoy shrimp at its best!

Gumbo VS Jambalaya

Gumbo is a soup or stew that originated in Louisiana. It typically contains seafood, meat, and vegetables. Jambalaya is a rice dish that also originated in Louisiana. It typically contains seafood, meat, and vegetables. Both gumbo and jambalaya are hearty dishes that are perfect for a cold winter day.

So, what’s the difference between gumbo and jambalaya? The biggest difference is the type of rice that is used. Gumbo is usually made with long-grain rice, while jambalaya is made with short-grain rice. Additionally, gumbo is typically served with a roux (a mixture of flour and fat), while jambalaya does not contain a roux. Finally, gumbo is typically thicker than jambalaya.

Tips

When it comes to gumbo, there are shrimp and sausage gumbo, seafood gumbo recipes, and gumbo with okra shrimp and sausage. All great variations of this classic dish. But how do you make the perfect shrimp and sausage gumbo? Here are a few tips:

  • Use fresh shrimp. This is key for getting that delicious seafood flavor.
  • Don’t skimp on the sausage. A good quality sausage will make a big difference in the flavor of your gumbo.
  • Use a dark roux. This will give your gumbo a rich, deep flavor.
  • Add plenty of seasonings. Gumbo is all about the seasoning. Be generous with your spices and herbs.
  • Let it simmer. Gumbo is best when it’s allowed to simmer for a long time so that all the flavors can meld together.

Variations

Different versions of shrimp and sausage gumbo abound, each with its own unique twist. Whether you’re looking for a traditional seafood gumbo recipe or something a little bit different, there’s sure to be a shrimp and sausage gumbo out there that fits the bill.

One popular variation of shrimp and sausage gumbo includes okra. This version of the dish is often served over rice, making for a hearty and filling meal. If you’re looking for something a bit lighter, you can also find shrimp and sausage gumbo recipes that don’t include okra. These versions tend to be more soup-like in consistency, and are often served with a side of bread for dipping.

hrimp and sausage gumbo, seafood gumbo recipe, gumbo with okra shrimp and sausage

Ingredients:

  • Clam juice
  • Andouille sausage
  • Vegetable oil
  • Shrimp
  • Flour
  • Onions
  • Fresh thyme
  • Red bell pepper
  • Cayenne pepper
  • Celery
  • Fresh parsley
  • Okra
  • Bay leaves
  • Steamed brown rice
  • Minced garlic
  • Green onions
  • Salt and pepper to taste
hrimp and sausage gumbo ingredients

How to make this Sausage and Shrimp Gumbo:

Step 1. Place the shells from the shrimp into a pot of boiling water. Simmer the shells for 20 minutes, then remove them from the pot. 

Place the shells from the shrimp into a pot of boiling water. Simmer the shells for 20 minutes, then remove them from the pot. 

Step 2. Pour a cup of water and the clam juice to the pot with the shrimp broth, and put to the side for later. 

Pour a cup of water and the clam juice to the pot with the shrimp broth, and put to the side for later. 

Step 3. Add the vegetable oil to a large pot, and mix in the flour. 

Step 4. Brown the flour for a few minutes in the oil, but be sure not to let it burn. 

Step 5. Add the okra, celery, bell pepper, onion, cayenne pepper, garlic, thyme, and salt and pepper to taste in the pot with the flour mixture. Saute until the vegetables soften.

Add the okra, celery, bell pepper, onion, cayenne pepper, garlic, thyme, and salt and pepper to taste in the pot with the flour mixture. Saute until the vegetables soften.

Step 6. Pour the shrimp stock mixture into the pot with the vegetables a little at a time, whisking constantly as you do. 

Step 7. Bring the mixture to a simmer, and strain off any excess fat or oil that rises to the surface of the mixture. 

Step 8. Heat a tablespoon of oil in a skillet over medium-high heat, and saute the sausage until browned on both sides and cooked through. Remove the sausage and set aside. 

Step 9. Place ½ cup of water into the skillet you cooked the sausage in, scraping the bottom of the skillet well. Simmer for 1-2 minutes, and then pour the mixture into the pot of soup. 

Step 10. Simmer the soup for 30 minutes. 

Step 11. Mix the sausage into the soup, and simmer for 30 minutes more. 

Step 12. Stir the shrimp into the pot, and simmer for 5-10 minutes until they are cooked well. 

Stir the shrimp into the pot, and simmer for 5-10 minutes until they are cooked well. 

Step 13. Remove the gumbo from the heat, add in the parsley and green onions and serve over rice. 

hrimp and sausage gumbo, seafood gumbo recipe, gumbo with okra shrimp and sausage

That’s where this sausage and shrimp gumbo recipe comes in. It’s easy to make, and it tastes delicious! Jump to printable recipe card!

How to store and reheat this Sausage and Shrimp Gumbo?

To store, let the gumbo cool completely then transfer it to an airtight container and refrigerate for up to 3 days. To reheat, place the gumbo in a pot over medium heat and cook until warmed through. You can also reheat individual portions in the microwave. shrimp and sausage gumbo is best enjoyed fresh, but leftovers will keep in the fridge for up to 3 days.

To reheat, place the gumbo in a pot over medium heat and cook until warmed through. You can also reheat individual portions in the microwave. shrimp and sausage gumbo is best enjoyed fresh, but leftovers will keep in the fridge for up to 3 days.

Can I make this recipe ahead of time?

Yes, you can make shrimp and sausage gumbo ahead of time. Simply prepare the gumbo through step 4, then refrigerate for up to 2 days or freeze for up to 3 months. When you’re ready to serve, thaw the gumbo (if frozen) and reheat over low heat until warmed through. Proceed with step 5 of the recipe.

hrimp and sausage gumbo, seafood gumbo recipe, gumbo with okra shrimp and sausage

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Sausage and Shrimp Gumbo

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
There are plenty of reasons to love this shrimp and sausage gumbo recipe. For starters, it's packed with flavor. The shrimp and sausage add a nice richness to the gumbo, while the okra provides a touch of sweetness and texture. Plus, it's easy to make and can be on the table in under an hour.
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Ingredients 

  • 1 c Clam juice
  • 1 lb Andouille sausage , sliced
  • ½ c Vegetable oil
  • 1 tbsp Vegetable oil
  • 1 ½ lb Shrimp , peeled and deveined
  • ½ c Flour
  • 2 Onions , chopped
  • 1 Thyme, fresh
  • 1 Red bell pepper, chopped
  • ¼ tsp Cayenne pepper
  • 1 Stalk Celery , chopped
  • ½ c Parsley, Chopped, fresh
  • 12 oz Okra , chopped
  • 2 Bay leaves
  • 4 c brown rice, Steamed
  • 4 tsp Minced garlic
  • 4 Green onions, chopped
  • Salt and pepper to taste

Instructions

  • Place the shells from the shrimp into a pot of boiling water. Simmer the shells for 20 minutes, then remove them from the pot.
  • Pour a cup of water and the clam juice to the pot with the shrimp broth, and put to the side for later.
  • Add the vegetable oil to a large pot, and mix in the flour.
  • Brown the flour for a few minutes in the oil, but be sure not to let it burn.
  • Add the okra, celery, bell pepper, onion, cayenne pepper, garlic, thyme and salt and pepper to taste in the pot with the flour mixture. Saute until the vegetables soften.
  • Pour the shrimp stock mixture into the pot with the vegetables a little at a time, whisking constantly as you do.
  • Bring the mixture to a simmer, and strain off any excess fat or oil that rises to the surface of the mixture.
  • Heat a tablespoon of oil in a skillet over medium-high heat, and saute the sausage until browned on both sides and cooked through. Remove the sausage and set aside.
  • Place a ½ cup of water into the skillet you cooked the sausage in, scraping the bottom of the skillet well. Simmer for 1-2 minutes, and then pour the mixture into the pot of soup.
  • Simmer the soup for 30 minutes.
  • Mix the sausage into the soup, and simmer for 30 minutes more.
  • Stir the shrimp into the pot, and simmer for 5-10 minutes until they are cooked well.
  • Remove the gumbo from the heat, add in the parsley and green onions and serve over rice.

Nutrition

Calories: 1336kcal | Carbohydrates: 119g | Protein: 113g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 1358mg | Sodium: 4915mg | Potassium: 937mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 30mg | Calcium: 582mg | Iron: 13mg

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