Shrimp and Sausage Gumbo Recipe | Yummly
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Shrimp and Sausage Gumbo

Erica: "It was not as thick as I expexted a bit too soupy…" Read More
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  • 1/4 cup butter
  • 3/4 cup cooking oil
  • 1 cup all purpose flour
  • 1 whole onion (Medium Sized, Diced)
  • 6 celery (ribs, Diced)
  • 1 whole bell pepper (Seeded and Diced)
  • 6 cloves garlic (Minced)
  • 1 pound andouille sausage (Smoked, Sliced)
  • 3 whole bay leaves
  • 4 cups chicken stock
  • 2 cups water
  • 1 tablespoon fresh thyme (Minced)
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper (Or More To Taste)
  • 1 pound shrimp (Peel and Deveined)
  • 1 tablespoon file powder
  • cooked rice
  • chopped parsley
  • green onion
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    NutritionView More

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    Calories780Calories from Fat530
    Total Fat59g91%
    Saturated Fat14g70%
    Trans Fat
    Calories from Fat530
    Total Carbohydrate29g10%
    Dietary Fiber3g12%
    Vitamin A25%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Erica 10 months ago
    It was not as thick as I expexted a bit too soupy but tastes good. I followed the directions exactly for roux and was great in half hour, I didn’t stop stirring the whole time. I would add okra and maybe carrots next time as I felt like needed some veggies and I added 1/2 teaspoon or cayenne and would add more next time. Overall family liked it and will make it again
    Matthew a year ago
    Followed the recipe pretty closely but simmered the shrimp shells in the chicken broth while the roux was darkening. Also the roux took a lot longer than the recipe implied for me, closer to an hour, but I was able to prep the vegetables during that time at least. I also recommend adding 2x to 3x the amount of cayenne. Overall I think it turned out pretty well, it was somewhat time consuming, though, and is not something I would suggest for a weeknight (unless you pre-prep the shrimp and vegetables). Oh, also the picture implies it is super chunky with meat, but if you want that much meat in every serving you should probably double what it calls for which I did not do.
    Hello Tom 2 years ago
    This was a huge it with the family
    Johari Burnette 2 years ago
    This was a great recipe. I ended up using some premade roux and adding crab and turkey sausage and it really did the trick!
    Hi Alonso 3 years ago
    Very good was yummy I did add diced chipotle’s
    Nicole M. 3 years ago
    tasty...will be put N rotation😊..... didn't have any bell pepper or celery and used beef broth instead of chicken and was still tasty...added a can of diced tomatoes 2.
    Morris Azbill 3 years ago
    You might not be a Southern Gal, but you get pretty close to what a proper gumbo should be. Two important omissions exist: Frst, buy shrimp with the heads on and save the heads and shrimp shells for broth. Boil both together for 30 minutes to an hour in the chicken broth you intend to use in the gumbo. Do not be put off by the look of the shrimp heads. There is a lot of flavor in them. Strain and discard the heads and shells and add water to the stock to the amount required for the recipe. Second, gumbo is the African word for okra, and no true southern gumbo would be prepared without this marvelous vegetable. You will find that these two changes magnify the taste of your gumbo. Making the roux (flour and oil mixture) is a time consuming aspect. Cajuns take extreme pride in their roux, often taking more than an hour to get it to the right color. The rule is stir, stir, stir, and stir some more.
    Collind 4 years ago
    It was great. First time I’ve made gumbo and I consider it a success. I made some substitutions. I used homemade fish broth instead of chicken broth. I didn’t have any green bell pepper so I used carrots. I used dried herbs. I didn’t have file powder. Despite the changes it very tasty. I will definitely attempt this recipe again.
    Lilla 4 years ago
    My first gumbo and it was very good
    Amanda Jordan 6 years ago
    Really tasty, but did take a long time to make. You really have to follow the directions in the roux to make it work. I would make it again for a special occasion.