Shrimp and Sausage Gumbo Creole-Style made with shrimp, andouille sausage, okra, onions, bell peppers, celery, garlic, and herbs in a deep brown roux.
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I’m just going to say it—Shrimp and Sausage Gumbo Creole-Style is one of those recipes that changes the mood of a day. Not in a flashy, Instagram kind of way. More like… the house smells warmer, people wander into the kitchen for no real reason, and suddenly everyone’s talking a little slower. Ever notice how certain foods do that?
This gumbo does. Every single time.
I didn’t grow up with gumbo simmering on the stove every weekend. My background’s a little more… casserole-heavy, if we’re being honest. But the first time I had a real bowl of gumbo—thick, dark, rich, with shrimp and sausage tucked into every spoonful—it stopped me mid-bite. You know that feeling? When you’re eating and suddenly realize you’re quiet because the food has your full attention.
This Shrimp and Sausage Gumbo Creole-Style came out of that moment. Not trying to recreate someone else’s tradition perfectly, but trying to recreate the feeling of it. The warmth. The patience. The sense that dinner isn’t rushed, even if life usually is. I make this when the weather turns cooler, or when I just need something grounding. Maybe you know that feeling too.
Why you’ll Love this Shrimp and Sausage Gumbo Creole-Style?
I won’t sugarcoat it—this isn’t a “30-minute miracle” dinner. But that’s kind of the point. This gumbo asks you to stay present. To stir. To wait. To trust that flavor builds slowly.
The dark roux is the heart of it all. It’s nutty, deep, almost toasty, and it sets the tone for everything that follows. The vegetables soften into it, the sausage adds smokiness and bite, and the shrimp come in right at the end—tender, sweet, and perfectly cooked if you don’t rush them. It’s balanced. Not overly spicy, not bland either. And yes, I think it lands right in that sweet spot… though gumbo debates can get heated, so let’s just call that my opinion.
Ingredient Notes
Before you dive into this Shrimp and Sausage Gumbo Creole-Style, it helps to know why each ingredient matters.
- Shrimp (shells reserved): This is where the depth starts. Making shrimp stock from the shells feels a little old-school, but wow—it’s worth it.
- Andouille sausage: Smoky, spicy, unapologetic. It brings backbone to the gumbo.
- Onion, bell pepper, celery: The holy trinity. Skip one and the gumbo notices.
- Okra: It thickens the gumbo naturally and adds texture. Even people who swear they hate okra usually soften here.
- Roux: Flour and oil, yes—but also patience. Dark is good. Burnt is not.
- Herbs & seasoning: Thyme, bay, cayenne… subtle layers, not background noise.
How to Make Shrimp and Sausage Gumbo Creole-Style?
- This gumbo starts quietly. Shrimp shells simmering, stock building, kitchen already smelling promising. While that’s happening, you chop everything. And yes, it feels like a lot of chopping—but once the roux starts, you’ll be glad you did.
- The roux is the moment. Oil and flour, stirred constantly, slowly darkening. It smells nutty, warm, almost comforting. This is not the time to scroll your phone. When it hits that deep brown color—somewhere between milk chocolate and dark chocolate—you’re there.
- Vegetables go in, sizzling and softening, soaking up every bit of flavor. Then the stock, slowly, carefully, turning everything into a thick, rich base. It simmers. You skim. You wait.
- The sausage gets browned separately—because crispy edges matter—and even the pan gets deglazed. Those little bits stuck to the bottom? That’s flavor too. Finally, shrimp go in at the very end. Five minutes. No more. Overcooked shrimp are a tragedy, and we’re not doing that today.
Storage Options
This Shrimp and Sausage Gumbo Creole-Style might actually be better the next day. Store it in the fridge for up to four days, tightly covered. The flavors deepen overnight, like they’re still talking to each other.
It freezes beautifully too—just leave out the rice. Reheat gently and serve with fresh rice when you’re ready.
Variations & Substitutions
Gumbo is personal. Here are a few ways to make this one your own.
- Swap shrimp for crab, or add both if you’re feeling indulgent
- Use chicken sausage if andouille feels too intense
- Add diced tomatoes for a more classic Creole lean
- Turn up the cayenne—or barely use it at all
- Serve with white rice instead of brown (no judgment, ever)
What to Serve With Shrimp and Sausage Gumbo Creole-Style?
Rice is non-negotiable. A simple green salad helps balance the richness. Crusty bread is optional but highly encouraged for soaking up every last drop. And honestly? Gumbo pairs best with people who aren’t checking the clock.
FAQ
Is this gumbo spicy?
It’s warm, not aggressive. You control the heat.
Can I make it ahead of time?
Absolutely. It practically asks you to.
Why does the roux matter so much?
Because it sets the flavor for the entire dish. Rush it, and the gumbo knows.
Why add shrimp last?
Because shrimp don’t need long. Five minutes is perfect.
This Shrimp and Sausage Gumbo Creole-Style isn’t flashy food. It’s steady, comforting, and deeply satisfying. The kind of meal that makes you sit down, breathe, and actually taste what you’re eating.
If you make it, tweak it, or have strong feelings about okra, I’m all ears.
So tell me—are you the kind who stirs patiently… or the kind who peeks too early?
Shrimp and Sausage Gumbo Creole-Style
Ingredients
- 1½ pounds small shrimp 51–60 count, peeled and deveined, shells and tails reserved
- 1 cup clam juice
- ½ cup plus 1 tablespoon vegetable oil divided
- ½ cup all-purpose flour
- 2 medium onions finely chopped
- 1 medium red bell pepper finely chopped
- 1 celery rib finely chopped
- 12 ounces frozen sliced okra cut into ½-inch pieces
- 6 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- 1 pound andouille sausage sliced ¼-inch thick
- ½ cup chopped fresh parsley
- Kosher salt and freshly ground black pepper to taste
- 4 cups hot steamed brown rice
- 4 scallions thinly sliced
Instructions
- In a medium saucepan, combine the reserved shrimp shells and tails with 1 quart of water. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain and discard the shells. Combine the shrimp stock with the clam juice and 1 quart of cold water. Set aside.
- In a large Dutch oven, heat ½ cup vegetable oil over medium heat. Add the flour and stir continuously with a wooden spoon until the mixture becomes a deep brown color and develops a toasted aroma, approximately 20 minutes.
- Add the onions, bell pepper, celery, okra, garlic, thyme, cayenne pepper, bay leaves, salt, and pepper to the roux. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 10–15 minutes.
- Slowly add half of the prepared stock mixture, stirring vigorously to incorporate. Add the remaining stock, bring to a simmer, then reduce heat to medium-low. Simmer uncovered for 30 minutes, skimming the surface as needed.
- While the gumbo simmers, heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and sauté the sliced andouille sausage in a single layer until browned and crisp on both sides. Remove sausage and set aside.
- Deglaze the skillet with ¼ cup water, scraping up any browned bits. Simmer for 2 minutes, then add this liquid to the gumbo.
- Stir the sausage into the gumbo and simmer for an additional 30 minutes. Add the shrimp and cook until just opaque and cooked through, about 5 minutes.
- Remove from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper as needed.
- Serve the gumbo in bowls over hot steamed brown rice and garnish with sliced scallions.
Notes
