Name: Soul-Warming Gumbo with Andouille Sausage and Shrimp
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: ¾ cup Unsalted Butter (the foundation for flavor and thickening); 1 cup All-Purpose Flour (essential for creating a roux); 2 ribs Celery (roughly chopped); 1 large Yellow Onion (roughly chopped); 1 large Green Bell Pepper (roughly chopped); 2 teaspoons Garlic (minced); 10 cups Beef Broth (the rich liquid that brings the gumbo to life); 1 ring (14 ounces) Andouille Sausage (sliced into rounds); 1 can (14.5 ounces) Stewed Tomatoes (adds acidity and sweetness); 1 can (6 ounces) Tomato Sauce (enriches color and sweetness); 2 tablespoons Hot Sauce (adjust according to preference); 1 tablespoon White Sugar (balances the acidity from tomatoes); ½ teaspoon Cajun Seasoning (essential for authentic gumbo flavor); ½ teaspoon Dried Thyme Leaves (adds a wonderful herbal note); 4 teaspoons Gumbo Filé Powder (divided); 4 Bay Leaves; 3 pounds Shrimp (uncooked, peeled, and deveined); 2 tablespoons Worcestershire Sauce (optional but recommended); Cooked White Rice (for serving)

As the rich, savory aroma of gumbo fills the air, I can’t help but feel transported to the vibrant streets of New Orleans. This Traditional Shrimp and Andouille Sausage Gumbo is the ultimate comfort food, marrying smoky flavors with a delightful kick. With a hearty roux as the base, each spoonful is a warm embrace, featuring succulent shrimp and spicy sausage that create a perfect balance of textures. Not only is this recipe a crowd-pleaser, but it’s also surprisingly simple to whip up, making it ideal for both casual weeknights and festive gatherings. So, are you ready to dive into a bowl of soulful flavors and let your tastebuds embark on a delightful culinary journey?

Why is this gumbo recipe a must-try?

Soulful Comfort: This gumbo combines shrimp and spicy andouille sausage in a warm, hearty stew that wraps you in comforting flavors.

Easy Preparation: With straightforward instructions, you’ll master the art of making roux without stress, making it perfect for any home cook.

Crowd-Pleasing Delight: Ideal for gatherings, this dish fosters warmth and togetherness, filling your table with laughter and satisfaction.

Versatile Customization: Whether preferring chicken or crab instead of sausage, this recipe allows you to adapt to your taste just like traditional Southern cuisine does.

Aromatic Experience: The enticing aroma permeates your kitchen, inviting family and friends to gather around for a nourishing experience!

Feel free to serve it alongside homemade cornbread for a complete meal, or check out our guide on how to make Southern-style cornbread for an excellent accompaniment!

Gumbo Ingredients

• Here’s everything you need for this comforting Gumbo!

For the Roux
Unsalted Butter – ¾ cup (1½ sticks / 170 g); the foundation for flavor and thickening.
All-Purpose Flour – 1 cup (125 g); essential for creating a roux that adds depth to the stew.
For the Vegetables
Celery – 2 ribs, roughly chopped (about 1 cup); a key component of the ‘Holy Trinity’ in Cajun cooking.
Yellow Onion – 1 large, roughly chopped (about 1 cup); brings sweetness and depth to the gumbo.
Green Bell Pepper – 1 large, roughly chopped (about 1 cup); adds a fresh, crisp balance to the dish.
Garlic – 2 teaspoons, minced; enhances the aroma and flavor profile beautifully.
For the Base
Beef Broth – 10 cups (2.41 kg); the rich liquid that brings the gumbo to life.
Andouille Sausage – 1 ring (14 ounces), sliced into rounds; provides a spicy flavor profile; can substitute with kielbasa for a milder taste.
Stewed Tomatoes – 1 can (14.5 ounces); adds acidity and sweetness—though debated in classic gumbo!
Tomato Sauce – 1 can (6 ounces); enriches color and a touch of sweetness to the stew.
Hot Sauce – 2 tablespoons; for those who love heat, adjust according to preference!
White Sugar – 1 tablespoon; balances the acidity from tomatoes.
For the Seasoning
Cajun Seasoning – ½ teaspoon; essential for authentic gumbo flavor—adjust to your spice level!
Dried Thyme Leaves – ½ teaspoon; adds a wonderful herbal note.
Gumbo Filé Powder – 4 teaspoons, divided; offers a unique thickening element and traditional taste; substitute with cornstarch if needed.
Bay Leaves – 4; infuse the gumbo with aromatic depth.
For the Final Touch
Shrimp – 3 pounds, uncooked, peeled, and deveined; the star of the show adds sweetness and texture.
Worcestershire Sauce – 2 tablespoons; optional but recommended for extra umami flavor.
Cooked White Rice – for serving; the perfect base to soak up all the deliciousness of the gumbo.

Now you’re all set to create a soul-warming gumbo that will delight your family and friends!

Step‑by‑Step Instructions for Traditional Shrimp and Andouille Sausage Gumbo

Step 1: Make the Roux
In a large 6-quart pot, melt ¾ cup of unsalted butter over medium-low heat. Once melted, gradually whisk in 1 cup of all-purpose flour, stirring constantly for about 30–40 minutes, until the mixture reaches a deep, rich brown color, resembling chocolate. Take care to avoid burning, as this roux is essential for the classic flavor of your gumbo.

Step 2: Sauté the Vegetables
Add 2 cups of chopped celery, onion, and green bell pepper along with 2 teaspoons of minced garlic to the roux. Sauté these vegetables for 8–12 minutes, stirring frequently, until they become tender and fragrant. The vegetable medley will create a flavorful base that enhances the overall depth of your Traditional Shrimp and Andouille Sausage Gumbo.

Step 3: Add the Broth
Gradually whisk in 10 cups of beef broth to the mixture, ensuring everything is well combined. Increase the heat to bring the mixture to a boil, which should take about 15–20 minutes. As the broth begins to simmer, you’ll notice the aromas dancing in the air, signalling that your gumbo is starting to come together beautifully.

Step 4: Incorporate the Sausage and Seasonings
Once boiling, reduce the heat to low and stir in the sliced 14-ounce andouille sausage, 1 can of stewed tomatoes, 1 can of tomato sauce, 2 tablespoons of hot sauce, 1 tablespoon of white sugar, ½ teaspoon of Cajun seasoning, ½ teaspoon of dried thyme, and 4 bay leaves. Let this simmer uncovered for 45 minutes, allowing the flavors to meld perfectly.

Step 5: Thicken the Gumbo
After simmering, add 2 teaspoons of gumbo filé powder and stir to combine. Continue simmering the pot for an additional 15 minutes, which will allow the gumbo to thicken and develop its characteristic richness. The combination of spices, sausage, and filé powder will deepen the flavors dramatically.

Step 6: Finish with Shrimp
Remove the bay leaves from your gumbo, then stir in 3 pounds of uncooked, peeled, and deveined shrimp along with 2 tablespoons of Worcestershire sauce for an extra layer of flavor. Cook over low heat for 45–60 minutes, allowing the shrimp to cook until they are pink and tender, which showcases the delicious seafood charm of this gumbo.

Step 7: Serve with Rice
Just before serving, stir in the remaining gumbo filé powder to adjust the texture and flavor as desired. Ladle the hearty gumbo over a fluffy bed of cooked white rice, letting the robust flavors soak into the grains below. This step is essential for enjoying every mouthful of your Homemade Traditional Shrimp and Andouille Sausage Gumbo!

How to Store and Freeze Gumbo

Fridge: Cool down your leftover gumbo before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days, preserving its robust flavors.

Freezer: For longer storage, freeze the cooled gumbo in airtight containers or freezer bags for up to 3 months, ensuring to leave space for expansion. Avoid freezing it with rice to maintain texture.

Reheating: To reheat, thaw the gumbo overnight in the fridge, then warm it on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if needed to restore consistency.

What to Serve with Traditional Shrimp and Andouille Sausage Gumbo

As you prepare to dish up your comforting gumbo, consider these delightful accompaniments that will enhance your meal experience.

Fluffy White Rice: The perfect base to soak up the rich and savory flavors of the gumbo, creating a satisfying harmony with every spoonful.
Homemade Cornbread: Soft, moist cornbread with a slight sweetness can beautifully balance the gumbo’s spice, making each bite a delightful treat.
Garlic Bread: Crispy, buttery garlic bread adds a crunchy texture and complements the overall ensemble, perfect for sopping up the last drops of gumbo.
Coleslaw: A crunchy and tangy coleslaw can provide a refreshing contrast to the rich stew, brightening the palate between bites and adding a nice texture.
Roasted Vegetables: Seasoned roasted veggies bring a rustic touch, adding earthiness and color to your dinner table, while packing a nutritional punch.
Iced Tea or Lemonade: Serve a cool glass of sweet iced tea or refreshing lemonade to cleanse the palate, offering a compliment to the warm spices of the gumbo.
Cajun-Style Potatoes: Crispy, spiced potatoes evoke Southern charm, adding a hearty side that pairs well with the flavors of the gumbo.
Peach Cobbler: End your meal on a sweet note with a warm peach cobbler, providing a delightful contrast to the hearty gumbo, perfect for a comforting finish.

These pairings will elevate your gumbo experience, making it a cherished meal to remember.

Gumbo Variations & Substitutions

Feel free to explore your culinary creativity as you customize this delicious gumbo!

Chicken: Substitute andouille sausage for chicken thighs for a milder flavor. This keeps the hearty comfort while offering a different protein.
Seafood Medley: Use a mix of seafood such as crab and scallops along with shrimp. This variation elevates your gumbo to a delightful feast of ocean flavors.
Vegetarian: Replace the meat with hearty vegetables like mushrooms and zucchini for a satisfying vegan option. Add some chickpeas for protein and keep the rich flavors intact.
Add Okra: For that classic Southern twist, incorporate okra into the gumbo. This will add a unique texture and subtle flavor, making it even more traditional.
Spicy Kick: For those who crave heat, consider adding diced jalapeños or a sprinkle of cayenne pepper. Adjust the spice to suit your palate and keep everyone on their toes!
Herb Varieties: Experiment with fresh herbs like parsley or dill to brighten up the flavors. A sprinkle just before serving can add freshness and vibrancy.
Tomato-Free: Omit stewed tomatoes for a more traditional Cajun gumbo. Focus on the rich roux and stock for an uncompromised flavor profile.
Gumbo Filé Powder Alternative: If you don’t have gumbo filé powder on hand, use cornstarch mixed with a bit of water instead. While it won’t have the same flavor, it will still thicken your dish beautifully.

Want to pair your gumbo with a tasty side? Check out our guide on how to make Southern-style cornbread for the perfect companion!

Expert Tips for the Best Gumbo

Perfect Roux Timing: Keep a close eye on your roux, stirring constantly for 30-40 minutes until it reaches a dark brown color without burning. This step is crucial for authentic flavor.
Flavor Adjustments: Don’t hesitate to adjust the heat by modifying the hot sauce based on your spice preference. Remember, you can always add more!
Gradual Filé Powder: Add gumbo filé powder slowly, as too much can overpower the dish. Begin with the recommended amount, and taste-test before adding more.
Keep It Cool: Use a larger pot than you think you need. Gumbo simmers vigorously, and a big pot can prevent messy overflow during boiling.
Frozen Goodness: If you have leftovers, don’t forget that gumbo freezes well! Store it in airtight containers and enjoy it within three months for a comforting meal anytime.
Customize Your Ingredients: Feel free to swap out the andouille sausage for different meats, such as chicken or crab, to cater to your taste while preserving the traditional gumbo essence.

Make Ahead Options

These Traditional Shrimp and Andouille Sausage Gumbo preparations are perfect for busy home cooks looking to save time! You can prepare the roux and chop the vegetables (celery, onion, and bell pepper) up to 24 hours in advance, storing them in an airtight container in the fridge to maintain their freshness. Additionally, cook the sausage and combine it with the broth and spices, refrigerating the mixture for up to 3 days, which allows the flavors to deepen. When you’re ready to serve, simply bring the gumbo back to a simmer and add the shrimp and Worcestershire sauce for about 45 minutes, ensuring you still enjoy that rich, soulful flavor just like you would on the first day. This approach saves time and lets you enjoy a comforting meal with minimal effort!

Traditional Shrimp and Andouille Sausage Gumbo Recipe FAQs

How do I choose the right shrimp for gumbo?
Absolutely! Look for fresh, uncooked shrimp that are plump and firm to the touch. Avoid those with dark spots or a strong odor, which can indicate they are no longer fresh. You want shrimp that are peeled and deveined for convenience, ideally around 26-30 count per pound for the best bite in your gumbo.

How should I store leftovers from my gumbo?
Very easy! Allow your gumbo to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Make sure to enjoy it straight from the fridge or reheat thoroughly on the stovetop for the best texture and flavor.

Can I freeze gumbo, and if so, how?
Yes, you can absolutely freeze your gumbo! First, let it cool down to room temperature. Then, pour it into airtight containers or freezer bags, leaving some space for expansion as it freezes. It can be stored for up to 3 months. Remember to avoid freezing it with rice to keep both the gumbo and rice from becoming mushy.

What should I do if my gumbo is too thick?
No worries! If you find your gumbo is thicker than you’d like, simply add a bit of broth or water to thin it out gradually. Warm it on the stove over medium heat while stirring. Alternatively, if you prefer a thicker consistency, you could cook it down a little longer, allowing more moisture to evaporate.

Can I adjust the gumbo for dietary restrictions or allergies?
Absolutely! This gumbo recipe is quite versatile. If you’re avoiding shellfish, you can use chicken, turkey, or even veggies instead. For allergens, swap the andouille sausage with a turkey or plant-based alternative. Always check your spice mixes for potential allergens to ensure a safe and delicious meal!

What if I can’t find gumbo filé powder?
If you can’t source gumbo filé powder, don’t fret! You can substitute it with cornstarch or arrowroot powder as a thickening agent. While it won’t replicate the unique flavor of filé, it will maintain the desired consistency in your gumbo. Just remember to add it gradually, allowing the dish to thicken to your liking!