Hommade Creole-Style Shrimp and Sausage Gumbo Recipe

If you’re looking to bring a taste of Louisiana to your table, our Creole-Style Shrimp and Sausage Gumbo is just what you need. This rich, flavorful dish is a staple in Creole cuisine, combining succulent shrimp, smoky sausage, and a medley of spices in a hearty, comforting stew. Perfect for family dinners or special gatherings, this gumbo will transport you straight to the vibrant streets of New Orleans. Let’s dive into the details of how to make this classic Southern dish at home!

Ingredients

For the Roux:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour

For the Gumbo:

• 1 pound smoked sausage (such as Andouille), sliced
• 1 pound large shrimp, peeled and deveined
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, with juice
• 4 cups chicken broth
• 1 tablespoon Creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• Salt and pepper to taste
• 2 cups okra, sliced (fresh or frozen)
• Cooked white rice, for serving
• Chopped green onions and fresh parsley, for garnish

Instructions

Step 1: Make the Roux

1. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to avoid lumps.
2. Continue to cook the roux, stirring constantly, for about 20-30 minutes, or until it reaches a deep brown color, similar to chocolate. Be patient, as this step is crucial for the flavor of the gumbo.

Step 2: Cook the Sausage and Vegetables

1. Add the sliced sausage to the pot with the roux and cook for 5 minutes, stirring occasionally.
2. Stir in the chopped onion, bell pepper, celery, and garlic. Cook for an additional 5-7 minutes, until the vegetables are softened.

Step 3: Add the Broth and Seasonings

1. Stir in the diced tomatoes (with their juice) and chicken broth, scraping the bottom of the pot to release any browned bits.
2. Add the Creole seasoning, thyme, paprika, cayenne pepper (if using), bay leaves, Worcestershire sauce, and hot sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, uncovered, to let the flavors meld together.

Step 4: Add the Shrimp and Okra

1. Stir in the sliced okra and simmer for an additional 10 minutes.
2. Add the shrimp and cook for 5-7 minutes, or until the shrimp are pink and cooked through.

Step 5: Serve the Gumbo

1. Remove the bay leaves and adjust seasoning with salt and pepper if needed.
2. Ladle the gumbo over a bed of cooked white rice and garnish with chopped green onions and fresh parsley.

Tips and Variations

• Roux Patience: Don’t rush the roux! Its deep, nutty flavor is key to an authentic gumbo.
• Seafood Mix: For a seafood gumbo, add crab meat or crawfish along with the shrimp.
• Spice Level: Adjust the cayenne pepper and hot sauce to your preferred level of heat.

This Creole-Style Shrimp and Sausage Gumbo is more than just a meal—it’s an experience. Rich, flavorful, and deeply comforting, it’s a dish that brings people together. Whether you’re a gumbo novice or a seasoned pro, this recipe will help you create a bowl of authentic Creole goodness. Serve it up with a side of crusty French bread, and you’ve got a meal that’s sure to impress.

We can’t wait to see how your gumbo turns out! Share your cooking adventures with us in the comments or tag us on social media.