This Shrimp and Andouille Sausage Gumbo Recipe is the ultimate comfort food, bringing together smoky andouille sausage and tender shrimp in one flavorful pot of gumbo.

close up of shrimp and andouille sausage gumbo serving in a white bowl with rice and cornbread in the background. — *Hearty Shrimp and Andouille Sausage Gumbo Recipe.*

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While making homemade gumbo is truly a labor of love, every minute spent stirring the rich, dark roux is rewarded with incredible flavor.

close up of shrimp and andouille sausage on a soup spoon being held over the bowl of gumbo. — *Homemade Shrimp and Andouille Sausage Gumbo.*

Whether you’re serving it for a cozy family dinner, sharing it with friends on game day, or meal prepping for the week ahead, this hearty recipe is guaranteed to warm everyone around the table.

Why You’ll Love This Shrimp and Sausage Gumbo

Deep, rich flavor: A homemade dark roux, smoky andouille sausage, Cajun seasoning, and plenty of fresh vegetables give every spoonful layers of savory flavor.
Hearty and satisfying: Tender shrimp and smoky sausage make this gumbo filling enough to serve as a complete meal, especially spooned over warm white rice.
Worth the extra time: Gumbo isn’t necessarily a quick weeknight dinner, but it’s absolutely worth it! Making the dark roux is a labor of love that gives the finished gumbo its incredible depth of flavor.
Perfect for leftovers: Like many soups and stews, the flavors become even better after they’ve had time to mingle, making this a great recipe to enjoy for lunch or dinner the next day.

The Players for Shrimp and Andouille Sausage Gumbo

Ingredients:

Sausage – Smoky andouille sausage is what gives this shrimp and sausage gumbo its signature Cajun flavor. Browning the sausage first also adds even more flavor to the gumbo.
Butter – Butter and flour are cooked together to create the rich, darker roux that serves as the base of this gumbo recipe. You can also use a neutral oil if you prefer.
Flour – Combined with butter (or vegetable oil), all-purpose flour creates the roux that thickens the gumbo and adds its deep, nutty flavor.
Onion – I’ll be using a white onion, but feel free to use yellow or brown onions.
Celery – Diced celery adds a savory flavor and are an essential part of the holy trinity (onion, celery, bell pepper)
Bell Pepper – While green bell pepper is the traditional choice for gumbo, I love using a red, orange, or yellow bell pepper instead for a slightly sweeter flavor and a pop of color.
Garlic – Fresh garlic cloves add aromatic flavor that pairs perfectly with the smoky sausage.
Broth – Use a quality chicken broth or homemade chicken stock for the richest flavor.
Seasonings – You’ll need a cajun seasoning, like Slap Ya Mama, along with thyme, salt, and pepper.
Shrimp – Raw, peeled, and deveined shrimp turn this into a hearty seafood gumbo. Add the shrimp toward the end of cooking so they stay tender and don’t become overcooked.

Tools:

Pot – A large Dutch oven is my favorite choice for making gumbo because its heavy bottom distributes heat evenly while you cook the roux and simmer the gumbo. If you don’t have one, any heavy-bottomed large pot will work. I love
Spoon or Whisk – A sturdy wooden spoon or whisk is essential for stirring the roux as it cooks. You’ll want to stir frequently to keep the flour from burning as the roux develops its deep, rich color.

How to Make Shrimp and Andouille Sausage Gumbo

Brown the Andouille Sausage

Heat a large Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned on both sides. Remove the sausage from the pot and set aside, leaving the flavorful drippings in the bottom of the pot.

Sliced andouille sausage browning in a large Dutch oven. — *Brown the sliced andouille sausage over medium heat, then remove it from the pot and set aside.*

Make the Roux

If this is your first time making a roux, don’t rush the process. A proper roux takes patience, and it sounds intimidating, but I promise in the end, it will be worth it!

Add the butter to the same pot and allow it to melt. Sprinkle in the all-purpose flour and begin stirring continuously with a wooden spoon or whisk.

All-purpose flour added to melted butter in a Dutch oven to make gumbo roux. — Melt the butter in the same pot, then add the all-purpose flour to begin making the roux.

As the roux cooks, you’ll notice it move through several different color stages. It will start out pale, gradually become golden brown, deepen to the color of peanut butter, and eventually become a rich, dark brown roux. Depending on your heat level, this process can take 40–60 minutes.

Light-colored gumbo roux bubbling in a Dutch oven during the early stage of cooking. — *Keep stirring! At this stage (at the 10 minute mark), the roux is still light in color and has a long way to go.*

Golden brown roux cooking in a Dutch oven for shrimp and sausage gumbo. — *Keep stirring! At this stage (at the 10 minute mark), the roux is still light in color and has a long way to go.*

Continue cooking and stirring until your roux reaches that deep brown color. Be patient and don’t walk away from the pot! As the roux gets darker, you’ll want to watch it closely and keep stirring so the flour doesn’t burn.

Add the Vegetables and Seasonings

Add the diced onion, celery, and bell pepper directly to the roux. Stir everything together and cook until the vegetables begin to soften.

Diced white onion being added to dark brown gumbo roux. — *Add the diced onion directly to the roux and stir to combine. You can see how much darker the roux will continue to get once you start adding in the veggies.*

Diced celery and orange bell pepper added to onion and dark roux in a Dutch oven. — *Add the diced onion directly to the roux and stir to combine. You can see how much darker the roux will continue to get once you start adding in the veggies.*

To the pot, add the minced garlic, Cajun seasoning, and dried thyme and cook briefly until the garlic becomes fragrant.

Minced garlic added to sautéed onion, celery, and bell pepper in dark gumbo roux. — *Stir in the fresh minced garlic and cook briefly until fragrant.*

Slap Ya Mama Cajun seasoning and dried thyme being used to season homemade gumbo. — *Stir in the fresh minced garlic and cook briefly until fragrant.*

Add the Broth and Andouille Sausage

Slowly pour in the chicken broth, stirring as you go to help incorporate the roux into the liquid. Continue stirring until everything is well combined.

Chicken broth being poured into a Dutch oven with dark roux and vegetables. — *Slowly pour in the chicken broth, stirring as you go to incorporate the dark roux into the liquid.*

Return the browned andouille sausage to the pot and stir to combine.

Browned andouille sausage being added back to gumbo in a Dutch oven. — *Return the browned andouille sausage to the pot and let the gumbo simmer so all those flavors can come together.*

Simmer the Gumbo

Bring the gumbo to a gentle simmer, then reduce the heat. Allow it to simmer for 20-25 minutes so all those flavors have time to come together and the gumbo can thicken.

Taste and add salt, black pepper, or additional Cajun seasoning as needed.

Add the Shrimp

During the final 5–7 minutes of cooking, add the raw shrimp to the gumbo. Gently stir and cook just until the shrimp are pink, opaque, and cooked through.

Raw peeled shrimp being added to andouille sausage gumbo near the end of cooking. — *Add the shrimp during the final 5–7 minutes of cooking and cook just until pink, opaque, and tender.*

Be careful not to overcook the shrimp. Adding them toward the end keeps them tender and juicy instead of tough or rubbery.

Serve the Gumbo

Ladle the hot gumbo into bowls over warm cooked white rice. Top with sliced green onions and serve with hot sauce or additional Cajun seasoning on the side, if desired.

gumbo in a white bowl with rice in the center of the gumbo and cornbread next to the bowl. — *The Best Shrimp and Andouille Sausage Gumbo Recipe.*

Storage, Freezing & Reheating

To Store:

Refrigerate leftover gumbo in an airtight container for up to 4 days. Store the rice separately for the best texture.

To Freeze:

Let the gumbo cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Freeze the rice separately or make fresh rice when serving. The shrimp may be slightly firmer after freezing and reheating. The flavor will still be delicious, but if you’re making the gumbo specifically to freeze, you can wait to add the shrimp until reheating for the best texture.

To Reheat:

Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of chicken broth if needed to thin the gumbo. Serve over freshly cooked rice.

shrimp and sausage on a spoon being held over a white bowl of gumbo and rice. — *Homemade Shrimp and Andouille Sausage Gumbo Recipe.*

Pin it for Later!

If you make this Shrimp and Andouille Sausage Gumbo, I’d love to hear how it turned out! Let me know how the roux-making process went for you, especially if this was your first time making one. Leave a comment below, I’d love to hear about it and chat with you!

Homemade shrimp and andouille sausage gumbo with white rice, alongside the ingredients used to make the recipe. — *Save this Pin to Make this Shrimp and Andouille Sausage Gumbo Later!*

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