Cajun Shrimp & Sausage Gumbo


by: Cooking Creation

Gumbo is a savory soup that is ladled over cooked white rice. This is an absolutely delicious meal that my family loves.


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serves: 5

1/2 lb sausage, cut into 1/4-inch thick slices

3/4 lb shrimp, peeled and deveined

1/4 c plus 2 tbsp vegetable oil, separated

1/4 c flour

1/2 c onion, diced

1/2 c bell pepper, diced

1/4 c celery, diced

4 c chicken stock

1 clove garlic, minced

1 leaf bay

1 tbsp fresh parsley, chopped

Salt, or to taste

Pepper, to taste

1/8 tsp cayenne pepper, or to taste

Hot sauce, to taste

1/2 tbsp file powder

Optional: Green onion, sliced (for garnish)

White rice, cooked

Nutrition Facts
Cajun Shrimp & Sausage Gumbo

Servings Per Recipe: 5

Amount per Serving

Calories: 529

  • Total Fat: 38.6 g
  •     Saturated Fat: 7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 117.9 mg
  • Sodium: 1081.2 mg
  • Total Carbs: 23.3 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 4.2 g
  • Protein: 21.3 g

how is this calculated?

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1.  Heat 2 tbsp of the vegetable oil in a large pot over medium heat. Add the sausage. Cook and stir until cooked through. Remove the sausage using a slotted spoon and drain on paper towels. Cover and chill until ready to serve.

2.  Turn the heat down to low. Add the remaining 1/4 c vegetable oil to the pot. Whisk in the flour. Continue to cook until the roux turns a chocolate brown color, stirring constantly to avoid scorching. This may take 35 to 45 minutes.

3.  Add the onion, bell pepper and celery. Continue to cook and stir constantly for 1 minutes. Add the garlic and cook for 1 minute longer.

4.  Turn the heat up to medium. Gradually stir in the chicken stock. Add the bay leaf, garlic and parsley. Season with salt, pepper, cayenne and hot sauce, to taste. Bring the mixture to a boil. Turn down the heat and simmer for at least 1 hour.

5.  Stir in the sausage and shrimp during the last 5 to 7 minutes of cooking, until the sausage is warmed through and the shrimp is cooked through. Remove the bay leaf.

6.  Pour the gumbo over white rice. Sprinkle with file powder, if desired. Garnish with parsley and green onions, if desired.

7.  Enjoy!

Cooks' note:
The roux may take a while to get to the chocolate brown color (about 40 minutes of constant stirring on low heat) but it brings such a richness and depth of flavor that makes it all worth the wait. Shh! If you don't have 40 minutes, you can carefully and vigilantly cook the roux over medium heat, stirring constantly. It takes about 1/5 of the time to bring to the appropriate color but it can burn quickly, so be careful!

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