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If you’ve ever been to Louisiana, you know gumbo isn’t just dinner, it’s practically a way of life. When we lived in Houston, any trip to Louisiana had to include a spicy bowl of shrimp and sausage gumbo. It was also the first thing my family ordered whenever we sat down at our favorite Cajun restaurants.
This version is my way of keeping the tradition alive at home, but with a Mediterranean Diet spin. Olive oil steps in for the usual heavy fats, and I use a chicken andouille sausage that’s big on flavor without the mystery ingredients. The result? All the smoky, spicy depth you expect from gumbo, minus the food coma.
My husband still talks about the first time I made it. He looked at me like I’d just pulled off kitchen wizardry. And honestly, once you taste that silky broth with shrimp, sausage, and okra, you’ll see why gumbo has such a loyal following.
Ingredients for Shrimp & Sausage Gumbo
Simple staples, bold Cajun flavor, and a couple Mediterranean Diet swaps keep this gumbo lighter but still satisfying.
- Onion: the start of any good gumbo, adds sweetness and depth.
- Celery: brings freshness and balance.
- Green bell pepper: the final member of the Cajun “holy trinity” with onion and celery.
- Olive oil: a lighter fat base that still gives richness and heart-healthy fats.
- All-purpose flour: for that dark, nutty roux that makes gumbo gumbo.
- Garlic: bold and aromatic, the flavor booster with a little immune support on the side.
- Vegetable broth: keeps it lighter than traditional stocks but still flavorful.
- Fire-roasted tomatoes: smoky-sweet, plus a dose of lycopene, an antioxidant.
- Smoked chicken andouille sausage: classic Cajun flavor with a cleaner profile. Look for a natural brand like Al Fresco for fewer additives and a healthier choice.
- Shrimp: lean protein that’s low in calories and a natural source of selenium.
- Okra: the classic gumbo vegetable, naturally thickens the broth and adds fiber and vitamin C.
- Cajun spice mix (Essence of Emeril or similar): the spice backbone, with just enough kick.
- Bay leaves: add earthy depth during simmering.
- Filé powder: a traditional finishing touch that gives gumbo its signature silkiness.
- Kosher salt and black pepper: essential seasonings.
- Green onion: sliced and sprinkled on top for a fresh garnish.
How to Make Shrimp & Sausage Gumbo
Full recipe below, but here’s a quick overview of the steps to show how easy this shrimp and sausage gumbo comes together.
- Make the roux: Whisk flour and olive oil in a saucepan until it turns a deep golden brown. Don’t rush it! The color is worth the wait.
- Add broth: Slowly whisk in vegetable broth until smooth and thickened.
- Cook the trinity: In a Dutch oven, sauté onion, celery, and bell pepper until softened.
- Season: Stir in garlic and Cajun spices to release their aroma.
- Combine: Add fire-roasted tomatoes, the roux mixture, and bay leaves. Simmer gently.
- Add okra: Toss in sliced okra and cook until it softens and thickens the broth.
- Finish with protein: Add shrimp and sausage, cooking until shrimp are pink and sausage is heated through.
- Final touch: Off the heat, stir in filé powder for that signature silky finish. Garnish with green onion.
Cooking Timeline
This timeline gives you a quick overview of how shrimp and sausage gumbo comes together, step by step.
- 🥄 Make the roux — 15 to 20 minutes
- 🥣 Whisk in broth and set aside — 5 minutes
- 🧅 Sauté onion, celery, and bell pepper — 5 minutes
- 🧄 Add garlic and Cajun spices — 1 minute
- 🍅 Add tomatoes, roux, and bay leaves, then simmer — 30 minutes
- 🌿 Stir in okra and cook — 10 minutes
- 🍤 Add shrimp and sausage — 5 minutes
- ✨ Finish with filé powder and garnish — 1 minute
Total time ⏱️ : about 1 hour 20 minutes
Serving Suggestions
A bowl of gumbo is satisfying on its own, but pairing it with a couple of simple sides turns it into a full meal. We like serving ours with steamed broccoli or a roasted beet salad for a fresh, colorful balance alongside the rich, spicy broth.
For something starchy, a scoop of brown rice or quinoa makes a great base, soaking up all that smoky Cajun flavor.
If you’d like to round out the meal, try it with one of these recipes from the blog:
Sautéed Beet Greens with Garlic and Balsamic
Roasted Broccoli and Cauliflower
Simple Charred Broccoli Recipe
Your Gumbo Questions, Answered
At its heart, gumbo has five essentials: a dark roux, the Cajun “holy trinity” of onion, celery, and bell pepper, a rich seasoned broth, a mix of proteins, and a natural thickener like okra or filé powder. Leave one of those out, and you’re making soup, not gumbo.
Filé powder (pronounced fee-lay) is ground sassafras leaves. It adds a subtle earthy flavor and gives gumbo its silky finish. If you can’t find it, don’t panic; your gumbo will still be delicious without it. Think of it as the final flourish rather than the star player.
Okra does have a bit of a reputation, but in gumbo it behaves beautifully. The pods cook down and naturally thicken the broth, giving it that classic texture. If you’ve never tried it, gumbo is the friendliest place to start.
Definitely. Shrimp and sausage are classic, but you can use chicken thighs, crabmeat, or even go vegetarian with extra okra and beans. Gumbo is less about rigid rules and more about that rich, spiced broth holding everything together.
Advance Prep & Storage
Can I make gumbo ahead of time? Yes, and it might even taste better the next day. Gumbo develops deeper flavor as it rests, so making it a day in advance is a smart move.
- Make ahead: Cook the gumbo through, but wait to stir in the filé powder until just before serving. This avoids bitterness or stringiness when reheating. If you’re using shrimp, slightly undercook them so they don’t get rubbery later.
- Storage: Store cooled gumbo in an airtight container in the fridge for up to 3 days.
- Freezer option: Gumbo freezes well, though the okra may soften more after thawing. Freeze in portions for up to 3 months.
- Reheating: Warm gently on the stovetop until hot, but avoid letting it boil. Once filé powder is added, boiling can cause bitterness and an unpleasant texture. If frozen, thaw in the fridge overnight before reheating.
More Recipes You’ll Love
If gumbo hits the spot, here are a few more recipes from the blog to keep the flavor going:
Brazilian Shrimp Stew with Coconut Milk (Moqueca de Camarão)
Shrimp and Sausage Gumbo
Equipment
Ingredients
- 1 cup onion chopped (about 1 small onion)
- 1 cup celery diced
- 1 cup green bell pepper diced
- 1/4 cup extra virgin olive oil
- 2 tbsp extra virgin olive oil
- 1/4 cup all-purpose flour
- 1/4 cup garlic minced
- 6 cups vegetable broth
- 1 can fire-roasted tomatoes with juices
- 2 ea Al Fresco smoked andouille chicken sausage sliced into ½-inch rounds
- 1 lb shrimp peeled and deveined
- 2 cups okra sliced
- 2 tbsp Cajun spice mix (Essence of Emeril or similar)
- 2 bay leaves
- 1 tsp filé powder
- 1/2 tbsp kosher salt
- 1/2 tsp black pepper
- 2 green onions thinly sliced (for garnish)
Instructions
- Make the roux: In a large saucepan, whisk together ¼ cup olive oil and flour over medium-high heat. Stir constantly until it turns a deep brown, about 15–20 minutes.
- Add broth: Remove from the heat and slowly whisk in vegetable broth until smooth. Bring back to a boil, cook until slightly thickened, then cover and set aside.
- Cook the trinity: In a Dutch oven, heat 2 tbsp olive oil. Sauté onion, celery, and bell pepper until softened, about 5 minutes.
- Add seasoning: Stir in garlic and Cajun spice mix, cooking 1 minute until fragrant.
- Combine base: Add fire-roasted tomatoes, the reserved roux mixture, and bay leaves. Bring to a boil, then reduce to low and simmer 30 minutes.
- Add okra: Stir in sliced okra. Simmer another 10 minutes.
- Finish with protein: Add shrimp and sausage. Cook until shrimp are pink and sausage is heated through, about 5 minutes.
- Final touch: Remove from heat, stir in filé powder, and garnish with green onion before serving.
Notes
- Substitutions: Replace shrimp with cut-up chicken thighs or crabmeat. For vegetarian gumbo, skip the sausage and double the okra.
- Sodium tip: The salt level will depend on your broth and sausage. For a lighter option, use a low-sodium broth and a natural chicken sausage brand like Al Fresco. Taste before adding extra salt.
- Spice level: Cajun seasoning varies; adjust to taste. Add cayenne for more heat.
- Scaling: Recipe doubles easily for a crowd.
- Reheating: Warm gently on the stovetop. Avoid boiling once filé is added, or it can turn bitter.
I’ve made this shrimp and sausage gumbo several times now, and it’s always a hit! The olive oil and chicken sausage make it lighter without losing that classic Cajun flavor. Definitely one of our cold-weather favorites.
This is a recipe that makes authentic Cajun style gumbo at a high level. I have been lucky enough to have spent a great deal of time in Cajun country and I have eaten fantastic gumbos there many many times. THIS RECIPE can compete with the best of the best!
Thank you! I appreciate the compliment!