Louisiana Shrimp & Sausage Gumbo is more than just a recipe—it’s a soulful expression of Southern culture, history, and hospitality. Deeply rooted in Cajun and Creole traditions, gumbo is a dish that tells a story with every spoonful. Rich, smoky, deeply seasoned, and comforting, this shrimp and sausage gumbo is the kind of meal that gathers people around the table and keeps them there.

This authentic Louisiana shrimp and sausage gumbo recipe balances bold flavors with time-honored techniques. A dark roux provides depth, smoked sausage adds richness, and tender shrimp bring a delicate sweetness that ties everything together. Whether you’re cooking for a cozy family dinner or introducing friends to Southern cuisine, this dish delivers unforgettable flavor.

What Makes Louisiana Gumbo So Special?

Gumbo is not just a stew—it’s a symbol of Louisiana’s multicultural heritage. Influences from French, Spanish, African, and Native American cuisines come together in one pot. The name “gumbo” itself is believed to come from the West African word for okra, a common thickener in many versions of the dish.

Unlike other stews, gumbo always starts with a roux and the “holy trinity” of Cajun cooking: onion, celery, and bell pepper. From there, the variations are endless. Seafood gumbo, chicken and sausage gumbo, and okra gumbo all exist, but shrimp and sausage remains one of the most beloved combinations.

Ingredients for Louisiana Shrimp & Sausage Gumbo

Shrimp (peeled and deveined)
Smoked sausage (such as andouille), sliced
All-purpose flour
Vegetable oil or neutral cooking oil
Onion, finely chopped
Green bell pepper, chopped
Celery, chopped
Garlic, minced
Okra, sliced (fresh or frozen)
Chicken or seafood stock
Bay leaves
Cajun seasoning
Paprika
Dried thyme
Salt and black pepper
Filé powder (optional, for thickening and flavor)
Green onions, chopped (for garnish)
Fresh parsley, chopped
Cooked white rice (for serving)

Step-by-Step Instructions

Make the Roux
In a heavy-bottomed pot or Dutch oven, heat oil over medium heat. Gradually whisk in flour. Cook slowly, stirring constantly, until the roux turns a deep brown color similar to chocolate. This can take 20–30 minutes. Do not rush—this step defines the flavor.
Add the Holy Trinity
Once the roux reaches the desired color, immediately add chopped onion, bell pepper, and celery. Stir well to stop the roux from cooking further. Cook for 5–7 minutes until vegetables soften.
Add Garlic and Sausage
Stir in minced garlic and sliced smoked sausage. Cook for 2–3 minutes until fragrant and lightly browned.
Build the Gumbo Base
Slowly pour in the stock while stirring continuously to avoid lumps. Add bay leaves, thyme, paprika, Cajun seasoning, salt, and pepper. Bring to a gentle simmer.
Simmer and Develop Flavor
Reduce heat to low and let the gumbo simmer uncovered for 30–40 minutes. Stir occasionally to prevent sticking.
Add Okra and Shrimp
Stir in okra and simmer for another 10 minutes. Add shrimp and cook just until pink and opaque, about 5 minutes.
Finish and Adjust
Taste and adjust seasoning as needed. Stir in filé powder if using, then remove from heat.
Serve
Serve hot over cooked white rice. Garnish with green onions and parsley.

Tips for Perfect Gumbo Every Time

Patience is key: A slow-cooked roux is essential. Burnt roux means starting over.
Use quality sausage: Andouille sausage offers authentic smoky flavor.
Don’t overcook shrimp: Add them at the very end to keep them tender.
Taste as you go: Cajun seasoning levels vary—adjust gradually.

Variations and Customizations

Spicier Gumbo: Add cayenne pepper or hot sauce.
Creole Style: Add diced tomatoes to the base.
No Okra: Skip it and rely on filé powder for thickening.
Seafood Mix: Add crabmeat or oysters along with shrimp.

Serving Suggestions

Louisiana shrimp and sausage gumbo is traditionally served over rice, but it pairs beautifully with crusty French bread or cornbread. For a complete Southern meal, serve alongside collard greens or a simple green salad.

Cultural Fun Facts About Gumbo

Gumbo is the official state cuisine of Louisiana.
Traditionally served at celebrations, festivals, and family gatherings.
Every Louisiana family has their own “secret” gumbo recipe.
Gumbo tastes even better the next day as flavors deepen.

Why This Louisiana Shrimp & Sausage Gumbo Recipe Works

This recipe respects tradition while remaining approachable for home cooks. The balance of smoky sausage, tender shrimp, and deeply flavored roux creates a gumbo that tastes like it simmered all day—because it did. It’s authentic, comforting, and endlessly satisfying.