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Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.
This shrimp gumbo has been made on repeat all winter long. And I really do mean all winter long. Because there’s truly nothing better than walking into the house with the aroma of this gumbo simmering for the past 2 hours, waiting to be devoured, in the dead of winter.
Now it requires a bit of stirring and patience for the dark roux (the key to a great gumbo recipe) but I promise, your efforts will be well worth it. It’s savory, rich, hearty, and just so darn good, especially with a dash of hot sauce and some crusty bread off to the side.
TOOLS FOR THIS RECIPE
WHAT IS GUMBO?
Gumbo is a very popular stew in Louisiana made with a dark roux, the holy trinity of vegetables (onion, bell pepper, and celery), and a combination of seafood, andouille sausage, and chicken, typically served hot over cooked rice.
WHAT IS A DARK ROUX?
A roux is equal parts fat and flour. And the dark roux here takes patience (and the base for a very good gumbo recipe!). The roux requires constant stirring to prevent burning, and the color should resemble dark brown, or the color of milk chocolate.
CAN I USE DRY HERBS INSTEAD?
Absolutely! But because driedherbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
I’M SKEPTICAL ABOUT THE OKRA. CAN I OMIT OR SUBSTITUTE?
You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets.
HOW DO YOU SERVE GUMBO?
Gumbo is traditionally served hot with cooked white rice and hot sauce on the side.
Easy Shrimp Gumbo
Yield: 8 servings
Prep: 30 minutes minutes
Cook: 3 hours hours
Total: 3 hours hours 30 minutes minutes
Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.
5 stars (33 ratings)
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Ingredients
- 1 cup basmati rice
- 5 tablespoons vegetable oil, divided
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 ½ cups frozen sliced okra
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon hot sauce
Instructions
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat 1 tablespoon vegetable oil in a large stockpot orDutch ovenover medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes.
Whisk in flour until dark brown, about 20-25 minutes.
Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.
Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.
Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours.
Stir in okra until heated through, about 5 minutes.
Stir in shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.
Remove from heat; discard bay leaves and stir in parsley.
Serve immediately with rice and hot sauce, if desired.
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posted on February 23, 2024under soup
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39 comments -
Bonnie — May 20, 2024 @ 9:59 PM Reply
Gumbo is translated “okra.” You can leave it out but never substitute w/ broccoli or anything ekes. Shrimp Creole has tomatoes, not gumbo!! Everything else is accurate…..born & raised in Southwest Louisiana Chere!
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Maria Medlock — April 15, 2024 @ 5:19 PM Reply
A perfect recipe. Exact measurements. Cooking times were perfect also.
Ingredients were spot on as well.
I’ll definitely re use in the future when only Gumbo can fill the need and want.
-
Tori — April 7, 2024 @ 8:16 PM Reply
This is more of a soup consistency as it came out extremely watery and even after 2 hours didn’t cook down enough to make a thick stew like base. I may try it again with only 5/6 cups of chicken broth. The flavor was good though. I also sprinkled about 1/2 of Cajun seasoning with the shrimp .
-
WhitWillTot — March 13, 2024 @ 2:04 PM Reply
Substituted bacon grease for the butter in the roux, and smoked sausage because I didn’t have andouille, but everything else was the same as the recipe. So, so good! I had never made dark roux, just the “normal” copper-colored kind. Next time I might add smoked oysters like another reviewer mentioned. At my house, the more seafood the better!
-
Gulf Coast Cook — March 9, 2024 @ 11:27 PM Reply
Good recipe but omit the Maters, we don’t put that in da Gumbo. Good Gumbo needs da roux, da holy trinity and da fixings but never tomatoes.
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Momma Danos — March 6, 2024 @ 5:42 AM Reply
Hi, Louisiana born and bred here. Once you add tomato, it’s no longer gumbo. Still delicious, but we refer to this dish as Shrimp Creole. Works great with catfish chunks, too. We call that Courtbillon, but it’s almost all the same ingredients, minus the okra.
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Mike — March 5, 2024 @ 7:44 PM Reply
I always add some smoked oysters to my gumbo. Mmmmmm.
-
David Kent Starnes — March 2, 2024 @ 5:26 AM Reply
I’m returning to this recipe for the 5th or 6th time. The dark roux takes patience and constant attention stirring, but the rest is just easy prep work, and once your past the roux, adding the veges pretty mindless. That why I like this dish to entertain, doubled up, and I still don’t get leftovers!!!
-
Kelly — March 1, 2024 @ 1:25 PM Reply
My family is in the South, I was born in New Orleans. I love gumbo and make it often! Tho I haven’t tried your exact recipe, it sounds great! I don’t use hot sugar tho. I use gumbo file. Also a mix of green and purple okra make it a step up! And people think I’m weird, but I learned from my father (who’s family before him taught him), don’t use bread on the side, use Ritz crackers, and as word as it sounds, put a little butter on the crackers, it takes it to a WHOLE NEW LEVEL!
-
Dwayne A Buggs — March 1, 2024 @ 10:27 AM Reply
I love your recipe! In my opinion, it is not Gumbo without OKRA. I am a native of Louisiana. If you must, fry your cut okra then add to your Gumbo. I also like Crab Legs in the shell cooked in Gumbo. Sprinkle some Gumbo File in the Gumbo. I guarantee!
-
CH — March 1, 2024 @ 9:39 AM Reply
The name gumbo is derived from the West African Bantu’s name ‘ki ngombo’, for okra. If it’s made without the okra it’s just a stew. It might be delicious, but it’s not gumbo. What is corn chowder without corn, or clam shower without clams? Both would just be soups.
-
Jackie Claiborne — March 1, 2024 @ 7:59 AM Reply
Thanks for the recipe
-
Linda — February 28, 2024 @ 11:56 AM Reply
I will make this, but I cannot find andouille sausage, what is a good sub?
-
Sheila Brown-Young — March 1, 2024 @ 7:34 AM Reply
Smoked sausage will work
-
SoCal Red — February 25, 2024 @ 12:37 PM Reply
I love gumbo and lucky to have a Cajun momma who made shrimp & crab gumbo on weekends . People, made the recipe with all the ingredients, okra makes gumbo …gumbo is okra. . Momma substituted Rotel canned tomatoes to bring a Texas spice. She also used the shrimp shells to make stock, not chicken broth. I’ve never seen roux made with butter, vegetable oil is authentic, withstands the long browning process. She also browned sausage separately then added. This is good stuff!
-
CH — March 1, 2024 @ 9:43 AM Reply
You are absolutely correct! Okra’s name is gumbo.
-
Allyson O'Connor — February 25, 2024 @ 5:14 AM Reply
I’m terrible at adding “salt to taste”. Could you readers tell me how much you used? Thanks so much!
-
C — February 24, 2024 @ 10:40 PM Reply
Yummy! This is an excellent recipe! The only minor changes I made was I added 1 Tb Creole seasoning and I didn’t add okra, I didn’t have it on hand. We served it with rice. Everyone enjoyed it! This is such a delicious gumbo dish! I highly recommend it! Thank you so much!
-
Linda — February 24, 2024 @ 12:53 PM Reply
We do not like okra. What could be substituted
-
Barbara — February 24, 2024 @ 9:05 AM Reply
Is it possible to see the answers to people’s questions? There seems to be quite a few that don’t like okra, myself included, so one answer would help us all.
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:23 AM Reply
Hi Barbara! You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets. This is also listed above within the post. Hope that helps!
-
Brenda — February 24, 2024 @ 7:58 AM Reply
Looks delicious. Can I omit the okra ?
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:22 AM Reply
You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets.
-
Nancy Yinger — February 24, 2024 @ 7:47 AM Reply
I’m going to make this! Recipe looks wonderful. We have one family member that is allergic to shrimp. Im wondering if i could brown chicken early on in the recipe and then right before i add the shrimp put some aside for them and then add shrimp. Do you think it would be good with both shrimp and chicken ?
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:22 AM Reply
Absolutely, sounds like a winning combo!
-
Coonass Mike — February 24, 2024 @ 4:17 PM Reply
Sure, you can substitute something for the okra, but okra is really what gives it the taste. The okra cooks in and you don’t see it unless like us we use 2 bags of okra one that blends in and one at the end to have that wonderful taste. I was allergic to shrimp for a long time in my youth. I have made gumbo without the shrimp and just doubled the chicken.
-
John M. — February 24, 2024 @ 7:29 AM Reply
Looks great, and I look forward to making it. But no Cajun or Creole spices?
-
Cajun Mike — February 24, 2024 @ 4:27 PM Reply
No Cajun seasonings and no okra, why cook it? You just took everything that makes it gumbo out. It will be as bland as bland can be. Be adventurous. Make it the way they give it, and you will love it.
-
John M. — February 26, 2024 @ 4:43 PM Reply
Thanks, Mike.
-
Bill in StL — February 24, 2024 @ 7:18 AM Reply
Like so many of your recipes, this looks like another winner and I’m going to give it a try soon (especially since we just happen to be at the Gulf coast vacationing the next few weeks so access to fresh shrimp will be an added bonus).
One question about the frozen okra … can you tell me what the equivalent number of 12 oz. bags will be needed to get to the 2-1/2 cups called for? Might not be a bad idea to add that info along side the 2-1/2 cups in the ingredient list. Thanks.
-
Bill in StL — March 26, 2024 @ 9:27 AM Reply
Following up to my own question. Made this recipe with a few modifications (including using store bought dry roux (Kary’s) mainly because I was lazy … but it worked quite well) and it was great.
As an FYI … a 12 oz. bag of frozen sliced okra is just about 2-1/2 cups (as the recipe calls for).
-
Tracy — February 24, 2024 @ 7:16 AM Reply
Can you suggest any substitution for the okra. I just can’t….
-
Margliffe — February 24, 2024 @ 6:37 AM Reply
This does look delicious, but I’m a little apprehensive about the okra. What’s its texture after being cooked this way? I’ve never eaten or cooked with it, as I’ve always been put off by reports of its “sliminess.”
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:22 AM Reply
You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets.
-
carolyn — February 24, 2024 @ 6:30 AM Reply
I have a question about okra. My family does not care for it. What is another substitute.?
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:22 AM Reply
You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets.
-
Judy — February 24, 2024 @ 6:10 AM Reply
Can this recipe be frozen, except for the okra and shrimp which could be added in the reheat?
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:25 AM Reply
Yes! You can freeze the leftovers without the shrimp and okra (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked shrimp, okra and rice when serving.
-
Cajun Mike — February 24, 2024 @ 4:37 PM Reply
I make a lot of gumbo. You can freeze everything. I make about 2-8 gallon pots a month. I get 8 containers per pot and freeze all of it except what we need for a meal.
Cajun Mike
Bonnie — May 20, 2024 @ 9:59 PM Reply
Gumbo is translated “okra.” You can leave it out but never substitute w/ broccoli or anything ekes. Shrimp Creole has tomatoes, not gumbo!! Everything else is accurate…..born & raised in Southwest Louisiana Chere!
Maria Medlock — April 15, 2024 @ 5:19 PM Reply
A perfect recipe. Exact measurements. Cooking times were perfect also.
Ingredients were spot on as well.
I’ll definitely re use in the future when only Gumbo can fill the need and want.
Tori — April 7, 2024 @ 8:16 PM Reply
This is more of a soup consistency as it came out extremely watery and even after 2 hours didn’t cook down enough to make a thick stew like base. I may try it again with only 5/6 cups of chicken broth. The flavor was good though. I also sprinkled about 1/2 of Cajun seasoning with the shrimp .
WhitWillTot — March 13, 2024 @ 2:04 PM Reply
Substituted bacon grease for the butter in the roux, and smoked sausage because I didn’t have andouille, but everything else was the same as the recipe. So, so good! I had never made dark roux, just the “normal” copper-colored kind. Next time I might add smoked oysters like another reviewer mentioned. At my house, the more seafood the better!
Gulf Coast Cook — March 9, 2024 @ 11:27 PM Reply
Good recipe but omit the Maters, we don’t put that in da Gumbo. Good Gumbo needs da roux, da holy trinity and da fixings but never tomatoes.
Momma Danos — March 6, 2024 @ 5:42 AM Reply
Hi, Louisiana born and bred here. Once you add tomato, it’s no longer gumbo. Still delicious, but we refer to this dish as Shrimp Creole. Works great with catfish chunks, too. We call that Courtbillon, but it’s almost all the same ingredients, minus the okra.
Mike — March 5, 2024 @ 7:44 PM Reply
I always add some smoked oysters to my gumbo. Mmmmmm.
David Kent Starnes — March 2, 2024 @ 5:26 AM Reply
I’m returning to this recipe for the 5th or 6th time. The dark roux takes patience and constant attention stirring, but the rest is just easy prep work, and once your past the roux, adding the veges pretty mindless. That why I like this dish to entertain, doubled up, and I still don’t get leftovers!!!
Kelly — March 1, 2024 @ 1:25 PM Reply
My family is in the South, I was born in New Orleans. I love gumbo and make it often! Tho I haven’t tried your exact recipe, it sounds great! I don’t use hot sugar tho. I use gumbo file. Also a mix of green and purple okra make it a step up! And people think I’m weird, but I learned from my father (who’s family before him taught him), don’t use bread on the side, use Ritz crackers, and as word as it sounds, put a little butter on the crackers, it takes it to a WHOLE NEW LEVEL!
Dwayne A Buggs — March 1, 2024 @ 10:27 AM Reply
I love your recipe! In my opinion, it is not Gumbo without OKRA. I am a native of Louisiana. If you must, fry your cut okra then add to your Gumbo. I also like Crab Legs in the shell cooked in Gumbo. Sprinkle some Gumbo File in the Gumbo. I guarantee!
CH — March 1, 2024 @ 9:39 AM Reply
The name gumbo is derived from the West African Bantu’s name ‘ki ngombo’, for okra. If it’s made without the okra it’s just a stew. It might be delicious, but it’s not gumbo. What is corn chowder without corn, or clam shower without clams? Both would just be soups.
Jackie Claiborne — March 1, 2024 @ 7:59 AM Reply
Thanks for the recipe
Linda — February 28, 2024 @ 11:56 AM Reply
I will make this, but I cannot find andouille sausage, what is a good sub?
-
Sheila Brown-Young — March 1, 2024 @ 7:34 AM Reply
Smoked sausage will work
SoCal Red — February 25, 2024 @ 12:37 PM Reply
I love gumbo and lucky to have a Cajun momma who made shrimp & crab gumbo on weekends . People, made the recipe with all the ingredients, okra makes gumbo …gumbo is okra. . Momma substituted Rotel canned tomatoes to bring a Texas spice. She also used the shrimp shells to make stock, not chicken broth. I’ve never seen roux made with butter, vegetable oil is authentic, withstands the long browning process. She also browned sausage separately then added. This is good stuff!
-
CH — March 1, 2024 @ 9:43 AM Reply
You are absolutely correct! Okra’s name is gumbo.
Allyson O'Connor — February 25, 2024 @ 5:14 AM Reply
I’m terrible at adding “salt to taste”. Could you readers tell me how much you used? Thanks so much!
C — February 24, 2024 @ 10:40 PM Reply
Yummy! This is an excellent recipe! The only minor changes I made was I added 1 Tb Creole seasoning and I didn’t add okra, I didn’t have it on hand. We served it with rice. Everyone enjoyed it! This is such a delicious gumbo dish! I highly recommend it! Thank you so much!
Linda — February 24, 2024 @ 12:53 PM Reply
We do not like okra. What could be substituted
Barbara — February 24, 2024 @ 9:05 AM Reply
Is it possible to see the answers to people’s questions? There seems to be quite a few that don’t like okra, myself included, so one answer would help us all.
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:23 AM Reply
Hi Barbara! You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets. This is also listed above within the post. Hope that helps!
Brenda — February 24, 2024 @ 7:58 AM Reply
Looks delicious. Can I omit the okra ?
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:22 AM Reply
You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets.
Nancy Yinger — February 24, 2024 @ 7:47 AM Reply
I’m going to make this! Recipe looks wonderful. We have one family member that is allergic to shrimp. Im wondering if i could brown chicken early on in the recipe and then right before i add the shrimp put some aside for them and then add shrimp. Do you think it would be good with both shrimp and chicken ?
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:22 AM Reply
Absolutely, sounds like a winning combo!
-
Coonass Mike — February 24, 2024 @ 4:17 PM Reply
Sure, you can substitute something for the okra, but okra is really what gives it the taste. The okra cooks in and you don’t see it unless like us we use 2 bags of okra one that blends in and one at the end to have that wonderful taste. I was allergic to shrimp for a long time in my youth. I have made gumbo without the shrimp and just doubled the chicken.
-
John M. — February 24, 2024 @ 7:29 AM Reply
Looks great, and I look forward to making it. But no Cajun or Creole spices?
-
Cajun Mike — February 24, 2024 @ 4:27 PM Reply
No Cajun seasonings and no okra, why cook it? You just took everything that makes it gumbo out. It will be as bland as bland can be. Be adventurous. Make it the way they give it, and you will love it.
-
John M. — February 26, 2024 @ 4:43 PM Reply
Thanks, Mike.
-
Bill in StL — February 24, 2024 @ 7:18 AM Reply
Like so many of your recipes, this looks like another winner and I’m going to give it a try soon (especially since we just happen to be at the Gulf coast vacationing the next few weeks so access to fresh shrimp will be an added bonus).
One question about the frozen okra … can you tell me what the equivalent number of 12 oz. bags will be needed to get to the 2-1/2 cups called for? Might not be a bad idea to add that info along side the 2-1/2 cups in the ingredient list. Thanks.
-
Bill in StL — March 26, 2024 @ 9:27 AM Reply
Following up to my own question. Made this recipe with a few modifications (including using store bought dry roux (Kary’s) mainly because I was lazy … but it worked quite well) and it was great.
As an FYI … a 12 oz. bag of frozen sliced okra is just about 2-1/2 cups (as the recipe calls for).
Tracy — February 24, 2024 @ 7:16 AM Reply
Can you suggest any substitution for the okra. I just can’t….
Margliffe — February 24, 2024 @ 6:37 AM Reply
This does look delicious, but I’m a little apprehensive about the okra. What’s its texture after being cooked this way? I’ve never eaten or cooked with it, as I’ve always been put off by reports of its “sliminess.”
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:22 AM Reply
You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets.
carolyn — February 24, 2024 @ 6:30 AM Reply
I have a question about okra. My family does not care for it. What is another substitute.?
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:22 AM Reply
You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets.
Judy — February 24, 2024 @ 6:10 AM Reply
Can this recipe be frozen, except for the okra and shrimp which could be added in the reheat?
-
Chungah @ Damn Delicious — February 24, 2024 @ 9:25 AM Reply
Yes! You can freeze the leftovers without the shrimp and okra (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked shrimp, okra and rice when serving.
-
Cajun Mike — February 24, 2024 @ 4:37 PM Reply
I make a lot of gumbo. You can freeze everything. I make about 2-8 gallon pots a month. I get 8 containers per pot and freeze all of it except what we need for a meal.
Cajun Mike
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