Creole-Style Sausage and Shrimp Gumbo Recipe

Gumbo, a Louisiana cuisine staple, represents the region’s rich cultural melting pot, combining flavors from French, Spanish, and African traditions. This Creole-style sausage and shrimp gumbo is a hearty, flavorful dish that warms the soul and pleases the palate. This gumbo’s robust combination of spicy sausage, tender shrimp, and a dark, roux-thickened broth creates a complex array of flavors and textures. Served over a bed of steaming white rice, it’s a filling meal ideal for parties or a cozy family dinner.


  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/2 cup chopped green onions (for garnish)
  • Cooked white rice, for serving


  1. Make the Roux:
  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly, until the roux is a dark chocolate color, about 10-15 minutes. Be careful not to burn it.
  1. Sauté Vegetables:
  • Add the chopped onions, bell pepper, celery, and garlic to the roux. Cook over medium heat until the vegetables are tender, about 8-10 minutes.
  1. Add Meats and Tomatoes:
  • Stir in the sliced andouille sausage and cook for another 5 minutes.
  • Add the diced tomatoes, Creole seasoning, thyme, and bay leaves. Pour in the chicken broth and bring the mixture to a boil.
  1. Simmer:
  • Reduce the heat to low and let simmer for about 45 minutes. If the gumbo is too thick, add more broth or water to achieve the desired consistency.
  1. Add Shrimp:
  • Add the shrimp to the pot and cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
  1. Final Touches:
  • Season with salt and pepper to taste. Remove the bay leaves before serving.
  1. Serve:
  • Ladle the gumbo over cooked white rice and garnish with chopped green onions.

This Creole-style sausage and shrimp gumbo is a true flavor celebration, combining spicy, savory, and earthy notes to create a deeply satisfying dish. Each spoonful embodies Louisiana’s culinary heritage, making it an ideal dish for those who enjoy complex flavors and hearty meals. Whether you’re throwing a Mardi Gras party or just looking for a warm winter meal, this gumbo will impress. Experience the rich history and vibrant flavor of this beloved Southern classic!