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A steaming Cajun shrimp and sausage gumbo pot.

Classic Cajun Shrimp & Sausage Gumbo Pot

A hearty and flavorful Cajun gumbo featuring succulent shrimp and spicy Andouille sausage, perfect for a comforting meal. This rich stew is packed with aromatic vegetables and a deep, savory roux.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Andouille sausage or smoked kielbasa, sliced
  • 1 lb Large shrimp peeled & deveined (≈ 20–24 shrimp)
  • ½ cup All-purpose flour
  • ½ cup Vegetable oil or canola
Vegetables & Aromatics
  • 1 large Yellow onion diced
  • 1 medium Green bell pepper diced
  • 2 stalks Celery ribs diced
  • 3 cloves Garlic minced
Liquids & Seasoning
  • 1 cup Canned diced tomatoes fire-roasted
  • 4 cups Chicken stock low-sodium
  • ½ cup Dry white wine
  • 2 Tbsp Cajun seasoning
  • 1 Tbsp Smoked paprika
  • ½ tsp Cayenne pepper adjust to heat preference
  • 1 tsp Dried thyme
  • 2 whole Bay leaves
Garnish & Serving
  • ¼ cup Fresh parsley chopped
  • 2 Tbsp Green onions sliced
  • Cooked white rice for serving
  • ¼ tsp File powder optional

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Whisk
  • Cutting board and knife

Method
 

Cooking the Gumbo
  1. Cook the Andouille sausage in a large, heavy-bottomed pot or Dutch oven over medium heat until browned; remove and set aside, reserving 2 tablespoons of drippings.
  2. Whisk together flour and reserved drippings, cooking on medium-low for 20-25 minutes until a rich, dark brown roux forms.
  3. Add diced onion, bell pepper, and celery to the roux, cooking for 8-10 minutes until softened; then stir in minced garlic and continue cooking for 1 minute.
  4. Pour in chicken stock and white wine, scraping up any browned bits from the bottom, followed by diced tomatoes, Cajun seasoning, smoked paprika, cayenne, thyme, and bay leaves.
  5. Bring the mixture to a simmer, then reduce heat to low and cook for 30 minutes, allowing flavors to meld. Add the cooked sausage back to the pot for the last 15 minutes of simmering.
  6. Stir in shrimp and cook for 3-5 minutes until they turn pink and opaque. Remove bay leaves.
  7. Garnish individual servings with fresh parsley, green onions, and file powder if desired. Serve hot over cooked white rice.

Notes

For a deeper flavor, let the gumbo simmer longer on low heat. Adjust cayenne pepper to your preferred spice level. If you can't find Andouille, use another smoked sausage like kielbasa. Serving over rice is traditional and highly recommended to soak up all the delicious broth.