Shrimp, spicy sausage, okra, bell pepper, onion, garlic, and homemade shrimp stock combine in this bold, Creole‑style gumbo stew.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, I gotta confess—I didn’t grow up eating gumbo. My first taste was on a trip to New Orleans last Mardi Gras. I ate king cake, wore a ridiculous mask, and then—bam—found this soul‑warming bowl of Shrimp and Sausage Gumbo Creole‑Style in a tiny French Quarter cafe. It was like… a hug in soup form.
Fast forward to me, back home, in my tiny kitchen, trying to recreate that magic without the jazz and body paint. I messed up the roux (burnt eyebrows—true story), but over time, I handed over a bit of my heart to this recipe. Every simmer, every stir reminds me of those humid NOLA nights. And yes, I’m willingly bringing the swamp to my stove.
Why You’ll Love This Shrimp and Sausage Gumbo Creole-Style Recipe?
What makes this gumbo extra special? First, you’re making real shrimp stock with the shells. That’s your flavor secret weapon. Then there’s the roux—deep, nutty, full of character. Andouille sausage brings a smoky heat, okra thickens without weird additives, and the clam juice? It adds an unexpected salty zing. This isn’t just stew. It’s a whole mood.
Plus, it’s Creole‑style (so no crayfish or oysters), but don’t worry—it’s still packed with personality. And did I mention how easy this is for its depth of flavor? It’s the kind of dish that makes you look like you spent hours cooking—even if you didn’t.
Ingredient Notes:
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Shrimp shells & tails – Got shells? Don’t discard them. They make the stock rich and briny.
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Clam juice + water – Amp up the seafood vibe, minus the fishy smell.
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Roux (flour + oil) – Creamy at first, then darkens. That’s where the magic and smoky flavor come from.
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Holy trinity (onion, celery, bell pepper) – Classic Creole building block. Adds sweetness and soft bite.
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Okra – Thickens naturally and gives gumbo that comforting velvety texture. Slimy? Nah—done right, it’s just right.
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Garlic, thyme, cayenne, bay leaves – For warmth, spice, and aroma.
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Andouille sausage – Crisp it for depth and smokiness. It’s the personality of the dish.
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Parsley & scallions – Stir them in at the end for freshness and color.
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Brown rice – Earthy base that holds up to thick gumbo.
How To Make Shrimp and Sausage Gumbo Creole-Style?
- Make the stock
Combine shrimp shells with water, bring to a boil, then simmer 20 minutes. Strain, toss shells, then add clam juice and more water. Ta-da—stock done. - Create the roux
Heat half a cup of oil, add flour, and stir CONSTANTLY for around 20 minutes until that beautiful deep-brown color. Yes, you gotta babysit it. But it’s worth it. - Add the vegetables
Toss in onion, celery, pepper, garlic, thyme, bay leaves, okra, salt, and cayenne. Cook until they soften—about 10–15 minutes. - Pour in the stock
Slowly pour, stirring like caffeinated bartender. Simmer uncovered for 30 minutes, skimming foam if needed. - Sauté the sausage
In another pan, crisp sausage slices. Add water to deglaze and pour those flavorful bits back into the gumbo. Trust me, those bits count. - Finish it off
Let sausage cook in the gumbo for 30 minutes, then stir in the shrimp and cook 5 more minutes. No overcooking—shrimp get rubbery fast. Stir in parsley, season with salt & pepper. - Serve
Ladle over hot brown rice, sprinkle scallions, and you’re in business.
Storage Options:
Gumbo gets better the next day. Store in the fridge up to 4 days or freeze (without rice) for up to 3 months. Reheat slowly on the stove and add a splash of broth or water if it feels thick.
Variations and Substitutions:
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No sausage? Swap in chicken thighs or turkey sausage.
Want To Save This Recipe?
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Spice levels? Extra cayenne or Tabasco if you’re wild. Tone it down with mild paprika if you’re not.
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Gluten-free? Use rice or chickpea flour for roux—gives great texture.
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Vegetarian vibe? Skip meat, use veggie stock, and add mushrooms or tofu for heartiness.
What to Serve with Shrimp and Sausage Gumbo Creole-Style?
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Cornbread – Sweet or spicy, great for soaking.
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Coleslaw – Crunchy and crisp complement.
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Greens – Mustard or collard greens = home comfort.
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Cold beer or sweet iced tea – My personal favorite pairings.
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Hot sauce bar – Let people jazz it up themselves.
Frequently Asked Questions:
Can I prep the stock in advance?
Absolutely! Make it ahead and store in the fridge 3 days, or freeze longer.
My roux took forever—did I do something wrong?
Nope. Good roux is patient work. Heat low, stir often. You’ll get there.
Does okra make gumbo weird?
Not at all. It thickens gently—no slimy swamp vibes. Just a rich texture.
This Shrimp and Sausage Gumbo Creole‑Style is one of those dishes that brings people together. It’s messy, soulful, and full of flavor. Not perfect, like me—but perfect for comfort food lovers.
Ever tried Creole cooking at home? I’d love to hear how yours turned out—and which part of the process got a little messy. Can’t wait to hear all about it.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shrimp and Sausage Gumbo Creole-Style
Ingredients
- 1½ pounds small shrimp 51–60 count, peeled and deveined (reserve shells and tails)
- 1 cup clam juice
- ½ cup plus 1 tablespoon vegetable oil divided
- ½ cup all-purpose flour
- 2 medium onions finely chopped
- 1 medium red bell pepper finely chopped
- 1 celery rib finely chopped
- 12 ounces frozen okra sliced ½-inch thick
- 6 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- 1 pound andouille sausage sliced ¼-inch thick
- ½ cup fresh parsley chopped
- Kosher salt and freshly ground black pepper to taste
- 4 cups hot steamed brown rice for serving
- 4 scallions thinly sliced, for garnish
Instructions
Prepare the Shrimp Stock
- In a medium saucepan, combine reserved shrimp shells and tails with 1 quart of water. Bring to a boil over medium-high heat. Reduce to a simmer and cook uncovered for 20 minutes. Strain and discard the solids. Combine the resulting shrimp stock with the clam juice and an additional 1 quart of cold water. Set aside.
Create the Roux
- In a large Dutch oven or heavy-bottomed saucepan, heat ½ cup vegetable oil over medium-high heat for 2 minutes. Reduce to medium heat, add the flour, and stir continuously with a wooden spoon to remove lumps. Cook, stirring constantly, for approximately 20 minutes or until the mixture turns a deep brown color resembling dark peanut butter and emits a toasty aroma.
Cook the Vegetables
- To the roux, add the onions, red bell pepper, celery, okra, garlic, thyme, cayenne pepper, bay leaves, a pinch of salt, and a few grinds of black pepper. Stir to combine. Cook over medium heat, stirring occasionally, until the vegetables have softened, about 10–15 minutes.
Add the Stock
- Gradually add half of the shrimp stock mixture to the pot, stirring vigorously to incorporate. Add the remaining stock and bring to a gentle simmer. Reduce heat to medium-low and continue to simmer uncovered for 30 minutes. Skim any foam or impurities from the surface as needed.
Sauté the Sausage
- Meanwhile, in a large sauté pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Sear the andouille sausage slices in a single layer until golden and crisp on the bottom, approximately 3 minutes. Flip and brown the other side for an additional 2 minutes. Remove from the pan. If necessary, deglaze the pan with ¼ cup water, scraping up browned bits. Simmer for 2 minutes and transfer these juices to the gumbo pot.
Incorporate Sausage and Simmer
- Add the sautéed sausage to the gumbo and continue simmering for an additional 30 minutes.
Add Shrimp and Finish
- Stir in the raw shrimp and cook until just opaque and cooked through, about 5 minutes. Turn off the heat and stir in the fresh parsley. Season with additional salt and pepper to taste.
Serve
- To serve, ladle gumbo into bowls and top each portion with approximately ⅓ cup of hot brown rice. Garnish with sliced scallions and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
