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A rustic bowl of Savory Shrimp and Sausage Gumbo served hot with fresh herbs and a side of steamed white rice.

Savory Shrimp and Sausage Gumbo 1-Pot

This soulful, restaurant-quality gumbo brings the deep, complex flavors of Cajun cooking to your home kitchen in a single pot. Featuring a rich, dark roux, smoky andouille sausage, and succulent shrimp, it is the ultimate comfort food for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun/Creole
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large yellow onion, finely diced
  • 2 green bell peppers, diced
  • 3 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 lb andouille sausage, sliced into rounds
  • 1 lb large shrimp, peeled and deveined
  • 4 cups low-sodium chicken stock
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup green onions, sliced
  • 4 cups cooked white rice, for serving

Equipment

  • Heavy-bottomed Dutch oven or large stockpot
  • Whisk (heat-resistant)
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. In a heavy-bottomed pot, combine the oil and flour over medium heat. Whisk constantly for 15-20 minutes until the roux reaches a deep, dark chocolate color.
  2. Immediately add the diced onion, bell peppers, and celery to the roux, stirring to stop the darkening process.
  3. Sauté the vegetable mixture for about 10 minutes until soft and translucent.
  4. Slowly pour in the chicken stock while whisking constantly to ensure the roux is perfectly incorporated and lump-free.
  5. Stir in the sliced andouille sausage, bay leaves, dried thyme, and Cajun seasoning.
  6. Bring the mixture to a gentle boil, then reduce heat to low and simmer for at least 45 minutes to allow flavors to meld.
  7. Ten minutes before serving, add the raw shrimp to the pot and cook until they turn pink and opaque.
  8. Remove the bay leaves, ladle the gumbo over a scoop of warm white rice, and garnish generously with green onions and fresh parsley.

Notes

Gumbo tastes even better the next day as the spices continue to meld. If storing, keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the shrimp. You can add a tablespoon of file powder or cooked okra if you prefer a thicker, more traditional consistency.