Real Louisiana Gumbo with Sausage & Shrimp Recipe
This authentic Louisiana gumbo combines a rich homemade roux with smoked sausage, fresh shrimp, and a medley of classic Cajun spices. Simmered to perfection with okra, bell peppers, and tomatoes with green chilies, this hearty stew captures the bold flavors of the South in a comforting, satisfying dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Louisiana Creole
Ingredients
Scale
Roux and Vegetables
- ½ cup butter (1 stick)
- ¾ cup all-purpose flour
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 1 large green bell pepper, diced
- 1 tablespoon minced garlic (about 4 cloves garlic)
Broth and Seasonings
- 64 ounces chicken broth (8 cups)
- 2 cans diced tomatoes with green chilies (14.5 ounces each)
- 3–4 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Protein and Vegetables
- 1 ½ pounds smoked sausage, sliced
- 2 cups cut okra, frozen or fresh
- 2 pounds large shrimp, peeled and deveined
- ¼ cup chopped fresh parsley
Accompaniment
- Green Chile Rice (optional, see recipe)
Instructions
- Make the Roux: In a large stockpot, melt the butter over medium-high heat. Whisk in the flour continuously for 5-7 minutes until the roux develops a golden brown color reminiscent of peanut butter and emits a nutty aroma. Constant whisking prevents burning and ensures even cooking.
- Sauté the Vegetables: Add the diced onion, celery, bell pepper, and minced garlic to the roux. Cook until the onion becomes translucent, letting the roux coat the vegetables and further deepen in color and flavor.
- Add Broth and Tomatoes: Gradually whisk in about half of the chicken broth to the pot, mixing thoroughly to incorporate all the flour and create a smooth base. Then add the remaining broth along with the diced tomatoes with green chiles, bay leaves, black pepper, Italian seasoning, coriander, salt, cumin, and cayenne pepper. Bring the mixture to a low boil over medium heat.
- Simmer with Sausage and Okra: Add the sliced smoked sausage and cut okra to the pot. Reduce the heat to medium-low and let the gumbo simmer until the okra is tender and fully cooked, allowing the flavors to meld beautifully.
- Cook the Shrimp: Stir in the peeled and deveined shrimp, cooking for 5-8 minutes until they turn pink and firm, indicating they are perfectly done.
- Finish and Serve: Stir in the chopped fresh parsley for a bright, fresh finish. Remove bay leaves before serving. Serve the gumbo hot, ideally over Green Chile Rice or your preferred side.
Notes
- Be patient while cooking the roux; the flavor develops during this stage and is key to authentic gumbo.
- Use fresh or frozen okra based on availability, but ensure it is fully cooked to avoid any slimy texture.
- Adjust cayenne pepper to taste depending on your preferred heat level.
- Remove bay leaves before serving to prevent any bitter flavors.
- Gumbo tastes even better the next day, as flavors continue to deepen after resting.
Keywords: Louisiana gumbo, Cajun gumbo, shrimp gumbo, smoked sausage gumbo, okra gumbo, Creole stew, stovetop gumbo, traditional gumbo
