This Shrimp & Sausage Gumbo is such a satisfying dish! This hearty, flavor-packed dinner is perfect for busy weeknight meals.

Shrimp & Sausage Gumbo Recipe

Shrimp & Sausage Gumbo

Shrimp & Sausage Gumbo is one of our absolute favorites around here. Just one beautiful bowl full is so rich and hearty- it’ll fill you right up and warm you straight down to the bone. It’s just a little bit spicy and a whollllllllllle lotta delicious. It’s perfect on a cold winter night… like tonight! :)

Shrimp & Sausage Gumbo Recipe

How to Make Shrimp Gumbo

To start we’ll need 1/2 cup diced onion, 1/4 cup diced celery, and 1/4 cup diced celery. I use a mandolin slicer with a dicing blade and a cut resistant glove– I just got mine few months ago and I don’t know how I’ve lived without them! They make slicing and dicing vegetables (onions, carrots, celery, zucchini, potatoes…) a breeze- they’re done in a snap. It’s one of those items that practically lives in my dishwasher because I’m using it and washing it every night! :)

Shrimp & Sausage Gumbo Recipe

I go ahead and dice all my vegetables at once, measure out what I need, then freeze the rest in individual quart-sized freezer bags. That way I always have diced vegetables on hand for cooking- I almost always have diced celery, onion, red onion, red bell pepper, green bell pepper, carrots, and zucchini in the freezer.

Shrimp & Sausage Gumbo Recipe

Now that you’ve got your vegetables, melt 2 tbsp butter over medium-low heat in a large pot or dutch oven. When the butter starts to foam, add the onion, celery, red peppers and 1/2 tsp salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.

Shrimp & Sausage Gumbo Recipe

Meanwhile, you’ll need 4 cups chicken stock. I prefer to just make it using chicken bouillon granules. They’re like the cubes, only you don’t have to unwrap them. I use 1 heaping tsp per cup of water, and I pour the boiling water in using another kitchen item I can’t live without- this electric tea kettle my mom gave me for Christmas! :)

Once the vegetables are soft, add the chicken stock. Add 1/4 tsp black pepper, 1/8 tsp cayenne pepper and stir to combine. Bring to a boil, then reduce to a simmer and cover.

At this point you’ll want to go ahead and start the rice- for 4 people, I do a ratio of 1 cup rice, 2 cups water, and 1 tsp salt. Add all to a sauce pan, bring to a boil, cover, and let simmer over low heat for 14-15 mins.

Shrimp & Sausage Gumbo Recipe

Now for the sausage- we’ll need 1/2 lb, sliced. My absolute favorite brand of smoked sausage is Eckrich- and since most smoked sausage only comes in 1 lb packages, I usually just go ahead and slice it all, and put the other half in the fridge for Red Beans & Rice or jambalaya later in the week. Or just go ahead and use it all in the gumbo. I won’t tell. :D

Add the smoked sausage to a skillet and then turn the heat to medium- cook, stirring occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.

Shrimp & Sausage Gumbo Recipe

In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo and stir.

Shrimp & Sausage Gumbo Recipe

Now to give the gumbo it’s distinct brown color and also to thicken it a little more, I use 1 tbsp filé power (pronounced fee-lay). Add to gumbo and stir (I use the whisk from the roux) until well incorporated.

And finally, add 3/4 lb of peeled and deveined shrimp to the gumbo. Turn off the heat, cover and allow to sit for 10 mins before serving. There will be plenty of residual heat in the pot to cook the shrimp to perfection.

Or if shrimp isn’t your thing, feel free to substitute with cooked, chopped chicken. This makes an excellent chicken & sausage gumbo! :) If making that way, I would boil 8 oz of boneless, skinless chicken breasts with 4 cups of water and 4 tsp chicken bouillon granules for 10-15 mins. Shred the chicken and reserve the 4 cups chicken broth to use in the gumbo. Then, when browning the sausage, add the chicken  for the last couple of mins, then add to gumbo with the sausage.

Shrimp & Sausage Gumbo Recipe

Either way, you can’t go wrong- it’s delicious. I can’t get enough of this gumbo! :)

Image of Shrimp & Sausage Gumbo

Shrimp & Sausage Gumbo

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American


This Shrimp & Sausage Gumbo is such a satisfying dish! This hearty, flavor-packed dinner is perfect for busy weeknight meals.



  • 2 tablespoon butter
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced red bell pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon minced garlic
  • 4 cups chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper

For the rice

  • 1 cup rice
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 pound smoked sausage
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 1 tablespoon file powder
  • 3/4 pounds shrimp, peeled and deveined


  1. In a large pot or dutch oven, melt 2 tablespoon butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and cook for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.
  2. Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.

For the rice

  1. Combine 1 cup rice, 2 cups water, and 1 teaspoon salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.
  2. Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium, and cook, tossing occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the chicken stock. Pour off any excess fat left in the skillet.
  3. In the same skillet, melt 2 tablespoon butter. When foamy, add 2 tablespoon flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to chicken stock, and stir, then add file powder and stir until it is well incorporated.
  4. Add the shrimp, turn off the heat, cover and allow to sit for 10 mins before serving. Serve over rice.

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41 Responses
  1. Tatia

    I LOVE this recipe! 

    I’ve been making it for New Year’s Eve for years!  

    Today I couldn’t find the recipe momentarily and FREAKED!

    Try it and you’ll never go back to 3-4 hour gumbo again.

  2. garysgirl

    Been following your blog for awhile and I just have to thank you for this recipe!! I make it often and we all love it-even my somewhat picky 4 sons! ? I usually skip the file powder and just add sausage and not the shrimp (makes it a bit more economical for our family). It’s great year round! So thank you so much for sharing. My family’s tummy’s thank you! ?

  3. Melanie Kelly

    Thank you from a fan in Canada! I’m cooking this tomorrow night. (though i doubt that I will find file powder.)

  4. christina

    As a native of Louisiana, I am skeptical of gumbo recipes that didn’t come from my mom or grandmother. I have seen so many recipes that call for ingredients that have no business being anywhere near a gumbo. This one looks promising and I am looking forward to trying it! Thanks for sharing.

  5. farrah

    i from malaysia…i just want to what is gumbo file?? i never hear about it? n i kind interest to do ur recipe..but i dont where to get the gumbo file? can i change it with others things? can u suggest it for me??

  6. Karen Novak


    Just wanted to share that I have been following you for a little while adn your recipes are great!! Tomorrow my book club is coming over and I asked my husband what I should make and he said…..Shrimp and Sausage Gumbo!! Whic is your recipe! And by the way he has made this for me all by himself so not only is it delicious it is also easy to make!

    Keep on blogging!!!!


  7. Sara

    This recipe is totally speaking to me. I have always wanted to try Gumbo. It has been like a life long dream to be able to try it. I live in Utah and no one here makes it! I would love to try making it. Though I doubt I could find the Gumbo File. Would you consider getting it for me if I send you the money?!

  8. Briana

    Yum! We’re having your great recipe for dinner tonight and it smells delicious! I’m a big fan of your wonderful fonts and now I’ll be checking your recipes regularly!

  9. Britbrat

    I looked everywhere for the easy gumbo and here I found it and it looks so easy to cook. I must say it is a fail proof recipe !
    Well Done amandaandkevin for this fantastic website. I keep on visiting here !
    Have a peek at my personal 2010 Frasers Cooking Photos !

  10. Samantha

    I live in South Louisiana, so gumbo is eaten here every day haha. but this looks very yummy :) & if ya really want some spice to it, add some tony chachere’s (pronounced sasheries) :)

  11. Wendy

    I received a new Le Creuset Dutch Oven for Christmas and couldn’t wait to break it in. We had a chance to go to the beach immediately after Christmas, and so this recipe became a perfect fit. I cannot thank you enough! This recipe was simply amazing and will always be memorable to me. Thank you for sharing. Your website is beautiful!

  12. Kimmi

    Hi Amanda! I just found your blog and love it! I had a quick question about this recipe though…? Did you mean 2 1/4 cups of diced celery? I’m a beginner cook so just checking :) Thanks for the great ideas!!!

  13. Amber

    I tried this recipe (while not being a huge fan of shrimp) and I loved it! I also ate the shrimp :) So many different things can be done with gumbo – my husband’s taking a run at it next time to try some new ideas with the recipe!


  14. Rose

    Your entire site is eye candy! I make gumbo like this, but wouldn’t think of leaving out the okra. For anyone having trouble finding filé powder, it’s available online. Some places may have decided not to sell it because of controversy about the safety of sassafras. It’s explained on Wikipedia.

  15. Marilyn C.

    We had this recipe tonight and let me tell you something you ALREADY know! IT WAS GOOD! Thanks for a new recipe for my collection

    Marilyn C.

  16. Nichelle

    I made this for dinner tonight. While we were eating there was total quietness… lol. I love the sound of smacking lips & fork to ceramic bowl! Awesome recipe Amanda!

  17. Kimm Geria

    Just found your blog while clicking on links from other blogs. What fun stuff you have. Love the fonts and love your pics, recipes. Thank you and can’t wait to check you out weekly.

  18. Courtney Smith

    I made this for dinner tonight… YUM! It was really, really good & super easy to make. I’m now ready to try some of your other good lookin’ recipes. THANKS!

  19. Kelly

    YUM! I think I have to try this. My husband has been out of town and said he would like something with seafood tomorrow night. I think this might be a great surprise!

  20. Colleen Dixon

    I just have to comment again. I made this for dinner last night and it was FABULOUS!!! My husband actually took some to work today for lunch – and he usually goes out for lunch.

  21. Laurel H.

    I usually make my gumbo with sausage, shrimp AND chicken! By the way, I did not know that file’ was being commercially packaged; it will make it easier to find. Thanks for sharing!

  22. Amanda


    Oh yes, it’ll definitely still be taste great without it! :) Don’t worry about not being able to find it- it just won’t be dark in color, like traditional gumbo. Although I am surprised you couldn’t find it in Atlanta! :) I figured if my little rinky dink small town grocery store here in Alabama had it, you could probably find it anywhere! :)

    1. Jodie

      This is an older post, but for the people who can’t find file, if you have a “cajun” section in your grocery store (where they sell roux, crab boil, and other southern staples) that is usually where you’ll find it.

  23. Colleen Dixon

    I totally agree with Therese. I LOVE the gorgeous pictures you include! We made your dumpling recipe a few months back and it was delicious. I got your email about this recipe this morning and actually went to the store to buy the items I was missing so I could make this tonight. I couldn’t find file powder to save my life (and I’m in Atlanta, so you would think it would be here). I’m hoping we’ll be ok without it. Thanks again for always sharing!

  24. mrooney

    This does look very appetizing and easy to make. I will definitely give it a try. I must say that I am new to your blog. I had been to your font section a few months ago and downlaoded a few. Yesterday I happened upon your recipes and posted a question about a recipe. I was astonished and thrilled to get a response to my question. I will be a follower of yours from now on. Thanks so much!

  25. Karen

    Hmm-mm! Smell so good and looks even better—and I’m not that crazy about shrimp! But, I think I’m going to give this recipe a try. (Yes, I’m stepping out of my comfort zone) Thanks for sharing—Karen

  26. Niki

    I miss Gumbo. Can’t get File Powder here. Meant to buy some when I was back in the south visiting a few months ago but forgot. I think I’ll email some friends to mail me some because it looks so good I just have to make some!

  27. Therese

    I love that you not only share your recipes but that you include so many fantastic photos. This is a whole lot better then a cookbook! TKS!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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