Southern Shrimp Gumbo
This Southern Shrimp Gumbo is the perfect mix of Cajun spices, fresh vegetables, sausage and shrimp! It is a true Louisiana meal that can be served any time of year!
A DELICIOUS SOUTHERN RECIPE
If you have never tried gumbo, it is one of those recipes that I highly recommend that you sample at least once in your life. Being from the south, this Southern Shrimp Gumbo is a recipe you see served at most restaurants (especially in the Deep South.) If you’ve never had gumbo, the combination of ingredients is like nothing else you’ve probably ever tasted and can be completely tailored to your tastebuds. This shrimp gumbo recipe is best served over rice and takes patience to really deepen the flavors!
FREQUENTLY ASKED QUESTIONS:
This is a seasoning used to further thicken gumbo and it has a distinct flavor. Gumbo filé is made from the sassafras tree and it has a unique flavor that is a little hard to explain. The best way I can explain the taste is it has a flavor similar to root beer and smells a little like eucalyptus. It is an ingredient that was first discovered and used by the indigenous Choctaw Indians who first settled that area.
Generally, most folks will add filé to their own bowls of gumbo (rather than adding to the entire pot.) It’s a flavor that most people either love or hate but only use a tiny bit so as not to overwhelm other flavors.
There are a few different variations – Chicken and Sausage Gumbo is another common version. Seafood Gumbo is a version often served in coastal regions where fresh seafood is in abundance. However, If you don’t enjoy seafood, then just leave the shrimp out.
Andouille sausage is a distinctly cajun sausage. It is a heavily smoked sausage that is made of pork and combined with peppers, onions and seasonings. You can usually see little chunks of pork within the andouille sausage, whereas in other sausages, it will be completely ground up. The seasoning is usually spicy. But these days, andouille sausage is made using different levels of spiciness – from super spicy to mild.
Roux is a fancy French cooking term for thickening sauces, soups and stews. It’s a combination of flour and butter (sometimes oil) that are whisked together (over heat) until smooth. When a liquid is added to the roux, and the heat is brought up to a gentle boil, the mixture will begin to thicken.
No. Absolutely not and never ask that question to a Cajun! Ha! Only make gumbo when you have the time. Gumbo needs time and patience to really build up the flavors. With each step, you are slowly deepening and creating a rich and unique taste. Gumbo cannot be rushed and I do not recommend making this in a slow cooker or Instant Pot. I love to use those appliances too but you just cannot get the same level of flavors. I’ve tried so you don’t have to!
Once the gumbo has cooled, store in the refrigerator in an airtight container for 3 days. Reheat as required. This recipe does freeze well. Freeze in a suitable freezer safe container for 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- butter – real butter here, not margarine. I am going to use this and oil for this recipe.
- all-purpose flour
- sweet onion – I prefer a Vidalia onion but use what you can get your hand on.
- green bell pepper
- celery
- bay leaves
- fire roasted tomatoes – this adds a great level of flavor. If you can’t find fire roasted tomatoes, just grab a can of petite diced tomatoes.
- seafood stock – you could also use vegetable stock. Also, if you have any sensitivities to sodium, I would definitely get a low or no sodium version.
- creole or cajun seasoning – I prefer Tony Chachere’s or Slap Ya Mama (not paid affiliate links).
- andouille sausage – I use a combination of andouille and smoked sausage. You could just use one or the other if you prefer.
- smoked sausage – use your favorite brand here. It does need to be already smoked though – not raw.
- okra – I absolutely love okra – it is not gumbo without it in my opinion but if it is not your favorite veggie – you can leave it out.
- shrimp and crab boil (liquid) – I use Zatarains (not a paid affiliate link) but other brands make it as well.
- shrimp – tails removed and deveined. You can save yourself some time if you buy the shrimp already deveined.
- green onions
- gumbo filé – see my Frequently Asked Question section above if you aren’t familiar with this ingredient. I use Zatarain’s brand (not a paid affiliate link – see my ingredient photo below) for this as well.
HOW TO MAKE SOUTHERN SHRIMP GUMBO:
Melt butter with canola oil in a large pot then add the flour. Keep cooking and stirring until this mixture (the roux) has turned to a light chocolate color. We are basically browning the butter (but not burning it!) This will take some time so be patient.
Add the chopped onion, bell pepper and celery. In cajun and creole cooking, this is called the “holy trinity.” Similar to the French version of “mirepoix.” Continue to cook, stirring for about 10 minutes. Add the chopped garlic, stir for two more minutes.
Lastly, add the canned tomatoes, half of the seafood stock, the bay leaves and the seasoning. Stir well and cover. Allow to simmer. In a large skillet (12”) add the 2 Tablespoons of canola oil and the chopped okra (add okra while oil is still cool).
Turn heat to medium, then add the sliced sausages. Sauté in the skillet, stirring often for about 15 minutes. Once the sausage looks like it’s caramelized somewhat and is sticking to the pan some – and the okra is nice and soft, use the remaining stock to pour a little into the skillet and scrape up the stuck bits (this adds great flavor to the gumbo).A dd these contents to the pot with everything else and bring to a boil. Cover and simmer for about 45-60 minutes.
Meanwhile, in a bowl add the shrimp and crab boil to the shrimp and stir so that all the shrimp has been coated. Cover the bowl and store in the refrigerator until you’re ready to use it. 10 minutes before you’re ready to eat, add the shrimp to the gumbo and stir well. Cover again and cook on low for 10 minutes. Remove bay leaves. Add chopped green onions.
Serve over rice and with some hush puppies. Offer gumbo filé for serving to anyone who likes it.
CRAVING MORE RECIPES?
Originally published: July 2021
Updated and republished: March 2025
Southern Shrimp Gumbo
Ingredients
- ¼ cup unsalted butter
- ¼ cup canola oil + 2 Tablespoons (divided use)
- ½ cup all-purpose flour
- 1 large sweet onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 14.5 ounce can fire roasted tomatoes
- 6 cups seafood stock (divided use)
- 2 bay leaves
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 Tablespoon low salt creole seasoning
- 1 cup fresh okra, sliced
- 1 link andouille sausage, sliced
- 1 link smoked sausage, sliced
- 1 teaspoon liquid shrimp and crab boil
- 2 pounds shrimp, peeled, deveined and tails removed
- 3 green onions, sliced
- gumbo filé (optional)
Instructions
- Melt 1/4 cup unsalted butter and 1/4 cup canola oil in a large pot, add 1/2 cup all-purpose flour and whisk continuously, over low to medium heat, until this mixture (the roux) has turned to a milk chocolate color. This will take time. Don't rush it and do not turn the heat to high.
- Add 1 large sweet onion, diced, 1 green bell pepper, diced and 2 celery ribs, chopped and continue to cook, stirring for about 10 minutes. Add 3 cloves garlic, minced, stir for two more minutes.
- Add 14.5 ounce can fire roasted tomatoes, 3 cups seafood stock, 2 bay leaves, 1 teaspoon black pepper, 1/2 teaspoon salt and 1 Tablespoon low salt creole seasoning. Stir well and cover. Allow to gently simmer.
- In a large skillet (12”) add 2 Tablespoons canola oil and 1 cup fresh okra, sliced (add okra while oil is still cool).
- Turn heat to medium, then add 1 link andouille sausage, sliced and 1 link smoked sausage, sliced. Sauté in the skillet, stirring often for about 15 minutes. Once the sausage looks like it’s caramelized somewhat and is sticking to the pan some – and the okra is nice and soft. Use the remaining 3 cups seafood stock to pour a little into the skillet and scrape up the stuck bits (this adds great flavor to the gumbo).
- Add these contents to the pot with everything else and bring to a boil. Cover and simmer for about 45-60 minutes.
- Meanwhile, in a separate bowl, add 1 teaspoon liquid shrimp and crab boil to 2 pounds shrimp, peeled, deveined and tails removed and stir so that all the shrimp has been coated. Cover the bowl and store in the refrigerator until you’re ready to use it.
- 10 minutes before you’re ready to eat, add the shrimp to the gumbo and stir well. Cover again and cook on low for 10 minutes.
- Remove bay leaves. Add 3 green onions, sliced.
- Serve over cooked rice. Offer gumbo filé for those who enjoy it!
Notes
- If you are not a seafood fan you can leave the shrimp out.
- This recipe can be frozen, see my tips above.
- This makes a large batch, but you can double it when serving larger crowds.
- Make sure you add the fresh shrimp at the end, this cooks the fastest and will not take long to cook.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can I make the roux a day ahead and reheat it gently.
Honestly, I wouldn’t recommend it. Just the roux? It doesn’t take long to make a roux, is there a reason you need to make it ahead of time?
I was thinking of doing it just to save time. I am making shrimp stock tonight. Also, I’m going to try making the roux. Putting it all together tomorrow. I will let you know how it goes.
Oh nice! I bet it’ll be fantastic with shrimp stock! Please let me know how it goes 🙂
It is a wonderful recipe. Best gumbo I’ve ever made in my 4 attempts. But the 1hr 20 mins. Can be doubled if you want a nice roux and simmer. All in all it too me about 3 hrs. Start to serve. Worth it though.
This is the ticket!!
TASTE is the key.
Gonna make a big pot!
I think this was the best gumbo I’ve ever made! My mama unfortunately didn’t leave a recipe behind and she learned to do it by taste but I never learned. I swear this tastes exactly like hers. While I think it’s wonderful to learn how to make things by taste, I REALLY appreciate those that take the time to measure things out to help those of us who never learned or to whom it doesn’t come naturally. I know that is not an easy thing to do & it takes skill and patience to measure and taste so you get it right for us. You’re an angel!
This recipe is a great place to start learning how to cook a wonderful gumbo. I had challenges collecting all the ingredients here in WY but that just made it better when I was able to finally have access to all of them. Although getting fresh okra is almost impossible here the frozen worked pretty good. Gumbo has been requested regularly by family and friends since I used this recipe. Unless you’ve had it cooked by a friend from Louisiana you rarely find anything like it here because very few want to take the time to blend and meld those ingredients. This is a tribute to that old friend from Louisiana, I miss her gumbo and finally found a awesome recipe to make it for my family!
Wonderful, Fabulous!!! Will be making many times.
Thanks !
This recipe has been my gumbo base for years now. And I only make it during holidays or special occasions. It’s amazing and magic happens every time I make this. People are always looking forward to my next gumbo. Thank you deeply! Love from New Orleans.
Brandie
Love Gumbo and want to make this for upcoming holiday season. Here’s the catch I live in Wisconsin and during the winter fresh okra is hard to find. Can frozen be used? If not what else might be able to use?
Thank you and Happy Thanksgiving
Hi Jill! Yes I think it would work. Let them defrost and gently dry them with a paper towel to remove any excess moisture then continue with the recipe as written 🙂
Frozen is fine– it disappears if you cook it long enough. Leaving a great flavor and no slime.
I’ve made gumbo from time to time over the years, this recipe is a winner! I “vegetized” it, using vegan butter, vegan sausages, and cooked the shrimp on the side for the husband. You could easily add chunks of fish or other seafood if you don’t care for shrimp. Versatile, and there’s real depth of flavor!
I always love hearing when a recipe can be made vegan or vegetarian! It really helps others who are looking at a recipe and wondering if it is possible and will taste good. I am by no means an expert so I appreciate you taking the time to come by and leave a comment!
I made this and it turned out AMAZING. it was my first time making it so i was nervous but the recipe was easy to follow. i will be making this again soon!!!
My family is from the south Louisiana all up and down the south I was raised up eating gumbo the best my Creole family would make I love it and my husband and children love it I a least make it twice a year its or favorite meal in my home
It’s definitely a labor of love for sure!
Brandie. Is this gumbo very hot or somewhat mild? I don’t mind a little kick but not extreme! I didn’t hear any comments about that from those making comments. Please let me know. Thanks N Irwin
I hve been looking for ppl tht can cook GUMBO
OMG MY PRAYERS HVE BEEN ANSWERED
I was so fortunate to have a wonderful teacher. Gumbo isn’t easy to figure out the exact ingredients. Cajuns and creoles don’t measure anything. Most of those cooks were taught by Mommas and Grandmommas that taught them to cook by taste and texture. So it was a process of figuring out exactly how much he used to get the right flavor but I think we got it! I hope you love this one if you try it!