Below is your full detailed recipe for Cajun Shrimp & Sausage Gumbo with Rice — complete with description, timing, step-by-step instructions, tips, and a Q&A section
Cajun Shrimp & Sausage Gumbo with Rice
A rich, smoky, deeply flavored Louisiana-style gumbo loaded with tender shrimp, savory sausage, aromatic vegetables, and warm spices. Everything simmers in a thick roux-based gravy and is served over fluffy rice. Perfect for cozy dinners and comfort-food cravings.
Total Time
Step Time
Prep Time 15 minutes
Cooking Time 45 minutes
Total Time 1 hour
Ingredients (4–6 servings)
For the Gumbo
300 g shrimp, peeled & deveined
250 g smoked sausage (andouille or beef), sliced
1 small onion, diced
1 bell pepper (any color), diced
2 celery stalks, diced
3 garlic cloves, minced
3 tbsp all-purpose flour
3 tbsp oil or
3 cups chicken broth
1 can (400 g) crushed tomatoes (optional but adds richness)
1 tsp smoked paprika
1 tsp Cajun seasoning (or more to taste)
½ tsp thyme
½ tsp black pepper
1–2 bay leaves
Salt to taste
1 tbsp Worcestershire sauce
2 tbsp chopped parsley
2 tbsp chopped green onions
For the Rice
1 cup rice
2 cups water
Pinch of salt
How to Make Cajun Shrimp & Sausage Gumbo
1. Cook the Rice
1. Rinse rice
2. Add rice + water + salt to pot
3. Bring to boil → reduce to low → cover and cook 15 minutes
4. Fluff and set aside
2. Make the Roux (The Heart of Gumbo)
1. Heat oil/butter in a large pot
2. Add flour and stir continuously on medium heat
3. Cook for 10–12 minutes until the roux turns deep brown (similar to chocolate).
This gives the gumbo its signature flavor.
3. Build Flavor
1. Add onion, celery, bell pepper → sauté 5 minutes until soft
2. Add garlic → cook 1 minute
3. Stir in smoked sausage and cook 3–4 minutes
4. Add Broth & Seasonings
1. Slowly pour in chicken broth, stirring well to avoid lumps
2. Add
Crushed tomatoes (optional)
Cajun seasoning
Smoked paprika
Thyme
Bay leaves
Black pepper
Worcestershire sauce
3. Bring to a boil → reduce to low → simmer 20 minutes
5. Add Shrimp
1. Add shrimp during the last 5 minutes of cooking
2. Stir until shrimp turn pink and tender.
6. Finish the Gumbo
1. Taste and adjust salt, spices, or broth thickness
2. Stir in parsley & green onions
3. Remove bay leaves
7. Serve
Spoon hot gumbo over fluffy rice.
Garnish with extra green onions for an authentic touch
Serving Suggestions
Serve with garlic bread or cornbread
Add hot sauce for extra heat
Top with a sprinkle of file powder if available (traditional gumbo thickener).
Questions & Answers
Q1: Can I make this without sausage
Yes! Replace sausage with chicken, crab, or more shrimp
Q2: How do I make it extra spicy
Add cayenne pepper or increase Cajun seasoning
Q3: My roux is burning — what should I do
Lower heat immediately. If it smells burnt, start over; burnt roux will ruin the gumbo.
Q4: Can this be made ahead
Absolutely! Gumbo tastes even better the next day as flavors develop
Q5: Can I freeze gumbo
Yes, but remove shrimp before freezing and add fresh shrimp when reheating