Shrimp and Sausage Gumbo with Dry Roux Recipe

If you’re craving that rich, comforting taste of classic Cajun cooking but want to keep things a little lighter, you’re in the right place. I’m excited to share my Shrimp and Sausage Gumbo with Dry Roux Recipe—it’s packed with deep flavors, hearty sausage, juicy shrimp, and that unmistakable dark roux base, but with a healthy twist that won’t leave you feeling weighed down. Trust me, once you try this version, you’ll find yourself coming back for seconds (and even thirds!).

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Ingredients You’ll Need

The key to a great gumbo is balancing fresh, aromatic vegetables with the smoky, spicy flavors from sausage and seasonings. Also, the dry roux adds a unique texture and a healthy edge, which I found makes all the difference!

• Dry Roux: This is the star that thickens the gumbo without needing extra oil or butter, giving it a beautiful deep brown color and nutty flavor.
• Cooking Oil: I usually use olive oil for a clean taste, but vegetable or canola works great too.
• Andouille Sausage: Chicken Andouille is my go-to for a leaner option; it still has that smoky kick.
• Medium Shrimp: Deveined and shelled with tails on—tails add flavor and help keep the shrimp juicy during cooking.
• Onion: Diced white or yellow onions provide sweetness and body to the gumbo base.
• Celery: Adds a subtle crunch and classic “holy trinity” flavor.
• Green Pepper: Brings slight earthiness and color to this dish.
• Spices (Kosher Salt, Black Pepper, Smoked Paprika, Garlic Powder, Onion Powder, Oregano, Thyme, Cayenne Pepper): These create the perfect Creole seasoning blend that dances on your taste buds.
• Diced Tomatoes: These bring acidity and balance to the richness.
• Seafood/Stock: Seafood or shrimp stock is ideal, but chicken or vegetable stock works if you don’t have that on hand.
• Bay Leaves and Gumbo File: Essential for authentic flavor and texture finishing touch.

Variations

I’ve had fun tweaking this Shrimp and Sausage Gumbo with Dry Roux Recipe to suit different tastes and occasions. Feel free to personalize it—gumbo is all about making it your own!

• Add More Heat: When I want my gumbo spicier, I’ll up the cayenne or toss in some fresh chopped jalapeños—just be careful not to overpower the shrimp.
• Switch Up the Protein: I’ve swapped shrimp for chunks of crab or even chicken, which works beautifully if you want a different variation.
• Make it Vegetarian: Use vegetable stock, skip the sausage and shrimp, then add hearty mushrooms and okra for texture and flavor.
• Instant Pot Adaptation: Sometimes I do the roux on the stove, then finish the cooking in my Instant Pot for a quicker, fuss-free meal.

How to Make Shrimp and Sausage Gumbo with Dry Roux Recipe

Step 1: Prepare Your Dry Roux Ahead of Time

Making a dry roux is a game-changer. If you haven’t tried it before, start by roasting equal parts of flour in a dry skillet over medium-low heat—stir constantly to avoid burning. It takes patience, but you’ll see the flour slowly transform to a lovely deep brown. I usually make extra and keep it in an airtight container in the fridge so it’s ready when the gumbo mood strikes!

Step 2: Brown the Sausage and Sauté Your Vegetables

Heat 1 tablespoon of your cooking oil in a large pot over medium-high heat. Add the sliced Andouille sausage—this browns the sausage, releasing smoky fats that deepen your gumbo’s flavor. Remove the sausage and set aside. Next, add the other tablespoon of oil and toss in your diced onions, celery, and green pepper. Sauté until soft and translucent, usually about 5-7 minutes, to build a flavorful base.

Step 3: Mix in the Dry Roux and Spices

Stir in your dry roux and let it toast together with the vegetables for about 2 minutes. Then add your kosher salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper. This step is when the magic happens—getting the roux and spices evenly incorporated ensures your gumbo has a rich, balanced flavor.

Step 4: Add Liquids, Tomatoes, and Simmer

Pour in your seafood stock, diced tomatoes, and toss in the bay leaves. Give it a good stir to blend everything, then bring your gumbo to a gentle simmer. Cover and let it cook for about 45 minutes—this slow simmer will meld all those flavors beautifully.

Step 5: Add Shrimp, Sausage, and Finish with File

About 10 minutes before serving, add the browned sausage back into the pot and stir in the shrimp. Shrimp cooks quickly, so you just want to poach them gently until they turn pink and firm—usually 5-6 minutes. Turn off the heat and sprinkle the gumbo file powder in; this adds that authentic earthy note and thickens the gumbo slightly.

How to Serve Shrimp and Sausage Gumbo with Dry Roux Recipe

Garnishes

I love topping my gumbo with freshly chopped green onions and a sprinkle of parsley—it adds a pop of color and freshness that balances the smoky depth. For a little added zing, a dash of hot sauce on the side lets everyone customize their heat level.

Side Dishes

This gumbo pairs beautifully with steamed white rice—that’s the classic way, and I always serve plenty for soaking up every flavorful bite. Sometimes I’ll also offer crusty French bread or corn muffins to add some texture and soak up sauce.

Creative Ways to Present

For special occasions, I like to serve the gumbo in individual bowls over jasmine or Cajun-spiced rice, garnished with colorful bell pepper slivers and green onions for a festive look. You could even turn it into a gumbo bar, letting guests add their own toppings like cheese, hot sauce, or extra file powder.

Make Ahead and Storage

Storing Leftovers

I always keep leftover gumbo in an airtight container in the fridge and it lasts wonderfully for up to 3 days. The flavors actually deepen overnight, so I often think it tastes even better the next day!

Freezing

Freezing this gumbo works well too. Just cool it completely before transferring it to freezer-safe containers. When I thaw it, I gently reheat on the stove, stirring often to keep the shrimp tender and the consistency perfect.

Reheating

I recommend reheating leftovers slowly on the stove over medium-low heat, adding a splash of stock or water if it thickens too much. This helps maintain that silky texture and keeps the shrimp from overcooking.

FAQs

Final Thoughts

I absolutely love how this Shrimp and Sausage Gumbo with Dry Roux Recipe brings all those classic Southern flavors together in a lighter, healthier way that anyone can enjoy. When I first tried making the dry roux, I was nervous, but now I keep a batch ready because it makes my gumbo so special and easy to whip up. Give it a go—you’ll love how cozy, flavorful, and satisfying this gumbo is. Plus, it’s a fantastic crowd-pleaser that’s sure to impress family and friends alike!

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