Hey there, my friend. If you want a rich, hearty, and flavor-packed meal for the weekend, this spicy gumbo is the one. The mix of shrimp, sausage, and a deep, smoky roux makes it bold and satisfying.
And let me tell you something—my special technique cuts down the stirring time without messing up the flavor. So, you get that thick, spicy, soul-warming gumbo without standing over the stove forever.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Whisk
Important Info
- Servings: 6 bowls
- Estimated Cost to make this recipe: Around $20, depending on your local prices
- Prep time: 20 minutes
- Cook time: 1 hour
- Total time: 1 hour 20 minutes
- Calories per serving: 350 kcal
- Cook method: Stovetop
- Season: Fall, Winter
- Courses: Main Course
- Cuisine: Creole
- Diets: Not suitable for vegetarian, vegan, or gluten-free diets
How to Make Spicy Weekend Gumbo with Shrimp and Sausage
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/2 lb smoked sausage, sliced
- 1/2 lb shrimp, peeled and deveined
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 2 cups cooked rice (for serving)
- 2 tbsp chopped parsley (for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative Option |
|---|---|
| Vegetable oil | Butter or lard |
| All-purpose flour | Gluten-free flour blend |
| Smoked sausage | Andouille sausage or turkey sausage |
| Shrimp | Chicken or crab |
| Chicken broth | Vegetable broth or seafood stock |
| Diced tomatoes | Fresh chopped tomatoes |
Instructions
- Heat the oil in a large pot over medium heat. Slowly whisk in the flour, stirring constantly, to make a dark brown roux. This takes about 10-15 minutes.
- Add the onion, bell pepper, and celery. Cook until soft, about 5 minutes.
- Stir in the garlic and sausage. Cook for another 3 minutes.
- Slowly pour in the chicken broth while stirring to prevent lumps.
- Add the diced tomatoes, paprika, cayenne, thyme, salt, black pepper, and bay leaf. Stir well.
- Bring to a simmer and let it cook for 30 minutes, stirring occasionally.
- Add the shrimp and let it cook for 5 minutes, just until they turn pink.
- Remove the bay leaf and turn off the heat.
- Serve hot over cooked rice and garnish with chopped parsley.
Helpful Tips
- If you want a thicker gumbo, let it simmer uncovered for 10 extra minutes.
- For extra depth, use a mix of chicken and seafood broth.
- If you like it even spicier, add a dash of hot sauce before serving.
- Always stir the roux constantly to prevent burning. If it burns, you have to start over.
- Shrimp cooks fast, so don’t overcook it, or it will turn rubbery.
What to Serve with Spicy Weekend Gumbo with Shrimp and Sausage
You can enjoy this gumbo with a side of warm cornbread, garlic bread, or a simple green salad. If you want extra comfort, a side of buttered biscuits will be perfect.
How Do You Serve the Recipe?
I love serving gumbo in deep bowls with a generous scoop of rice. A ladle makes it easy to pour, and a sprinkle of fresh parsley on top makes it look even better.
Where Do You Serve This Recipe the Most?
This gumbo is perfect for cozy weekends at home, family gatherings, and even game nights. It’s also great for potlucks because it stays warm for a long time and tastes even better the next day.
Storage
Short-Term Storage (Room Temperature)
- If serving later, keep it in the pot with the lid on for up to 2 hours.
- Keep away from direct heat or sunlight.
Refrigeration
- Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stove over medium heat, stirring occasionally, until warm.
Freezing
- Freeze in a freezer-safe container for up to 3 months.
- Thaw in the fridge overnight and reheat on the stove.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, but thaw them first and drain any excess water before adding to the gumbo.
How can I make this gumbo less spicy?
Reduce the cayenne pepper and use a mild sausage instead of a spicy one.
Can I use a slow cooker?
Yes, but cook the roux on the stovetop first, then transfer everything to the slow cooker and let it simmer on low for 4-6 hours.
Is this gumbo gluten-free?
No, but you can make it gluten-free by using a gluten-free flour blend for the roux.
Can I make this ahead of time?
Yes, gumbo actually tastes better the next day. Just store it in the fridge and reheat before serving.
