Shrimp and Sausage Gumbo with Dry Roux Recipe

If you’re craving a hearty, soul-warming dish that’s bursting with bold flavors, then this Shrimp and Sausage Gumbo with Dry Roux Recipe is exactly what you need. I absolutely love how this gumbo perfectly balances the smoky sausage, plump shrimp, and that unmistakable richness from a dry roux – it’s like a big, delicious hug in a bowl. Stick around, and I’ll walk you through every step so you can nail it in your kitchen and have your family asking for seconds!

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Ingredients You’ll Need

This gumbo’s ingredient list might look long, but each one plays a starring role in building that iconic flavor profile. Fresh veggies, smoky sausage, and plenty of seasoning come together in perfect harmony — and the dry roux ties it all with a rich, velvety finish. When shopping, look for quality shrimp and andouille for the best taste.

• Dry Roux: The heart of the gumbo; making it ahead saves time and you control the depth of flavor.
• Cooking Oil (olive, vegetable, canola): Divided use helps in browning sausage and building the roux.
• Andouille Sausage: I used chicken andouille for a healthier touch but traditional pork works great too.
• Medium Shrimp: Deveined and shelled with tails on adds both flavor and nice presentation.
• Onion: Diced white or yellow – it adds sweetness and is a gumbo staple.
• Celery: Adds freshness and crunch that balances the rich roux.
• Green Pepper: Gives a little sweetness and works perfectly with celery and onion in the “holy trinity” of gumbo.
• Kosher Salt: Enhances every ingredient.
• Black Pepper: Adds spice and warmth.
• Smoked Paprika: That smoked kick is key for authenticity.
• Garlic Powder & Onion Powder: Double down on flavor without overpowering.
• Oregano & Thyme: Classic Cajun herbs that elevate the dish.
• Cayenne Pepper: Brings heat, so add according to your spice tolerance.
• Diced Tomatoes (canned): Adds a subtle tang and balances richness.
• Seafood or Shrimp Stock: Using seafood stock supercharges the gumbo’s depth, but chicken or vegetable stock works in a pinch.
• Bay Leaves: Must-have for complexity and aroma.
• Gumbo File: I always add this at the end for that classic earthy finish and thickening effect.

Variations

I love when friends tell me they’ve made a recipe their own – and this Shrimp and Sausage Gumbo with Dry Roux Recipe is no different. Feel free to swap in your favorite seafood or tweak the spice levels. That’s part of what makes gumbo so fun to cook and share!

• Seafood Swap: Try adding crab meat or oysters for a more indulgent gumbo – my family adores this twist during holidays.
• Spice Level: If you like it milder, cut back on cayenne; for the heat seekers, add extra just before serving.
• Make It Vegetarian: Use vegetable stock and smoked tempeh or mushrooms instead of sausage and shrimp – still savory and comforting.
• Extra Veggies: Toss in okra or sliced carrots for even more texture and flavor.

How to Make Shrimp and Sausage Gumbo with Dry Roux Recipe

Step 1: Prep Your Ingredients and Dry Roux

Before you start cooking, make sure your shrimp are peeled and deveined (leaving the tails on adds a nice look). Dice your onion, celery, and green peppers so everything’s ready to go. If you haven’t made your dry roux yet, it’s best to prepare it a day ahead – it’s a simple mix of browned flour and oil cooked until a rich, nutty color develops. This dry roux is what separates this gumbo from others because it’s lower in fat but still gives that deep flavor we crave.

Step 2: Brown the Sausage and Build Flavor

Start by heating about a tablespoon of oil in a large heavy-bottom pot over medium-high heat. Add the sliced andouille sausage and brown it until you see those beautifully caramelized edges – this step adds amazing smoky, savory flavor from the get-go. Once browned, remove the sausage and set aside.

Step 3: Sauté the Vegetables

Lower the heat to medium and add the remaining oil if needed. Toss in your diced onion, celery, and green pepper and sauté until they’re soft and fragrant, about 5–7 minutes. This is your holy trinity cooking down, and it’s such an aromatic base that sets your gumbo apart.

Step 4: Add Your Dry Roux and Spices

Now, slowly stir in your dry roux into the softened veggies. This will thicken the gumbo beautifully and give that deep roasted flavor. Next, add in your kosher salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper. Stir everything together to blend those wonderful spices throughout the base. This is where patience really pays off—keep stirring to avoid lumps and ensure an even texture.

Step 5: Pour in Stock, Tomatoes, and Bay Leaves

Slowly pour in your seafood stock (or your preferred substitute) while stirring to keep everything smooth and combined. Add the canned diced tomatoes with their juices plus the bay leaves, then bring it all to a gentle simmer. Let it cook uncovered for about 30 minutes so the flavors can really meld and the gumbo reduces slightly. You’ll notice the aroma starts filling your kitchen – this is my favorite stage!

Step 6: Add Sausage, Shrimp, and Gumbo File

Return the browned sausage to the pot, then add your shrimp. Let everything simmer just until the shrimp turn pink and firm – this usually takes only 5 minutes or so. Avoid overcooking or your shrimp will get rubbery. Finally, stir in the gumbo file powder off the heat for that unique earthy flavor and to thicken your gumbo a bit more. Give it a good stir, remove the bay leaves, and you’re almost there!

Step 7: Taste and Adjust

Give your gumbo a final taste to see if it needs more salt, pepper, or a pinch more cayenne. At this point, you’re the boss of your own flavor level, so tweak it as you like. I often like to let it sit on very low heat for a few extra minutes to let everything marry better before serving.

How to Serve Shrimp and Sausage Gumbo with Dry Roux Recipe

Garnishes

I always finish my gumbo with a sprinkle of fresh chopped green onions and a handful of chopped parsley for brightness. A little extra cracked black pepper on top never hurts either – it perks up every bite.

Side Dishes

Serve your gumbo piping hot over fluffy steamed white rice – it’s the classic combo for soaking up all that delicious sauce. Sometimes, I like to pair it with crusty French bread or cornbread to mop up every last drop.

Creative Ways to Present

For special occasions, I’ve served this gumbo inside a hollowed-out French bread bowl, which makes for an epic presentation and keeps things cozy at the table. Another fun idea is using mini cast iron skillets for individual portions—it makes every guest feel like they got a personal serving straight from the chef.

Make Ahead and Storage

Storing Leftovers

I store leftover gumbo in airtight containers in the fridge, and I find it tastes even better the next day as the flavors deepen overnight. Just be sure to cool it before sealing to avoid condensation.

Freezing

If you want to save some gumbo for later, freezing works wonderfully. Portion it out into freezer-safe containers or heavy-duty bags, leaving some room for expansion. When thawed, the texture and flavor remain delicious and just like fresh.

Reheating

To reheat, gently warm your gumbo over medium-low heat on the stovetop, stirring occasionally until heated through. This keeps the shrimp tender and avoids breaking down the roux texture. If it feels too thick, a splash of stock or water will loosen it up nicely.

FAQs

Final Thoughts

This Shrimp and Sausage Gumbo with Dry Roux Recipe is truly a gem in my kitchen repertoire. I still remember the first time I nailed the roux and how everything just clicked—the flavors, the texture, the aromas—it’s the kind of dish that feels like a celebration in a bowl. You’ll enjoy sharing it with family or friends, and I hope it becomes a go-to comfort meal for you too. Don’t be intimidated by the process; once you’ve got your dry roux down, the rest is pure joy. Now, go get cooking!

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