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Home › Recipes
13 Comments

Real Louisiana Gumbo with Sausage & Shrimp

Stacey Pirtle

by Stacey Published: Feb 6, 2025

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This post may contain affiliate links.

You’re going to love my family’s authentic Louisiana gumbo recipe with a simple, nutty blonde roux, shrimp, sausage, okra and yes, even a few Creole tomatoes. Loaded with layers of deep flavor and served over a spoon or two of extra tasty green chile rice, this is one pot comfort food you’ll love no matter where you live!

A bowl of authentic gumbo with sausage, shrimp and a blonde roux served over green chile rice.


I am excited for you to start this recipe because I know your house is about to fill with the wonderful smells of what we fondly call around here “big pot food.”

Big pot food is warm and comforting, cooked up in a large pot with a wooden spoon and enough to share. And it always begins with beckoning aromas that call family and friends in from all corners. It’s what I like best about cooking!

And this recipe never disappoints. It’s one of our treasured family favorites. We enjoy it whenever a little extra flavor and comfort is what the day calls for. Not to mention, an especially big pot makes a required appearance for Christmas dinner every year. There’s no better way to welcome everyone together!

Looking down on a big of real Louisiana gumbo with shrimp, smoked sausage and okra to show ingredients and texture.

But like all deeply regional comfort food recipes, most families claim their own treasured versions. As a native Louisianan, here are a few things you should know about making authentic gumbo:

  • This is a Creole gumbo recipe, not a cajun gumbo recipe. This dish has a butter-based roux, okra and tomatoes, and is crazy delicious + simple.
  • A roux is really easy to make. It’s just canola oil or vegetable oil (this recipe uses butter instead)  + flour, whisked together in the bottom of a pan and cooked until it turns brown. It’s just like making gravy (for all my southern friends).
  • This recipe makes a light (or blonde) roux instead of a dark one. That just means we don’t brown it as much because it’s butter based, and it can burn. Use oil and brown it more by cooking it longer, if you like. Some recipes brown it all the way to a chocolate color.
  • Okra is a must. Okra is a traditional gumbo ingredient in Creole gumbo and is used as a natural thickener in the recipe. It is one of the ingredients that sets gumbo apart from dishes like jambalaya and étouffée. You can use fresh okra or frozen, depending on what is available to you.
  • Tomatoes are ok. Highly debated, but the acidity is nice in such a rich, savory dish, and it’s a legitimate Creole addition to lots of classic Louisiana recipes.
  • You can make great gumbo no matter where you live! The ingredients are simple and can be found just about anywhere. If a little taste of home is what you’re missing, this recipe is just what you need.

Recipe Ingredients & Overview

All of the ingredients for this authentic Louisiana gumbo with text overlay on each ingredient for easy identification.

I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!

Look for specifics at the end of the post in the recipe card.
  • butter
  • all-purpose flour
  • onion, celery, green bell pepper (In Louisiana, onion, celery, and bell pepper are called the holy trinity of vegetables.  They make up the aromatic base for most of our regional dishes.)
  • minced garlic
  • chicken broth (or stock)
  • diced tomatoes with green chilies
  • smoked sausage (I use andouille sausage or a spicy smoked beef sausage.)
  • okra (frozen or fresh)
  • bay leaves, Italian seasoning
  • ground coriander, cumin, cayenne pepper
  • salt & black pepper
  • large shrimp, no tail, peeled and deveined (fresh or frozen, whichever you have access to)
  • fresh parsley

Recipe Variations: Add 2 shredded chicken thighs or breasts (a great use for any leftover rotisserie chicken) for extra protein or  ½ pound crab meat or 1 pound of crawfish tails for more seafood!

You can also brown the sliced sausage in a skillet before adding it to the gumbo for a nice seared flavor to the meat. But when you do this, you lose all of your meat drippings and a ton of robust flavor that the sausage adds when cooked in the dish.

How To Make My Gumbo Recipe

The 4 main steps to make my family's recipe for easy Louisiana gumbo.

Make the simple roux. In a large stockpot or large dutch oven, melt butter over medium-high heat. Whisk in flour. Cook for 5-10 minutes, whisking constantly until roux is a golden brown (like peanut butter) and has a really gorgeous nutty aroma.

Create a good base. Add onion, celery, bell pepper, and garlic. Cook until onion is translucent, stirring frequently. (The roux will coat the veggies and continue to brown while the veggies cook.)

Whisk in about ½ of the chicken broth, whisking until all of the flour is incorporated and the base of the gumbo is smooth.

Layer in the flavors. Add the rest of the broth, diced tomatoes & green chiles, bay leaves, and all of the spices. Bring to a low boil over medium heat.

Add in the okra and smoked sausage. Reduce to medium-low heat  and let simmer until okra is completely cooked.

The finishing touch! Stir in the shrimp. Cook for 5-8 min. until the shrimp are pink and firm. Stir in the chopped fresh parsley, and you’re ready to serve!

A pot of shrimp & sausage gumbo using an easy authentic Louisiana recipe.

Are Louisiana Gumbo and Jambalaya the Same Thing?

Jambalaya and gumbo share some of the same delicious flavors, but they definitely aren’t the same dish.

  • Gumbo has the consistency of a stew and is served over rice or with rice. Jambalaya, on the other hand, is a rice dish.
  • Okra is one of the veggies included in gumbo and is used as a thickener.  Okra isn’t included in jambalaya.
  • Louisiana étouffée is similar in flavor too, but again, is it’s own separate deal made with a single shellfish protein and served as a smothering sauce.
A bowl of Louisiana gumbo over green chili rice as family meal inspiration.


How to Serve Louisiana Gumbo

I always serve our gumbo over this Green Chile Rice . Super easy, it takes white rice to a whole new level! Make sure to cook it while letting your gumbo simmer so that everything is ready to serve at the same time.

Tip: Use Minute Rice. It’s parboiled so it’s easier, faster and virtually foolproof.

But you can also serve gumbo over potato salad! It takes more time, and I would definitely make my potato salad the day before, but this Southern Deviled Egg Potato Salad recipe 100% hits the spot. 

Last, but not least, don’t forget to remove the bay leaves before serving and to offer some Louisiana hot sauce on the table. A generous dash or two right finishes off a bowl of gumbo just right!

Here is my complete Gumbo Party Menu:

  • Deviled Eggs
  • Marinated Olives & Cheese
  • Sweet Potato Cornbread
  • Louisiana Gumbo
  • Green Chile Rice
  • Potato Salad
  • Best Ever Pecan Pie Bars
A big pot of gumbo ready to be served for dinner.

Make it Ahead of Time

You can easily make this recipe the day before. The flavors actually deepen as the dish sits. Allow it to cool completely, cover, then refrigerate. Reheat on the stove top over medium low heat.

Storage and Freezing

Store leftover gumbo in the refrigerator in an airtight container for up to 4 days. Reheat individual servings in the microwave or the whole pot on the stove top over medium low heat, stirring occasionally.

Gumbo freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat using the above instructions.

All of my Louisiana recipes (including reader favorites like Red Beans & Rice + my family’s Dirty Rice recipe) are included here. Take a peek!

A bowl of authentic Louisiana gumbo with sausage, shrimp and a blonde roux served over green chile rice.

Easy Shrimp & Sausage Gumbo

An easy, rich gumbo in only an hour and a half!
Print Pin Rate
Course: Main Course
Keyword: comfort food
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 10 servings
Calories: 430kcal
Author: Stacey | SouthernDiscourse.com

Equipment

  • 8 Qt. Dutch Oven (or stock pot)

Ingredients

  • ½ cup butter (1 stick)
  • ¾ cup all-purpose flour
  • 1 large yellow onion diced
  • 3 stalks celery diced
  • 1 large green bell pepper diced
  • 1 tablespoon minced garlic (about 4 cloves garlic)
  • 64 ounces chicken broth (8 cups)
  • 2 cans diced tomatoes with green chilies (14.5 ounces each)
  • 1 ½ pounds smoked sausage sliced
  • 2 cups cut okra frozen or fresh
  • 3-4 bay leaves
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 pounds large shrimp peeled and deveined
  • ¼ cup chopped fresh parsley

Green Chile Rice

  • Green Chile Rice Recipe
Get Recipe Ingredients

Instructions

  • In a large stockpot, melt butter over medium-high heat. Whisk in flour. Cook for 5-7 minutes, whisking constantly until roux is a golden brown (like peanut butter) and has a nutty aroma.
  • Add onion, celery, bell pepper, and garlic. Cook until onion is translucent. (The roux will coat the veggies and continue to brown while the veggies cook.)
  • Whisk in about ½ of the chicken broth, whisking until all of the flour is incorporated and the base of the gumbo is smooth.
  • Add the rest of the broth, diced tomatoes & green chiles, bay leaves, and all of the spices. Bring to a low boil over medium heat. Add okra and smoked sausage. Reduce heat to medium low and let simmer until okra is completely cooked.
  • Stir in shrimp. Cook for 5-8 min. until they are pink and firm. Stir in the chopped fresh parsley, and you're ready to serve!

Video

Notes

Recipe Variations: Add 2 shredded chicken thighs or breasts (a great use for any leftover rotisserie chicken), ½ pound crab meat or 1 pound of crawfish tails for extra protein.
You can also brown the sliced sausage in a skillet before adding it to the gumbo for a nice seared flavor to the meat. But when you do this, you lose all of your meat drippings and a ton of robust flavor that the sausage adds when cooked in the dish.
“Nutrition facts” are calculated with an app and are an estimate at best. If you have special dietary needs, please use your own calculations or consult a physician for your health.

Nutrition

Calories: 430kcal | Carbohydrates: 18g | Protein: 24g | Fat: 29g | Sodium: 1974mg | Sugar: 4g
A bowl of authentic Louisiana gumbo with sausage, shrimp and a blonde roux served over green chile rice.
Did you make my Easy Shrimp & Sausage Gumbo?Show me how it went! Share on Instagram, tag @southerndiscourse, and use the hashtag #SouthernDiscourse!
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Updated from 2018

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Filed Under: Main Dishes, Recipes Tagged With: comfort food, Louisiana

Meet Stacey

Southern Discourse is a place where you can find southern family dishes, along with special recipes & table settings. Bringing connection & friendship back to the table by wrapping everything in the faith & grace from which true hospitality springs! Read More

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  1. Avatar photoMiz Helen

    March 13, 2018 at 10:24 am

    This is a beautiful bowl of Gumbo, that I can’t wait to try! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you have a great St. Patrick’s Day and come back to see us real soon!
    Miz Helen

    Reply
    • Stacey Pirtlestacey

      March 16, 2018 at 12:08 pm

      Thank you, Miz Helen! I hope you have a great St.Paddy’s too. As always, you are a marvelous hostess. I look forward to Thursdays with you!

      Reply
  2. Avatar photoJulie @ Back To My Southern Roots

    March 13, 2018 at 5:30 pm

    My husband would love this! Thanks for sharing on Foodie Friday!

    Reply
    • Stacey Pirtlestacey

      March 16, 2018 at 12:07 pm

      Julie, you are welcome! Thanks for hosting. I am so glad I found you. Can’t wait for more awesome Fridays!

      Reply
  3. Avatar photoDeborah

    August 22, 2021 at 9:01 am

    5 stars
    Thank you for the awesome recipe as it is perfect due to my time restraints. Your photos and directions are detailed and informative. You welcome your readers into your world.

    Reply
    • Stacey Pirtlestacey

      September 3, 2021 at 12:29 pm

      Hi, Deborah! Thank you so much! You truly made my day!

      Reply
  4. Avatar photoOsvaldo Torres

    March 25, 2025 at 10:57 am

    5 stars
    Very easy and tasty! I invited my brother and sister in law over to enjoy this dish since they love it and also me! Will recommend it to all my friends who enjoy fine dining!

    Reply
    • Stacey PirtleStacey

      March 25, 2025 at 11:29 am

      Hi, Osvaldo! Thank you so much! I am so glad you all enjoyed it!

      Reply
  5. Avatar photoNita

    May 30, 2025 at 3:59 pm

    5 stars
    ive never made gumbo but I’ve looked at a lot of recipes. this one like really good and really easy. DANG!! We love it ❤️

    Reply
    • Stacey PirtleStacey

      June 24, 2025 at 9:26 am

      Hi, Nita! This makes my day!! THANK YOU!

      Reply
  6. Avatar photoLinds

    June 15, 2025 at 1:45 pm

    Can this be frozen

    Reply
    • Stacey PirtleStacey

      June 24, 2025 at 9:13 am

      Hi, Linds! Yes! Please refer to the section in the blog post under the heading “Storage and Freezing.” Enjoy!

      Reply

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  1. Avatar photo Foodie Friday Link Party #29 - Back To My Southern Roots says:
    March 15, 2018 at 9:49 am

    […] Easy Louisiana Gumbo with Green Chile Rice – A Southern Discourse […]

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Meet Stacey

Southern Discourse is a place where you can find southern family dishes, along with special recipes & table settings. Bringing connection & friendship back to the table by wrapping everything in the faith & grace from which true hospitality springs! Read More

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