Shrimp and Sausage Gumbo
Shrimp and Sausage Gumbo a southern dish made with
shrimp, sausage, chicken and okra
best served over a bed of white rice or with a side of crackers.
Watch the video for this recipe!
Shrimp and sausage gumbo has plenty of veggies and meat to fill you up. Plus, the addition of the dried shrimp gives the gumbo that extra seafood flavor.
If you’re new to making gumbo, it may take some time to learn how to make the roux.
This recipe was made with Tony Chachere’s Instant Roux Mix. All you have to do is mix it with water and your roux is done!
Serve up a bowl of gumbo with a side of white rice or saltine crackers.
For an extra burst of flavor, top your bowl of gumbo with a sprinkle of gumbo file seasoning and then stir throughout the bowl.
You will need:
- Boneless skinless chicken thighs
- Smoked beef sausage- sliced
- Cooked, peeled and deveined shrimp
- Dried shrimp
- Bag of frozen okra
- Bell pepper
- Yellow onion
- Minced garlic
- Vegetable oil
- Tony Chachere’s Instant Roux
- Tony Chachere’s creole seasoning
- Gumbo file’
- Water
- Saltine crackers or white rice
Steps to make this recipe:
Season the chicken thighs with 2 tablespoons of creole seasoning. In a skillet, cook the chicken thighs on each side until they are brown.
Once the thighs are brown remove them from the skillet and sit them aside to cool.
Add the sliced sausage to the skillet and brown on each side. While your sausage is browning, cut the chicken thighs into strips.
In a large stockpot, add the vegetable oil and heat under medium heat. Add the bell pepper and cook for two minutes, stirring occasionally.
Stir in the onion and cook for one minute, stirring occasionally.
Add the minced garlic and stir. Whisk in the roux and six cups of cool water into the mixture. Add the chicken and sausage to the pot and stir.
Stir in two additional cups of water. Cover the pot and simmer for 15 minutes. Stir in the okra, 1 1/2 tablespoons of creole seasoning and gumbo file’ seasoning.
Simmer for 20 minutes covered, stirring occasionally.
Stir in fresh and dried shrimp. Allow to simmer for an additional 15-20 minutes. Add additional water if roux is too thick. Lastly, serve with a side of rice or crackers. Sprinkle gumbo file’ seasoning over your gumbo for added flavor.
Shrimp and Sausage Gumbo
Gumbo can be made so many different ways. You can also add crab, oysters, andouille sausage etc.
I am not a fan of either oysters or crab, just preference, but give me shrimp any day. Hence the double shrimp in this recipe. Really just make it your own.
This recipe is so versatile you can switch it up any way you like.
I don’t know about you all, but in my family, we eat gumbo over rice with a side of crackers, just saying.
Enjoy!
You may also like:
Okra and Tomatoes with Sausage
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Ingredients
- 6 Boneless skinless chicken thighs
- 14 oz of smoked beef sausage- sliced
- 1 lb of cooked, peeled and deveined shrimp
- 1 package of dried shrimp
- 1 (12) ounce bag of frozen okra
- 1/2 c of bell pepper
- 1/2 c of yellow onion
- 2 tsps of minced garlic
- 2 tbsps of vegetable oil
- 1 c of Tony Chachere’s Instant Roux
- 1 1/2 + 2 tbsps of Tony Chachere’s creole seasoning
- 1 1/2 tbsps of Gumbo file’
- 8 cups of water
- saltine crackers or white rice optional
Instructions
- Season the chicken thighs with two tablespoons of creole seasoning.
- In a skillet, cook the chicken thighs on each side until brown.
- Once the thighs are brown, remove them from the skillet and sit them aside to cool.
- Add the sliced sausage to the skillet and brown on each side.
- While your sausage is browning, cut the chicken thighs into strips.
- In a large stockpot, add oil and heat under medium heat.
- Add the bell pepper and cook for two minutes, stirring occasionally.
- Stir in the onion and cook for one minute, stirring occasionally.
- Add the minced garlic and stir.
- Whisk in the roux and six cups of cool water into the mixture.
- Add the chicken and sausage to the pot and stir.
- Stir in two additional cups of water.
- Cover the pot and allow to simmer for 15 minutes.
- Stir in the okra, 1 1/2 tbsps of creole seasoning and gumbo file’ seasoning.
- Simmer for 20 minutes covered, stirring occasionally.
- Stir in the fresh and dried shrimp. Allow to simmer for an additional 15-20 minutes. Add additional water if roux is too thick.
- Lastly, serve with a side of rice or crackers. Sprinkle extra gumbo file' seasoning over your gumbo for added flavor.
Notes
Welcome to with Kultural Kreations! Our recipes are southern based; however, we create a variety of delicious recipes from Air Fryer Recipes, Casseroles, Appetizers, Dessert, Cocktails and more!
I love gumbo! Never thought to add dry shrimp though. Will have to give this a try!!
The dry shrimp adds so much more flavor! Let me know how it comes out.
This looks absolutely delicious and, the way you explain it, easy to make! Will have to see if I can get the ingredients here
Thank you! Where are you from? Some of the ingredients have links to them to make them easier to find.