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Bowl of Easy Shrimp Gumbo with rich roux, shrimp, sausage, and spices served over rice.

Easy Shrimp Gumbo Louisiana Cajun Stew

A cozy and spicy shrimp gumbo that delivers big flavor without fussy steps, perfect for weeknight dinners and casual gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined fresh or frozen, thawed
  • 1 link smoked sausage, sliced optional but highly recommended
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes optional, for brightness
  • 6 cups seafood stock or chicken stock
  • 2 leaves bay leaves
  • to taste salt
  • to taste black pepper
  • to taste Cajun seasoning start small, you can always add more
  • to taste hot sauce for serving
  • for serving cooked white rice
For the Roux
  • 1/2 cup oil vegetable or canola
  • 1/2 cup flour

Method
 

Making the Roux
  1. Put oil and flour in a heavy pot over medium heat and stir continuously until it turns the color of peanut butter or a little darker, about 10 to 20 minutes.
Add the Holy Trinity
  1. Stir in onion, bell pepper, and celery right into the roux. Cook for about 5 minutes until softened, then add garlic and cook for another 30 seconds.
Build the Broth
  1. Pour in stock slowly while stirring. Add bay leaves, sausage slices, diced tomatoes if using, and a shake of Cajun seasoning. Bring to a gentle simmer.
Simmering the Gumbo
  1. Let it gently bubble for 25 to 35 minutes, stirring occasionally. Taste and adjust with salt, pepper, Cajun seasoning, and hot sauce if desired.
Add Shrimp
  1. Add shrimp and simmer for about 3 to 5 minutes until pink and firm. Turn off the heat.
Serve
  1. Spoon rice into bowls and ladle gumbo on top. Optionally, add extra hot sauce and chopped green onion.

Notes

If you want a thicker gumbo, simmer uncovered for a bit longer. To thin it out, add a splash more stock. Leftovers improve in flavor overnight.