Easy one pot Creole gumbo recipe with shrimp and sausage, homemade with simple ingredients. Starts off with a butter and flour roux and packed with fire roasted tomatoes, okra, celery, onions, green peppers and Cajun seasoning. This is hearty comfort food at its finest.
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This is similar to a hearty stew or thick soup, such as my Easy Beef Stew Recipe (One Pot) or Beef Barley Soup (One Pot). People often get it confused with Jumbalaya because they are so similar. In fact, they both share Louisiana origins, just like Cajun Chicken (One Pot).
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Key ingredients
- Butter- Adds nice flavor and aids in sauteing veggies.
- Flour- Simple all-purpose that most of us have in the pantry works great.
- Vegetables- This includes green peppers, celery, garlic, okra, tomatoes, and onions.
- Protein- I include both shrimp and sausage in this recipe.
- Seasonings- You can adjust the salt, pepper, and cajun seasoning according to personal preference.
- Bay leaves- Be sure to remove before serving but used for added flavor during cooking.
- Broth- Be sure it is low sodium for best results.
Variations
- You can mix it up with your protein of choice- Try shredded or diced Rotisserie Chicken, crawfish, or mix in leftover Instant Pot Shredded Beef from a previous meal.
- Omit the okra- Not everyone is a fan of this, so it is okay to not use it.
- Adjust spice level- Include some cayenne pepper, chopped jalepenos, or some hot sauce of your choice to increase the heat. Or decrease the spicy factor by omitting or decreasing the cajun seasoning.
- Use pasta instead of rice as a base- Pour the veggies and meat over cooked elbow, shell, or spaghetti noodles.
- Vegetarian option- Omit the meat and even replace it with more vegetables.
- Low carb option- Try cauliflower rice instead of regular.
- Try different vegetables- Like zucchini, cabbage, carrots, or spinach.
How to make easy one pot creole gummbo recipe with shrimp and sausage?
1. Make roux- By cooking butter and flour together.
2. Stir constantly- Until roux is a golden brown color.
3. Add veggies and cook until soft- Then add sausage and seasonings.
4. Mix in broth, tomato, and bay leaves- Then bring to a boil, reduce heat, and simmer covered.
5. Add okra and shrimps- Cover and cook until done.
6. Serve over boiled rice- And enjoy.
What sides to serve with this meal?
- Corn- Including Grilled Corn On the Cob, Boiling Corn On The Cob (One Pot), Best Creamed Corn (One Pot)
- Salad- Such as Best Summer Salad (One Bowl), Easy Kale Salad (One Bowl), Cucumber Onion Salad (One Bowl)
- Bread- Cornbread is a favorite, but you can use any roll, breadstick, or bread.
Tips and techniques
- Shrimp with shells and tails or without?- It depends on your preference. The shells do add flavor but for me, it’s not a very pleasant experience when eating. My shrimps are always peeled and deveined.
- Make sure to keep a close eye on the shrimp as they cook- They are ready when they turn opaque.Â
- If it is too thick- Simply mix in some more broth. On the other hand, if it is too thin, continue cooking until liquid is reduced.
- Add shrimp and okra at the end- Because if you add them in the beginning they will be too mushy.
- Use unsalted ingredients- Including butter, broth, and cajun seasoning to prevent an overly salty dish.
- Cook in a nonstick pan- So that the food won't burn or stick to the pan.
- Don't burn the roux- You need to keep a close eye on it. Remember, it is ready when it turns a golden brown color.
Recipe FAQs
It's used as a thickener for soups and sauces. You combine a fat, such as butter, along with flour to make a thick paste. Then you whisk it into a liquid, such as milk, soup/broth, or sauce until fully combined.
This recipe includes a roux, uses okra, and is served over rice. However, jambalaya, such as my Instant Pot Jambalaya (Chicken, Sausage, Shrimp), is a soup that includes the rice directly into it, making it soak up the juices and colors.
Cajun version does not include okra and tomatoes and can also include chicken instead of shrimp, at least according to my research. However, for some people, Cajun and Creole are same terms that are used interchangeably.
Storage
- Refrigerate- In a sealed container for up to 2 days.
- Freeze- Place in an airtight container for up to 1 month, thaw in the fridge, and reheat.
- Reheat- Place in a pot and heat on the stovetop or warm in the microwave.
More one pot sausage recipes
- Oven Roasted Sausage and Vegetables (One Pan)
- Instant Pot Sausage and Peppers
- Instant Pot Sausage and Potatoes
- Sausage Stuffing (One Pot)
- One Pot Italian Sausage Pasta
Recipe
One Pot Creole Gumbo (With Shrimp and Sausage)
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Ingredients
- 4 tablespoon Butter Unsalted
- ¼ cup All-purpose flour
- 1 Onion Small, Finely chopped
- 1 Green bell pepper Finely chopped
- 2 stalks Celery Finely chopped
- 3 cloves Garlic Finely minced
- 12 oz. Andouille sausage Cut into half inch circles
- 1-1.5 tablespoon Cajun seasoning Use a seasoning blend without salt, Adjust quantity according to your preference
- Salt To taste
- Pepper To taste
- 4 cups Chicken broth Low sodium
- 1 can Fire roasted diced tomatoes 14.5 oz. can
- 2 Bay leaves
- 1-1.5 cups Frozen okra I buy the ones that are already cut into half inch circles, Adjust quantity according to your preference.
- 1 pound Shrimps Peeled and deveined
Instructions
- Heat butter in a large nonstick pot over medium-high heat.4 tablespoon Butter
- When it's fully melted, add flour and stir constantly until roux is golden brown in color.¼ cup All-purpose flour
- Add onions, peppers, and celery and cook and cook until softened.1 Onion, 1 Green bell pepper, 2 stalks Celery
- Add garlic and cook until fragrant.3 cloves Garlic
- Add sausage, Cajun seasoning, salt and pepper and saute for 1 minute.12 oz. Andouille sausage, 1-1.5 tablespoon Cajun seasoning, Salt, Pepper
- Now, add broth, fire roasted tomatoes, bay leaves.4 cups Chicken broth, 1 can Fire roasted diced tomatoes, 2 Bay leaves
- Mix and bring to a boil.
- Reduce heat to medium-low. Cover and cook for about 1 hour, stirring occasionally, until thickened.
- In the final 15 minutes, mix in okra. Cover and continue cooking.1-1.5 cups Frozen okra
- In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, make sure to do a final taste test and adjust seasonings accordingly.1 pound Shrimps
- Discard bay leaves.
- Serve over boiled rice and enjoy.
Notes
- At the end, if you find this is too thick, mix in some more broth. If it's too thin, continue cooking uncovered for longer until liquid is reduced to your preference.Â
- To prevent this meal from becoming super salty, use unsalted butter and cajun seasoning without salt and low sodium broth.
- Do not add the shrimps and okra in the beginning or else they will become over-cooked and "mushy." They need to be added near the end.
- The key to the best flavor is to cook "low and slow." Do not rush this process. Cover and let it simmer for 1 hour and allow all those delicious flavors to develop.
- Use nonstick pot to prevent sticking and burning.Â
- If you are not a fan of okra, you can omit it.Â
- Keep a close eye on your roux. Keep mixing to ensure it doesn't burn. It's ready when it's golden brown, almost caramel color.Â
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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