Few dishes embody the heart and soul of Louisiana cooking the way gumbo does. It’s warm, rich, smoky, slightly spicy, and deeply layered with flavor. And when you combine perfectly seasoned shrimp with smoky andouille sausage, you get a gumbo that’s not just delicious — it’s unforgettable.

Hearty Louisiana Gumbo with Shrimp & Andouille is everything a Southern stew should be: bold, comforting, aromatic, and packed with the signature Cajun “holy trinity” of onion, celery, and bell pepper. The dark roux gives the broth its deep flavor and color, while spices, stock, okra, and herbs simmer together into a full-bodied bowl of Southern comfort.

Gumbo isn’t a dish you rush — but it is a dish that rewards every minute you spend stirring, simmering, and seasoning. This article will walk you through each flavorful step, from the perfect dark roux to the finishing touch of tender shrimp. You’ll also learn the history behind gumbo, tips for thickening the broth, ideas for adapting the recipe, and ways to serve it for maximum authenticity.

What Makes a True Louisiana Gumbo?

1. A Deep, Dark Roux

A roux is just flour + fat cooked together, but gumbo roux isn’t like the pale French version.
It must be stirred until chestnut-brown or deep chocolate, developing nutty, smoky flavor.

2. The Cajun Holy Trinity

Onion, celery, and green bell pepper — the aromatic base of almost every Louisiana recipe.

3. Bold Seasoning

Cajun seasoning, smoked paprika, thyme, bay leaves, garlic, and black pepper.

4. Seafood + Andouille

Fresh shrimp adds sweetness, and andouille sausage adds smoky heat.

5. Okra or File Powder (or both)

Okra helps naturally thicken the gumbo and adds classic Southern flavor.

Why This Gumbo Is Truly Hearty and Flavor-Packed

A Rich, Robust Base

A properly made roux gives depth you simply can’t fake.

Thick, Velvety Texture

Okra + roux + long simmer = thick, satisfying broth.

Smoky & Spicy

Andouille sausage and Cajun seasoning add the perfect Southern kick.

Protein-Packed

Shrimp cooks quickly at the end, staying tender and plump.

Comforting & Filling

Serve over rice and you’ve got a meal that sticks with you in the best way.

Ingredients

For the Roux

• Flour
• Oil

For the Gumbo

• Andouille sausage
• Shrimp
• Onion, celery, green bell pepper
• Garlic
• Okra
• Chicken broth or seafood stock
• Cajun seasoning
• Bay leaves
• Thyme
• Smoked paprika
• Salt & pepper
• Green onions

To Serve

• Cooked white rice
• Hot sauce
• Fresh parsley

Ingredients (Recipe-Ready List Format)

Roux & Base

• ½ cup vegetable oil
• ½ cup all-purpose flour

Gumbo

• 12 oz andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 cups okra, sliced
• 6 cups chicken broth or seafood stock
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves
• Salt & pepper to taste

To Serve

• Cooked white rice
• Green onions, chopped
• Hot sauce (optional)

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add flour and stir continuously to create a roux.
3. Cook 20–30 minutes, stirring constantly, until roux turns deep brown.
4. Add onion, bell pepper, and celery; cook 5–7 minutes until soft.
5. Stir in garlic and cook 1 minute.
6. Add sliced andouille and brown lightly for 3–4 minutes.
7. Add okra and cook 5 minutes to reduce slime.
8. Slowly pour in broth while stirring to avoid lumps.
9. Add Cajun seasoning, paprika, thyme, bay leaves, salt, and pepper.
10. Bring to a simmer and cook 30–40 minutes, stirring occasionally.
11. Add shrimp and cook 3–5 minutes until pink and just cooked.
12. Taste and adjust seasoning.
13. Serve gumbo over warm rice and garnish with green onions and hot sauce.

Hearty Louisiana Gumbo with Shrimp & Andouille

A rich, smoky Louisiana gumbo loaded with shrimp, andouille sausage, okra, and deep Cajun flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Cajun, Louisiana

Calories: 420

Ingredients

  

Roux & Base

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour

Gumbo

• 12 oz andouille sausage sliced
• 1 lb shrimp peeled and deveined
• 1 onion diced
• 1 green bell pepper diced
• 2 stalks celery diced
• 4 cloves garlic minced
• 2 cups okra sliced
• 6 cups chicken broth or seafood stock
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves
• salt and pepper to taste

To Serve

• white rice cooked
• green onions for garnish

Equipment

• Dutch oven
• Cutting board
• Knife
• Wooden spoon

Method

 

1. Heat oil in a Dutch oven over medium heat.
2. Whisk in flour to form roux and stir continuously 20–30 minutes until deep brown.
3. Add onion, bell pepper, and celery; cook 5–7 minutes.
4. Stir in garlic and cook 1 minute.
5. Add andouille sausage and lightly brown for 3–4 minutes.
6. Add okra and cook 5 minutes, stirring often.
7. Slowly add broth while stirring to avoid lumps.
8. Add Cajun seasoning, paprika, thyme, bay leaves, salt, and pepper.
9. Bring to a simmer and cook 30–40 minutes, stirring occasionally.
10. Add shrimp and cook 3–5 minutes until pink.
11. Serve over rice and garnish with green onions.

Notes

For best texture, freeze gumbo without shrimp and add shrimp after reheating.

Tips for Authentic Louisiana Gumbo

The Roux Is Everything

Don’t rush it. Keep stirring. The darker it gets, the richer your gumbo will taste.

Use Andouille Sausage Only

Its smoky spice is essential for authentic gumbo.

Add Shrimp Last

Overcooked shrimp gets rubbery, so keep it quick.

Let It Rest

Like chili, gumbo gets even better after sitting.

Skim Fat if Needed

A little fat is traditional, but too much can make gumbo greasy.

Variations

Chicken & Sausage Gumbo

Replace shrimp with shredded cooked chicken.

Seafood Gumbo

Add crab, oysters, or fish along with the shrimp.

Spicy Gumbo

Add cayenne, extra Cajun seasoning, or hot sauce.

Gluten-Free Gumbo

Use a gluten-free flour blend for the roux.

Okra-Free Gumbo

Use file powder instead of okra.

What to Serve with Gumbo

• Steamed white rice
• Cornbread
• Potato salad (Louisiana-style pairing!)
• Garlic bread
• Hushpuppies
• Coleslaw

Make-Ahead, Storage & Freezer Instructions

Make-Ahead

Gumbo tastes even better the next day — make it ahead for peak flavor.

Storage

Refrigerate up to 4 days.

Freezing

Freeze without shrimp (add shrimp after reheating so they don’t get tough).

Reheating

Simmer gently on the stove; add a splash of broth if too thick.

Why This Gumbo Belongs in Your Recipe Rotation

This Hearty Louisiana Gumbo with Shrimp & Andouille is the type of dish that brings people together. It’s warm, flavorful, soulful, and satisfying — the perfect bowl for cold nights, gatherings, game days, or whenever you need a big pot of comfort.

The flavors are bold, the ingredients are simple, and the result is unforgettable. One spoonful and you feel the warmth of Southern kitchens, Cajun traditions, and generations of gumbo-loving cooks.