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Hearty Louisiana Gumbo with Shrimp & Andouille

A rich, smoky Louisiana gumbo loaded with shrimp, andouille sausage, okra, and deep Cajun flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.