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Hearty Louisiana Gumbo with Shrimp & Andouille

A rich, smoky, deeply flavored Louisiana gumbo made with tender shrimp, bold andouille sausage, aromatic vegetables, and a dark Cajun roux.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Gumbo Base
  • 1 lb raw shrimp peeled and deveined
  • 12 oz andouille sausage sliced
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup green bell pepper diced
  • 4 cloves garlic minced
  • 0.5 cup all-purpose flour
  • 0.5 cup vegetable oil
  • 6 cups broth chicken or seafood
  • 1 cup crushed tomatoes optional
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 2 tsp Cajun seasoning
  • 0.5 tsp thyme
  • 0.5 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • hot sauce to taste
  • 0.25 cup green onions chopped
  • 0.25 cup parsley chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Toast the flour and oil over medium heat, whisking continuously until a dark brown roux forms.
  2. Add onions, celery, and bell pepper. Cook until softened.
  3. Stir in garlic and sliced andouille; cook until sausage browns.
  4. Pour in broth and add tomatoes, bay leaves, Cajun seasoning, paprika, thyme, pepper, and Worcestershire.
  5. Simmer 45–120 minutes.
  6. Add shrimp and cook 5–7 minutes until pink.
  7. Stir in green onions and parsley.
  8. Serve hot over rice.

Notes

For extra flavor, use homemade seafood stock and let the gumbo rest before serving.