Hearty Louisiana Gumbo with Shrimp & Andouille – A Soulful Southern Stew Loaded with Tradition and Flavor

Louisiana gumbo is more than just a dish — it’s a story simmered slowly in one pot. It’s a tapestry of cultures, a conversation between Cajun and Creole traditions, and a warm, comforting symbol of Southern hospitality. Every spoonful tells a tale, whether it’s the velvety roux that anchors the flavors, the smoky andouille sausage giving depth, or the plump Gulf shrimp bringing briny sweetness. When you make Hearty Louisiana Gumbo with Shrimp & Andouille, you’re not just cooking dinner — you’re stepping into one of the most iconic dishes of American culinary history.

This gumbo is hearty and bold, an aromatic stew slow-cooked until every ingredient melds into a rich, robust bowl of flavor. The magic begins with the roux — a dark, nutty mixture of fat and flour that gives gumbo its iconic color and backbone. Achieving a deep mahogany roux requires patience, constant stirring, and a willingness to stand at the stove for those transformative minutes where everything turns from pale to golden to chocolate-brown. It’s an elemental process, the kind that rewards you with unmatched depth of flavor.

Next comes the “holy trinity” of Louisiana cuisine: onions, celery, and bell peppers. Sautéed in the roux, they create a fragrant base that fills the kitchen with the unmistakable aromas of Cajun cooking. Add garlic, andouille sausage, broth, Cajun spices, okra, tomatoes (depending on whether you’re leaning Cajun or Creole), and finally the shrimp — and you have a gumbo that’s as comforting as it is flavorful.

This particular version celebrates the best of both gumbo worlds: rich, smoky andouille sausage and tender shrimp that cook just long enough to stay juicy without becoming rubbery. Okra helps naturally thicken the stew and adds an essential Southern texture. Everything simmers low and slow, developing a complexity you simply can’t rush.

Gumbo is a dish for gatherings. In Louisiana, it’s served at family reunions, holidays, Sunday suppers, and anytime guests walk through the door. It’s a way to welcome people, feed them generously, and show them what Southern cooking is truly about. Whether you’re new to gumbo or grew up on it, this hearty Louisiana gumbo with shrimp and andouille is destined to become a recipe you return to again and again.

Below is everything you need to prepare this flavorful, comforting dish — from the ingredients to the method to helpful tips and variations. Let’s step into the kitchen and start building a gumbo full of soul.

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Ingredients:

For the Gumbo

• ½ cup butter or vegetable oil
• ½ cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 12 ounces andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 4 cups chicken broth
• 1 cup sliced okra (fresh or frozen)
• 1 (14.5-oz) can diced tomatoes (optional, more Creole style)
• 2 bay leaves
• 1–1 ½ tablespoons Cajun seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon thyme
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce (optional)
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

For Serving

• Cooked white rice

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Instructions:

1. In a large heavy-bottomed pot, melt butter (or heat oil) over medium heat.
2. Add flour and whisk continuously to form a roux.
3. Continue cooking, stirring constantly, for 15–25 minutes until roux is deep brown and fragrant — the color of chocolate. Do not walk away.
4. Add onion, celery, and bell pepper. Stir quickly — the veggies will stop the roux from cooking further.
5. Cook for 5–7 minutes until softened.
6. Add garlic and cook 1 minute until fragrant.
7. Stir in sliced andouille sausage and cook for 3 minutes to release flavor.
8. Pour in chicken broth while stirring to prevent lumps.
9. Add okra, tomatoes (if using), bay leaves, Cajun seasoning, smoked paprika, thyme, black pepper, salt, Worcestershire sauce, and optional hot sauce.
10. Bring to a simmer, then reduce heat to low and cook for 35–45 minutes, stirring occasionally.
11. Add shrimp during the last 5–7 minutes of cooking—just until pink and cooked through.
12. Taste and adjust seasoning as needed.
13. Remove bay leaves.
14. Serve gumbo hot over cooked white rice.
15. Garnish with green onions and parsley.

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Tips & Tricks

• Stir the roux constantly. A burned roux can’t be salvaged — patience is key.
• Use high-quality andouille sausage. It makes a tremendous difference in flavor.
• Don’t overcook the shrimp. They only need a few minutes at the end.
• Control thickness:
  • Simmer longer for a thicker gumbo.
  • Add more broth for a soupier version.
• Okra is optional but recommended for authenticity, flavor, and natural thickening.

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Variations

• Chicken & Sausage Gumbo: Replace shrimp with shredded chicken thighs or breasts.
• Seafood Gumbo: Add crab meat, oysters, or crawfish for a seafood feast.
• Creole Gumbo: Include tomatoes and add a touch of file powder at the end.
• Cajun Gumbo: Skip the tomatoes and focus on dark roux and smoky andouille.

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Serving Suggestions

• Serve over hot, fluffy white rice.
• Add a side of cornbread, skillet biscuits, or French bread.
• Pair with coleslaw for a refreshing balance.
• Offer hot sauce on the table for spice lovers.

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Storage Information

• Refrigerate for up to 4 days — gumbo tastes even better the next day.
• Freeze (without rice) for up to 3 months.
• Reheat gently to avoid overcooking shrimp.

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FAQ

Is gumbo supposed to be thick or thin?
Gumbo varies — Cajun versions are often thicker due to roux and okra, while Creole versions may be slightly lighter.

Can I make the roux ahead of time?
Yes! Store in the fridge for a week or freeze for months.

What’s the difference between gumbo and jambalaya?
Gumbo is a stew served over rice. Jambalaya cooks rice in the pot.

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History / Fun Facts

Gumbo is believed to be a blend of West African, French, Spanish, and Native American culinary traditions. The name may come from the West African word “ki ngombo,” meaning okra, or the Choctaw word “kombo,” referring to filé powder. This dish is a cornerstone of Louisiana cooking and reflects the region’s cultural richness and blending of traditions. From family gatherings to festivals, gumbo remains a symbol of community, comfort, and culinary heritage.