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Hearty Louisiana Gumbo with Shrimp & Andouille

A bold and comforting Louisiana-style gumbo loaded with smoky andouille sausage, tender shrimp, and a deep, rich roux base.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Dinner, Stew
Cuisine: Cajun, Louisiana
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Gumbo
  • 0.5 cup butter or vegetable oil
  • 0.5 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 12 oz andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 4 cups chicken broth
  • 1 cup okra, sliced fresh or frozen
  • 14.5 oz diced tomatoes (optional)
  • 2 bay leaves
  • 1.5 tbsp Cajun seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp thyme
  • 0.5 tsp black pepper
  • 0.5 tsp salt adjust to taste
  • 1 tbsp Worcestershire sauce
  • 2 tsp hot sauce (optional)
  • 2 green onions, sliced for garnish
  • fresh parsley, chopped for garnish
For Serving
  • cooked white rice

Equipment

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

Method
 

  1. Make a roux by whisking flour and butter/oil over medium heat until deep brown.
  2. Add onion, celery, and bell pepper; cook until softened.
  3. Stir in garlic, then add andouille and cook briefly.
  4. Slowly add broth while stirring.
  5. Add okra, tomatoes, bay leaves, Cajun seasoning, paprika, thyme, pepper, salt, Worcestershire, and hot sauce.
  6. Simmer 35–45 minutes.
  7. Add shrimp during the last 5–7 minutes.
  8. Serve over white rice and garnish with green onions and parsley.

Notes

For deeper flavor, simmer longer and use high-quality andouille sausage.