Shrimp and Andouille Sausage Gumbo

Shrimp and Andouille Sausage Gumbo
Shrimp and Andouille Sausage Gumbo. Terri Wuerthner
  • 80 mins
  • Prep: 10 mins,
  • Cook: 70 mins
  • Yield: 6 servings
Ratings (12)

Gumbo is a thick soup and usually contains whatever seafood, meat or poultry happens to be on hand. First, a roux is made, then the holy trinity of onion, celery, and bell pepper is added. The mixture is cooked to blend the flavors, and the beef, poultry or seafood is added along with the liquid, and cooked anywhere from 30 minutes to a couple of hours, depending on the cooking time needed for the main ingredient. 

Gumbo is always served with rice, has roux as its base, and may be thickened with filé (a powder which both thickens and adds flavor). Okra is often added, both as a flavor ingredient and as a thickener.

What You'll Need

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 2 cups green bell pepper (chopped)
  • 1 1/2 cups onion (chopped)
  • 1 1/2 cups celery (chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 3 bay leaves
  • 3 cups chicken stock
  • 3 cups water
  • 1 pound Andouille sausage (cut into 1-inch thick slices)
  • 1 pound shrimp (peeled and deveined)
  • 6 cups white rice (cooked; about 2 cups raw rice)
  • 1 cup green onions (chopped)
  • 1/2 cups curly parsley (chopped)

How to Make It

  1. Heat a large cast-iron pot or Dutch oven over medium heat.
  2. When the pot has heated, add the oil.
  3. When the oil is hot, add the flour and cook, whisking almost constantly (that is, about every 15 seconds), for 10 minutes.
  4. Reduce the heat to low and continue to cook, stirring almost constantly, for 5 to 10 minutes longer until roux is medium color — the color of peanut butter.
  5. Add the bell pepper, onion, and celery and cook, stirring often, for another 10 minutes. Add the salt, the three types of pepper and bay leaves and stir to combine seasonings with the roux.
  1. Add the stock and water. Raise heat and bring to a boil, whisking constantly.
  2. Reduce heat to medium, add the Andouille slices, and simmer for 30 minutes, stirring occasionally.
  3. Add the shrimp and simmer 5 minutes longer.
  4. Serve a scoop of rice on top of each bowl of gumbo, then sprinkle with the green onions and parsley. (Cook rice while the gumbo is simmering for the final 30 minutes.)

Similar Recipes
Aunt Lorna's Chicken Gumbo
Sausage and Shrimp Gumbo
Chicken and Sausage Gumbo With Tomatoes
Gumbo With Chicken and Smoked Sausage
Roux Recipes

Nutritional Guidelines (per serving)
Calories 1236
Total Fat 37 g
Saturated Fat 7 g
Unsaturated Fat 21 g
Cholesterol 190 mg
Sodium 1,371 mg
Carbohydrates 177 g
Dietary Fiber 8 g
Protein 44 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)