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Hearty Louisiana Gumbo with Shrimp & Andouille

A rich and flavorful Louisiana gumbo made with smoky andouille sausage, tender shrimp, okra, and a deep brown roux. Comforting, bold, and perfect over rice.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Dinner, Soup, Stew
Cuisine: American, Cajun, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Gumbo
  • 1/2 cup vegetable oil or butter
  • 1/2 cup all-purpose flour
  • 1 onion diced
  • 1 cup celery diced
  • 1 cup green bell pepper diced
  • 4 cloves garlic minced
  • 12 oz andouille sausage sliced
  • 1 lb shrimp peeled and deveined
  • 4 cups chicken broth
  • 1 cup okra sliced
  • 1 tbsp Cajun seasoning
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • salt and pepper to taste
  • 2 tbsp green onions chopped, for serving

Equipment

  • Large heavy pot or Dutch oven
  • Knife and cutting board
  • Whisk

Method
 

  1. Heat oil in a pot over medium heat. Whisk in flour and cook, stirring constantly, until deep brown (15–20 minutes).
  2. Add onion, celery, and bell pepper. Cook until softened.
  3. Stir in garlic and sliced andouille sausage.
  4. Add broth, okra, Cajun seasoning, paprika, thyme, bay leaves, salt, and pepper.
  5. Simmer 35–45 minutes, stirring occasionally.
  6. Add shrimp during the last 5 minutes of cooking.
  7. Serve over rice and garnish with green onions.

Notes

Add extra cayenne for heat or file powder for authentic thickness.