Hearty Louisiana Gumbo with Shrimp & Andouille: A Bold, Soul-Warming Southern Classic
Gumbo is more than just a dish — it’s Louisiana’s soul in a bowl. Rich, smoky, savory, aromatic, and deeply layered, gumbo represents generations of culinary tradition influenced by African, French, Creole, and Cajun cultures. And when you combine juicy shrimp, smoky andouille sausage, a dark silky roux, and the iconic “holy trinity” of Louisiana vegetables, you get a pot of gumbo that tastes like pure comfort.
This Hearty Louisiana Gumbo with Shrimp & Andouille is the perfect way to bring the warmth of the South into your home. It’s bold, comforting, slightly spicy, and rich with flavor — the kind of dish that fills the house with an irresistible aroma and tastes even better the next day.
Whether you’re cooking for family, feeding a crowd, or preparing a make-ahead dish for the week, gumbo never disappoints. Each spoonful offers robust flavor: smoky sausage, tender shrimp, savory broth, earthy vegetables, and spices that sing without overwhelming. It’s authentic, satisfying, and deeply nourishing.
Let’s dive into everything that makes this gumbo unforgettable.
What Makes a Great Gumbo?
1. A Deep, Dark Roux
The roux is the heart of gumbo. It’s a slow-cooked mixture of flour and oil until it reaches a deep chocolate-brown color. This brings nutty flavor, richness, and beautiful depth.
2. The Holy Trinity
Onions, celery, and bell peppers — the Louisiana flavor foundation — sautéed until fragrant.
3. Perfect Proteins
This version uses:
- Shrimp for sweetness and tenderness
- Andouille sausage for smokiness and spice
Together, they create irresistible balance.
4. Okra or File Powder
Okra adds natural thickness and classic gumbo texture.
5. Time to Simmer
Gumbo becomes richer as flavors melt together over gentle heat.
Why This Gumbo Stands Out
Authentic Louisiana Flavor
From dark roux to Cajun seasoning, this gumbo hits all the classic notes.
A Perfect Surf-and-Turf Mix
Shrimp + andouille = ultimate gumbo pairing.
Comforting and Filling
Served over rice, this meal satisfies every appetite.
Customizable Heat Level
Add more Cajun seasoning, hot sauce, or chiles depending on preference.
Great for Meal Prep
Like chili or stew, gumbo tastes even better the next day.
Ingredients
FOR THE GUMBO
- ½ cup oil (vegetable or canola)
- ½ cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 12 oz andouille sausage, sliced
- 1 lb shrimp, peeled & deveined
- 2 cups okra, sliced
- 6 cups chicken broth
- 1 can diced tomatoes (optional)
- 2 bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp thyme
- Salt & pepper to taste
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
- 2 green onions, sliced (for garnish)
TO SERVE
- Cooked white rice
Instructions
1. Make the Roux
Heat oil in a large pot over medium heat.
Whisk in flour and cook, stirring constantly, for 20–25 minutes until the roux turns deep brown (like chocolate). Don’t rush this step — slow cooking prevents burning and develops intense flavor.
2. Add Vegetables
Stir in onion, celery, and bell pepper. Cook 5–7 minutes until softened.
Add garlic and stir 1 minute more.
3. Add Sausage
Stir in sliced andouille and cook a few minutes until slightly browned.
4. Add Liquid and Seasonings
Slowly pour in chicken broth while stirring.
Add okra, Cajun seasoning, smoked paprika, thyme, bay leaves, Worcestershire sauce, salt, pepper, and diced tomatoes if using.
Bring to a simmer.
5. Let It Cook
Simmer uncovered for 35–40 minutes on low heat. This melds flavors and thickens the gumbo.
6. Add Shrimp
Stir in shrimp during the final 5 minutes of cooking. They will turn pink and tender quickly.
7. Finish
Remove bay leaves.
Stir in parsley.
Taste and adjust seasonings.
8. Serve
Spoon gumbo over fluffy white rice.
Garnish with green onions.
Hearty Louisiana Gumbo with Shrimp & Andouille
Ingredients
Equipment
Method
- Heat oil in a pot and whisk in flour to make a roux. Cook 20–25 minutes until deep brown.
- Add onion, celery, and bell pepper; cook until softened.
- Stir in garlic and sliced andouille sausage.
- Slowly pour in broth; add okra, tomatoes (optional), bay leaves, Cajun seasoning, paprika, thyme, Worcestershire, salt, and pepper.
- Simmer uncovered 35–40 minutes.
- Add shrimp and cook 5 minutes until pink.
- Stir in parsley, remove bay leaves, and adjust seasoning.
- Serve over rice and garnish with green onions.
Notes
Tips for the Best Gumbo
Stir the Roux Constantly
If it burns, you must restart — burnt roux ruins the pot.
Add Shrimp Last
They cook in minutes; adding them early makes them rubbery.
Use Good Andouille Sausage
Higher quality sausage = better gumbo.
Let It Rest
Gumbo thickens and deepens in flavor after sitting for 10 minutes.
Better the Next Day
Reheat gently to avoid overcooking the shrimp.
Variations
1. Chicken & Sausage Gumbo
Swap shrimp for shredded chicken thighs.
2. Seafood Gumbo
Add crab, crawfish, or scallops.
3. Creole-Style
Add tomatoes (already optional in this recipe).
4. File Powder Finish
Sprinkle gumbo file at the end for classic earthy flavor.
Serving Suggestions
- Serve with rice (traditional)
- Add potato salad on the side (Louisiana classic pairing)
- Add crusty French bread for dipping
- Serve with cornbread for extra comfort
Gumbo: A Cultural Icon
Gumbo sits at the crossroads of cultures:
African okra, French roux, Choctaw file powder, Spanish spices, Caribbean influences… all simmered into one pot. It’s a dish that tells the story of Louisiana — diverse, bold, and full of heart.
This shrimp and andouille version stays true to its roots while being approachable for every home cook.
