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Hearty Louisiana Gumbo with Shrimp & Andouille

A bold, smoky, deeply flavorful Louisiana gumbo made with shrimp, andouille sausage, and a rich dark roux.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Gumbo
  • 0.5 cup oil
  • 0.5 cup all-purpose flour
  • 1 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
  • 2 cups okra sliced
  • 6 cups chicken broth
  • 1 can diced tomatoes optional
  • 2 bay leaves
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp thyme
  • salt and pepper to taste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp parsley chopped
  • 2 green onions sliced, for garnish
To Serve
  • white rice cooked

Equipment

  • Large pot
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. Heat oil in a pot and whisk in flour to make a roux. Cook 20–25 minutes until deep brown.
  2. Add onion, celery, and bell pepper; cook until softened.
  3. Stir in garlic and sliced andouille sausage.
  4. Slowly pour in broth; add okra, tomatoes (optional), bay leaves, Cajun seasoning, paprika, thyme, Worcestershire, salt, and pepper.
  5. Simmer uncovered 35–40 minutes.
  6. Add shrimp and cook 5 minutes until pink.
  7. Stir in parsley, remove bay leaves, and adjust seasoning.
  8. Serve over rice and garnish with green onions.

Notes

For deeper flavor, let gumbo rest 10 minutes before serving.