Hearty Louisiana Gumbo with Shrimp & Andouille is the ultimate Cajun-inspired dish, blending succulent shrimp, smoky Andouille sausage, and a deeply flavorful roux-based broth. Served over steaming rice, this dish is both comforting and full of complex southern flavors.

Gumbo is a cornerstone of Louisiana cuisine, combining elements of French, Spanish, and West African cooking traditions. This recipe emphasizes a rich dark roux, the “heart” of a great gumbo, balanced with aromatic vegetables known as the “holy trinity” of Cajun cooking: onions, celery, and bell peppers.

Why This Recipe Works

Flavor depth: Dark roux and Cajun seasoning build layers of taste
Hearty and filling: Shrimp and Andouille add protein and texture
Flexible: Adjust spice levels for mild or bold flavors
Make-ahead friendly: Flavors deepen when reheated

The combination of seafood and smoked sausage ensures every bite is a balanced harmony of textures and flavors.

Ingredients

1 lb raw shrimp, peeled and deveined
1 lb Andouille sausage, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 large onion, diced
1 celery stalk, diced
1 green bell pepper, diced
3 cloves garlic, minced
4 cups chicken stock
1 teaspoon Cajun seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 cups cooked white rice
Optional: chopped parsley for garnish

Instructions

In a large pot or Dutch oven, melt butter over medium heat. Add flour and whisk constantly to make a dark roux, about 10–12 minutes.
Add onions, celery, and bell pepper; sauté until softened, about 5 minutes.
Stir in garlic and cook 1 minute until fragrant.
Gradually add chicken stock while stirring to prevent lumps. Bring to a simmer.
Add sliced Andouille sausage and Cajun seasoning. Simmer for 15 minutes to develop flavor.
Add shrimp and cook until pink and opaque, about 5 minutes.
Season with salt and black pepper. Adjust spice as desired.
Serve gumbo over cooked rice and garnish with parsley.

Tips for Perfect Gumbo

Roux consistency: Darker roux = richer flavor, but watch carefully to avoid burning.
Protein timing: Add shrimp last to prevent overcooking.
Spice control: Adjust Cajun seasoning or add hot sauce to taste.
Make-ahead: Gumbo tastes even better the next day. Reheat gently over low heat.

Variations

Seafood-only gumbo: Use crab or crawfish instead of sausage.
Vegetarian gumbo: Replace meat with mushrooms, okra, and beans.
Smokier flavor: Use smoked paprika or liquid smoke.
Thicker gumbo: Add okra or filé powder to thicken naturally.

Serving Suggestions

Serve with warm French bread or cornbread.
Accompany with a side salad for lighter meals.
Pair with Cajun-style rice or brown rice for added texture.

Storage and Make-Ahead

Store leftovers in airtight containers in the fridge for up to 3 days.
Freeze portions for up to 2 months.
Reheat slowly over low heat to preserve texture.

Fun Facts / Cultural Context

Gumbo is Louisiana’s state cuisine and a cultural melting pot.
The “holy trinity” of onion, celery, and bell pepper is essential in Cajun and Creole dishes.
Roux is the foundation of gumbo, giving it depth, color, and a silky texture.