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Hearty Louisiana Gumbo with Shrimp & Andouille

Classic Cajun gumbo with shrimp and Andouille sausage in a rich roux-based broth, served over rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 1 lb Andouille sausage sliced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 onion diced
  • 1 stalk celery diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 4 cups chicken stock
  • 1 tsp Cajun seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups cooked white rice
  • 2 tbsp parsley chopped, optional

Equipment

  • Large pot
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Melt butter in large pot over medium heat; whisk in flour to make dark roux (10–12 minutes).
  2. Add onions, celery, bell pepper; sauté 5 minutes until softened.
  3. Stir in garlic; cook 1 minute until fragrant.
  4. Gradually whisk in chicken stock; bring to simmer.
  5. Add Andouille sausage and Cajun seasoning; simmer 15 minutes.
  6. Add shrimp; cook 5 minutes until pink and opaque.
  7. Season with salt and pepper; serve over cooked rice and garnish with parsley.

Notes

Cook roux carefully to avoid burning; add shrimp last for best texture.