Our version of this New Orleans favorite starts with a classic dark roux and combines onion, green pepper, andouille sausage, tomatoes, okra and shrimp to make a delicious one-dish dinner.
Easy Shrimp and Andouille Gumbo

Gumbo is a Creole dish that’s become a classic staple of New Orleans cuisine. There are many variations, and most include a combination of sausage or chicken, shellfish, okra and tomatoes, but the distinctive, rich flavor that defines a gumbo always comes from a dark roux. Our recipe builds on that flavor foundation by adding onion, celery, green bell pepper, spicy andouille sausage, tomatoes, okra and shrimp to make a delicious stew to serve with steamed rice.

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Easy Shrimp and Andouille Gumbo
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Easy Shrimp and Andouille Gumbo

Our version of this New Orleans favorite starts with a classic dark roux and combines onion, green pepper, andouille sausage, tomatoes, okra and shrimp to make a delicious one-dish dinner.
Prep: 20 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 40 minutes
Servings: 4 servings

Ingredients

  • 6 tablespoons vegetable oil
  • 6 tablespoons all-purpose flour
  • 2 links andouille sausage, cut into 1/2-inch dice
  • 1 cup onion, chopped
  • 1 medium green bell pepper, seeded and chopped
  • 3 ribs celery, chopped
  • 1 can, 15-ounce diced tomatoes, undrained
  • 2 to 3-1/2 cups low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 1 pound okra, trimmed and sliced
  • 1 pound large shrimp, peeled, deveined, tails on
  • Steamed white rice
  • 2 tablespoons fresh parsley, chopped
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Instructions 

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking frequently, until the mixture develops a rich, brown color, 8 to 10 minutes.
  • Add the andouille, onion, green pepper and celery. Continue cooking, stirring frequently, until the onion is soft and translucent, 6 to 8 minutes longer. Add the diced tomatoes and 2 cups of chicken broth. Stir until smooth and well blended and season to taste with salt and pepper.
  • Cover and cook over medium-low heat for 35 to 40 minutes, stirring occasionally. Increase the heat to medium, add the okra and cook until tender, 10 to 12 minutes more.
  • Note: If you’re looking for a more soup-like consistency, feel free to add more broth as the gumbo simmers.
  • Stir in the shrimp and continue cooking until pink and opaque, 4 to 5 minutes longer. Taste and adjust the seasoning if needed.
  • To serve, ladle the gumbo into shallow bowls, top with a serving of steamed rice and garnish with parsley.
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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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