Shrimp Gumbo with Andouille (Print-Friendly Version)
Rich Cajun classic with succulent shrimp, smoky andouille sausage, and vegetables simmered in a flavorful dark roux base.
# Ingredients:
01 -
1 teaspoon olive oil
02 -
12 ounces andouille sausage, sliced into ¼ inch slices
03 -
½ cup peanut oil or vegetable oil
04 -
½ cup flour
05 -
1 medium bell pepper, chopped
06 -
1 medium onion, chopped
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1 medium celery stalk, chopped
08 -
3 cloves garlic, chopped
09 -
2 tablespoons Cajun seasoning, or more to taste
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Salt and pepper, to taste
11 -
6 cups seafood stock, or use chicken or vegetable stock
12 -
½ pound fresh okra, sliced
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4 tablespoons chopped parsley, plus more for serving
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1 pound shrimp, peeled and deveined
15 -
1 tablespoon filé powder, or to taste if desired (for thickening)
16 -
Cooked white rice (if desired), for serving
17 -
Hot sauce, on the side (optional)
# Steps:
01 -
Heat a large pot or Dutch oven to medium heat. Add 1 teaspoon olive oil and heat. Add the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
02 -
Add ½ cup peanut oil to the pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of light chocolate.
03 -
Add peppers, onion, celery, and garlic. Stir and cook about 5 minutes, covered.
04 -
Add reserved andouille, Cajun seasoning, salt, and pepper to taste. Stir and cook for 1 minute to let the spices bloom.
05 -
Add seafood stock. Scrape up the brown bits from the bottom. Bring to a boil. Reduce heat and simmer on medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
06 -
Stir in okra and parsley and cook for 15 minutes. The okra will help to thicken up the gumbo.
07 -
Stir in shrimp and tuck into the gumbo. Simmer 6-7 minutes, or until the shrimp is cooked through.
08 -
Remove from heat and stir in filé powder, if using, for extra thickness. Or serve filé powder on the side.
09 -
Serve into a bowl, over white rice if desired, and garnish with extra parsley.
# Notes & Tips:
01 -
The roux can be cooked to different colors based on preference, from light chocolate to peanut butter for a thicker gumbo.
02 -
Nutritional information is estimated without rice.