Shrimp and Andouille Sausage Gumbo Recipe

Name: Shrimp and Andouille Sausage Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1/2 cup all purpose flour; 4 celery stalks, coarsely chopped; 2 medium onions, coarsely chopped; 2 green bell peppers, chopped; 2 bay leaves; 2 teaspoons salt; 2 teaspoons dried oregano, crumbled; 1/2 teaspoon cayenne pepper; 5 8-ounce bottles clam juice; 1 28-ounce can plum tomatoes, drained, chopped; 1 pound smoked andouille or kielbasa sausage, halved lengthwise, sliced 1/4 inch thick; 1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices; 2 pounds uncooked medium shrimp, peeled, deveined; Freshly cooked long-grain rice; 2 tomatoes, seeded, diced

Servings: persons

1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
5 8-ounce bottles clam juice
1 28-ounce can plum tomatoes, drained, chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise, sliced 1/4 inch thick
1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled, deveined
Freshly cooked long-grain rice
2 tomatoes, seeded, diced

1
Heat oil heavy large Dutch oven over high heat until almost smoking.
2
Add flour and stir until dark red-brown, about 8 minutes.
3
Immediately add celery, onions and bell peppers.
4
Cook 5 minutes, stirring and scraping bottom of pan often.
5
Mix in bay leaves, salt, oregano and cayenne.
6
Add clam juice, canned tomatoes and sausage.
7
Boil 15 minutes.
8
Add okra, reduce heat and simmer until okra is tender, about 15 minutes.
9
(Can be made 1 day ahead.
10
Cover and chill.
11
Bring to simmer before continuing.)
12
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes.
13
Mound rice in soup bowls.
14
Ladle gumbo over.
15
Sprinkle with tomatoes.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1/2 cup all purpose flour, 4 celery stalks, coarsely chopped, 2 medium onions, coarsely chopped, and more.

Yes, Shrimp and Andouille Sausage Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Andouille Sausage Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions