Shrimp and Andouille Gumbo
Dive into the rich, bold flavors of the South with this Shrimp and Andouille Gumbo, a hearty Louisiana classic that’s perfect for any occasion. This recipe starts with a deep, chocolate-brown roux—the key to authentic gumbo—paired with the “holy trinity” of diced onion, green bell pepper, and celery for a fragrant, flavorful base. Loaded with smoky andouille sausage, tender shrimp, and an optional touch of okra for added texture, this gumbo is simmered to perfection with aromatic spices like thyme, smoked paprika, and a hint of cayenne heat. Served over a bed of fluffy white rice and garnished with fresh parsley and green onions, this dish is as visually stunning as it is delicious. Perfect for feeding a crowd or meal prepping, this soulful gumbo will transport your taste buds straight to the heart of New Orleans.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced into 1/4-inch pieces
- 6 cups chicken broth
- 14.5 ounces diced tomatoes (canned, undrained)
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 pound fresh shrimp, peeled and deveined
- 1 cup okra, sliced (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice (for serving)
- 0.25 cup green onions, sliced (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Gradually whisk in the all-purpose flour to form a thick paste (roux). Cook, stirring continuously, until the roux becomes a deep, chocolate-brown color. This will take 20 to 25 minutes; do not rush this step or stop stirring, as the roux can burn easily.
Once the roux is ready, add the diced onion, green bell pepper, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and sliced andouille sausage. Cook for an additional 2 to 3 minutes until the sausage starts to release its flavor.
Slowly pour in the chicken broth while stirring to incorporate it with the roux. Add the diced tomatoes (with their juices), bay leaves, dried thyme, smoked paprika, and cayenne pepper. Stir to combine.
Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 45 minutes, stirring occasionally to prevent sticking.
If using okra, stir it into the gumbo during the last 15 minutes of cooking.
Season the gumbo with salt and black pepper, adjusting to taste.
Stir in the peeled and deveined shrimp. Simmer for 5 to 7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves and discard them. Ladle the gumbo into bowls over cooked white rice.
Garnish with sliced green onions and fresh parsley before serving.
Nutrition Facts
Calories |
4521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 9516 mg | 414% | |
| Total Carbohydrate | 398.8 g | 145% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 36.8 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1148 mg | 88% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 5941 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
