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–+ servings
Gumbo

Soul-Warming Gumbo with Andouille Sausage and Shrimp

This gumbo recipe combines smoky andouille sausage and shrimp for a delightful comfort food experience.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 bowls
Course: Soup
Cuisine: Cajun, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • ¾ cup Unsalted Butter the foundation for flavor and thickening
  • 1 cup All-Purpose Flour essential for creating a roux
For the Vegetables
  • 2 ribs Celery roughly chopped
  • 1 large Yellow Onion roughly chopped
  • 1 large Green Bell Pepper roughly chopped
  • 2 teaspoons Garlic minced
For the Base
  • 10 cups Beef Broth the rich liquid that brings the gumbo to life
  • 1 ring (14 ounces) Andouille Sausage sliced into rounds
  • 1 can (14.5 ounces) Stewed Tomatoes adds acidity and sweetness
  • 1 can (6 ounces) Tomato Sauce enriches color and sweetness
  • 2 tablespoons Hot Sauce adjust according to preference
  • 1 tablespoon White Sugar balances the acidity from tomatoes
For the Seasoning
  • ½ teaspoon Cajun Seasoning essential for authentic gumbo flavor
  • ½ teaspoon Dried Thyme Leaves adds a wonderful herbal note
  • 4 teaspoons Gumbo Filé Powder divided
  • 4 Bay Leaves
For the Final Touch
  • 3 pounds Shrimp uncooked, peeled, and deveined
  • 2 tablespoons Worcestershire Sauce optional but recommended
  • Cooked White Rice for serving

Equipment

  • large pot
  • whisk
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions for Gumbo
  1. Make the Roux: In a large pot, melt ¾ cup of unsalted butter over medium-low heat and whisk in 1 cup of all-purpose flour. Stir for about 30–40 minutes, until deep brown.
  2. Sauté the Vegetables: Add 2 cups of chopped celery, onion, and green bell pepper, and 2 teaspoons of minced garlic. Sauté for 8–12 minutes until tender.
  3. Add the Broth: Gradually whisk in 10 cups of beef broth, increase heat to boil for about 15–20 minutes.
  4. Incorporate the Sausage and Seasonings: Stir in 14-ounce andouille sausage, 1 can of stewed tomatoes, 1 can of tomato sauce, hot sauce, sugar, Cajun seasoning, thyme, and bay leaves. Simmer uncovered for 45 minutes.
  5. Thicken the Gumbo: Add 2 teaspoons of gumbo filé powder and continue simmering for an additional 15 minutes.
  6. Finish with Shrimp: Remove bay leaves, stir in shrimp and Worcestershire sauce, cooking for 45–60 minutes until shrimp are pink.
  7. Serve with Rice: Stir in remaining gumbo filé powder, ladle over cooked white rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 1200mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Serve alongside homemade cornbread for a complete meal.

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