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Shrimp and Andouille Gumbo

Shrimp and Andouille Gumbo

Perfect for entertaining, this Shrimp and Andouille Gumbo is loaded with succulent shrimp, spicy sausage and lots of fresh veggies!
Course Main Course
Cuisine Southern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 346 kcal
Author Chris Scheuer

Ingredients

  • 2 pounds large shrimp (I used Marina Del Ray Wild Argentinian Shrimp) shelled and deveined
  • 1 teaspoon Cajun seasoning
  • ½ cup sunflower oil or other mild flavored oil
  • 1 pound Andouille pre-cooked chicken sausage cut into ½ inch slices and halved
  • ⅔ cups all-purpose flour
  • 1 large onion peeled and diced into ¼-inch dice
  • 2 large bell peppers diced in ¼-inch dice
  • 4 medium cloves garlic
  • 4 cups low sodium chicken broth
  • 1 teaspoon mild paprika
  • ½ pound carrots peeled and sliced ¼-inch thick
  • ½ teaspoon oregano
  • ½ teaspoon dry basil
  • ½ teaspoon dry thyme leaves
  • 1 teaspoon kosher salt more to taste
  • ½ teaspoon fresh ground black pepper more to taste
  • thinly sliced green (spring) onions for garnish
US Customary - Metric

Instructions

  1. Toss shrimp with Cajun seasoning, cover with plastic wrap and refrigerate.

  2. Heat oil in a large heavy-duty Dutch oven over medium heat. Add sausage and cook for 6-8 minutes or until sausage is nicely browned. Remove with a slotted spoon and set aside.

  3. Add flour to oil and cook over medium-low heat, stirring frequently, until mixture turns a deep golden brown color, slightly darker than the color of peanut butter. This will take about 10 minutes. If the mixture is darkening too quickly, reduce heat.

  4. Add onions, peppers and garlic. Cook, stirring occasionally for 8-10 minutes until onions begin to soften.
  5. Add the chicken stock, carrots, spices and pepper. Stir well. Bring to a boil, then reduce to a slow simmer. Cook for 25-30 minutes, uncovered until carrots are very tender.

  6. Add shrimp and reserved andouille sausage, stir to combine, then return gumbo to a boil. Cover pot and turn off the heat. Let gumbo sit, covered for 10 minutes before serving. The shrimp will cook perfectly during this 10 minute resting time. Taste and season, if needed. Serve in bowls with basmati rice. Garnish with sliced green (spring) onions.

Recipe Notes

See Café Tips for more detailed instructions and tips.

Nutrition Facts
Shrimp and Andouille Gumbo
Amount Per Serving
Calories 346 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Cholesterol 260mg87%
Sodium 1447mg63%
Potassium 310mg9%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 3g3%
Protein 28g56%
Vitamin A 4795IU96%
Vitamin C 37.3mg45%
Calcium 152mg15%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.