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–+ servings
Two bowls of shrimp and andouille gumbo on a white background

Shrimp Gumbo

With andouille sausage and plenty of tender shrimp, this Creole recipe is the real deal. Perfect for Mardi Gras, or anytime you're craving Louisiana fare!
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
Yield:4

Ingredients

  • ½ cup flour see Notes for Whole30 and gluten-free
  • ⅓ cup bacon drippings or oil
  • ½ cup celery roughly chopped
  • 1 cup onion roughly chopped
  • 1 cup green bell pepper seeded and roughly chopped
  • 1 clove garlic minced
  • 12 ounces andouille sausage cut into 1/2" slices, see Notes for Whole30
  • 6 cups chicken broth
  • 1 tablespoon sugar
  • ½-2 teaspoons salt depending on the salt in your Cajun seasoning
  • 1 tablespoon Louisiana hot sauce
  • 1 tablespoon Cajun seasoning blend see Notes for Whole30
  • 2 bay leaves
  • ½ teaspoon dried thyme leaves
  • 1 14.5-ounce can diced tomatoes in juice
  • 2 teaspoons gumbo filé powder divided, optional, see Notes
  • 1 tablespoon avocado oil or more bacon grease
  • 1 10-ounce package frozen cut okra thawed
  • 1 tablespoon white vinegar
  • 1 ½ pounds uncooked medium shrimp peeled and de-veined
  • 1 tablespoon worcestershire see Notes for Whole30 and gluten-free
  • Steamed rice for serving, optional
  • Fresh parsley chopped, for serving, optional

Instructions

  • Make a roux by whisking flour and bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Whisk constantly, cooking until it turns a rich, mahogany-brown color, 20-30 minutes. Watch heat carefully and whisk constantly to avoid burning. Remove from heat and whisk until completely cooked.
    Rich, brown liquid roux in heavy saucepan on a white background
  • Pulse celery, onion, green bell pepper, and garlic in a food processor until finely chopped.
    Celery, onion, green bell pepper, garlic chopped in a food processor bowl.
  • Stir vegetables into roux , then mix in andouille sausage. Simmer over medium-low heat, 10-15 minutes or until vegetables are tender.
    Chopped vegetables and andouille sausage mixed in a roux in a heavy pan
  • Stir broth into roux and bring to a boil. Reduce heat to simmer. Mix in sugar, salt, hot sauce, Cajun seasoning, bay leaves, thyme, and diced tomatoes. Simmer over low heat for 45 minutes. Mix in 2 teaspoons filé powder.
    Broth and roux with vegetables and andouille sausage in heavy pan on a white background
  • In a skillet, melt 2 tablespoons of bacon drippings (or avocado oil) then add okra and vinegar. Cook over medium heat, 15 minutes. Remove okra with a slotted spoon and stir into simmering gumbo.
  • Add shrimp and worcestershire. Simmer an additional 45 minutes. Just before serving, stir in 2 more teaspoons of filé powder.
    Broth, roux, vegetables, andouille sausage, and shrimp in large saucepan with wooden spoon on white countertop

Notes

  • Filé powder is wonderful, but it can be hard to find. Don't stress if you don't have it!
  • Make it gluten-free: Substitute gluten-free all-purpose flour in the roux and make sure your worcestershire is gluten-free.
  • Make it Whole30: With a few simple swaps, this shrimp gumbo can be Whole30 compliant!
    • Leave out the sugar and the worcestershire.
    • Make sure your Cajun seasoning is compliant, or make your own.
    • For the roux, substitute cassava flour.
    • Instead of andouille, use a compliant sausage like Bilinski's Cajun Chicken Sausage.
    • Pair the gumbo with riced cauliflower instead of steamed rice.
     
    Recipe yields approximately 4 servings. Nutrition information shown reflects 1 serving, or approximately 1/4 of the entire yield. Nutrition information shown does not include rice. Macros may vary slightly depending on the specific brands and types of ingredients used.

    Nutrition

    Serving Size: 1serving | Calories: 773cal | Protein: 55g | Fat: 51g | Saturated Fat: 16g | Cholesterol: 519mg | Sodium: 3834mg | Potassium: 857mg | Total Carbs: 21g | Fiber: 2g | Sugar: 5g | Net Carbs: 19g | Vitamin A: 1091IU | Vitamin C: 66mg | Calcium: 296mg | Iron: 7mg
    Recipe By:Cheryl Malik