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

Shrimp Gumbo

40aprons.com/shrimp-andouille-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
Recipe Makes (Approximate): 4 servings

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.
  • Pulse celery, onion, green bell pepper, and garlic in a food processor until finely chopped.
  • Stir vegetables into roux , then mix in andouille sausage. Simmer over medium-low heat, 10-15 minutes or until vegetables are tender.
  • 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.
  • 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.

Recipe 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.

    Nutrition Information (Approximate)

    Serving Size: 1servingCalories: 773calProtein: 55gFat: 51gSaturated Fat: 16gCholesterol: 519mgSodium: 3834mgPotassium: 857mgTotal Carbs: 21gFiber: 2gSugar: 5gNet Carbs: 19gVitamin A: 1091IUVitamin C: 66mgCalcium: 296mgIron: 7mg
    Recipe By: Cheryl Malik
    https://40aprons.com/shrimp-andouille-gumbo/