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Shrimp and andouille sausage gumbo with vegetables and smoky sausage served in a white bowl topped with white rice.

Hearty Shrimp and Andouille Sausage Gumbo Recipe

This hearty Shrimp and Andouille Sausage Gumbo is made with smoky andouille sausage, tender shrimp, fresh vegetables, and Cajun seasoning simmered in a rich, dark roux. Served over warm white rice, it’s a flavorful and comforting meal that’s worth every minute!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Servings 8 servings

Ingredients
  

  • 1 pound andouille sausage, sliced
  • 1/2 cup butter (1 stick)
  • 1/2 cup flour
  • 1 onion, diced
  • 3 celery stalks, diced
  • 1 bell pepper, seeded and diced
  • 4 garlic cloves, minced
  • 3 tsp Cajun seasoning I love Slap Ya Mama
  • 1 tsp dried thyme
  • 6 cups chicken broth or homemade stock
  • 1/2 pound raw shrimp, peeled and deveined
  • salt and pepper to taste

Instructions
 

  • Heat a large Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned on both sides. Remove the sausage from the pot and set aside, leaving the drippings in the bottom of the pot.
  • Add the butter to the same pot and allow it to melt. Sprinkle in the all-purpose flour and begin stirring continuously with a wooden spoon or whisk.
  • Continue cooking and stirring as the roux progresses from pale to golden brown, then to the color of peanut butter, and finally to a deep, dark brown. Depending on your heat level, this can take 40–60 minutes. Don't walk away from the pot, especially as the roux gets darker, as it can burn quickly. (See pictures in post for examples).
  • Stir the diced onion into the dark roux and cook briefly. Add the celery and bell pepper and continue cooking until the vegetables begin to soften.
  • Stir in the minced garlic, Cajun seasoning, and dried thyme. Cook briefly, just until the garlic becomes fragrant.
  • Slowly pour in the chicken broth, stirring as you go to incorporate the roux into the liquid. Add the browned andouille sausage back to the pot and stir to combine.
  • Bring the gumbo to a gentle simmer, reduce the heat, and allow it to simmer for about 20–25 minutes so the flavors can develop. Taste and season with salt, black pepper, or additional Cajun seasoning as needed.
  • Add the shrimp during the final 5–7 minutes of cooking. Cook just until the shrimp are pink and opaque. Avoid overcooking the shrimp so they remain tender.
  • Ladle the hot gumbo into bowls and serve over warm white rice. Garnish with sliced green onions, if desired.

Notes

Storage, Freezing & Reheating

To Store: 
Refrigerate leftover gumbo in an airtight container for up to 4 days. Store the rice separately for the best texture.
To Freeze: 
Let the gumbo cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Freeze the rice separately or make fresh rice when serving. The shrimp may be slightly firmer after freezing and reheating. The flavor will still be delicious, but if you're making the gumbo specifically to freeze, you can wait to add the shrimp until reheating for the best texture.
To Reheat: 
Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of chicken broth if needed to thin the gumbo. Serve over freshly cooked rice.