Best of the Bayou Shrimp Gumbo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A rich and spicy Creole stew featuring tender shrimp, Andouille sausage, and a thick okra-based roux, served over steamed rice. This creole-inspired seafood ready in about 50 minutes pairs peeled and deveined shrimp, sliced Andouille sausage, chopped okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb peeled and deveined shrimp
• 1 lb sliced Andouille sausage
• 1 cup chopped okra
• 2 tbsp filé powder
• 2 stalks diced celery
• 1 large diced onion
• 1 green diced bell pepper
• 4 cloves minced garlic
• 4 cups vegetable stock
• 1/2 cup each roux (equal parts flour and fat)

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1/2 cup flour and 1/2 cup fat (oil or butter) to create a roux, stirring constantly until it reaches a dark brown color (10-15 minutes).
2. Step 2: Add 1 diced onion, 2 diced celery stalks, 1 diced green bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup chopped okra, 1 lb sliced Andouille sausage, 1 lb shrimp, 1/2 tsp filé powder, and 4 cups vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until the liquid thickens and the shrimp turn pink.
4. Step 4: Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp cayenne pepper. Serve over steamed rice with additional filé powder on the side.