Cajun-Spiced Shrimp and Andouille Gumbo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty, spicy gumbo featuring tender shrimp and smoky andouille sausage simmered with the Cajun holy trinity of vegetables. This southern-inspired soups ready in about 65 minutes pairs peeled and deveined large shrimp, olive oil, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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

• 8 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, peeled and deveined large shrimp
• 3 tbsp olive oil
• 1/4 cup all-purpose flour
• 1 large, diced onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 4 cups chicken broth
• 1 cup diced tomatoes
• 2 tbsp Cajun seasoning
• 2 bay leaves
• 1 tsp fresh thyme
• 1 tsp (optional) file powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups for serving cooked white rice
• 2, sliced for garnish green onions
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium heat. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 8-10 minutes until the roux turns a deep caramel brown and smells nutty.
2. Step 2: Add 1 large diced onion, 1 diced green bell pepper, and 2 diced celery stalks to the roux. Sauté for 5 minutes until softened and aromatic.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 8 oz sliced andouille sausage and cook for 3-4 minutes until lightly browned.
5. Step 5: Pour in 4 cups chicken broth and 1 cup diced tomatoes, stirring to combine. Add 2 tbsp Cajun seasoning, 2 bay leaves, 1 tsp fresh thyme, 1 tsp file powder (optional), 1 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Bring the gumbo to a simmer, reduce heat to low, and cook uncovered for 30 minutes to develop flavors.
7. Step 7: Add 1 lb peeled and deveined shrimp to the pot and simmer for another 5 minutes until shrimp turn pink and are cooked through.
8. Step 8: Remove bay leaves before serving.
9. Step 9: Serve the gumbo hot over 2 cups cooked white rice, garnished with 2 sliced green onions and 2 tbsp chopped fresh parsley.