Cajun-Spiced Shrimp and Andouille Sausage Gumbo

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty Louisiana-inspired gumbo featuring smoky andouille sausage and tender shrimp simmered in a rich, spiced roux-based broth. This Southern-inspired seafood recipe, ready in about 85 minutes, pairs andouille sausage, raw shrimp, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 raw shrimp
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 3, diced celery stalks
• 4, minced garlic cloves
• 4 cups chicken broth
• 1 can (14.5 oz), undrained diced tomatoes
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1/4 cup, chopped fresh parsley
• 3, sliced green onions
• 4 cups, for serving cooked white rice
• to taste salt
• to taste black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large heavy-bottom pot over medium heat, combine 1/4 cup vegetable oil and 1/4 cup all-purpose flour, whisking constantly for 10-15 minutes until a dark brown roux forms, smelling nutty — be careful not to burn it.
2. Step 2: Add 1 medium diced yellow onion, 1 medium diced green bell pepper, 3 diced celery stalks, and 4 minced garlic cloves to the roux; stir and cook for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 8 oz sliced andouille sausage and cook for 3 minutes to release flavors.
4. Step 4: Pour in 4 cups chicken broth and 1 can (14.5 oz) undrained diced tomatoes; add 2 tbsp Cajun seasoning, 1 tsp dried thyme, and 2 bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes to thicken and develop flavors.
5. Step 5: Add 1 lb peeled and deveined raw shrimp and simmer for 5-7 minutes until shrimp turn pink and opaque.
6. Step 6: Remove bay leaves, season with salt and black pepper to taste, then stir in 1/4 cup chopped fresh parsley and 3 sliced green onions.
7. Step 7: Serve gumbo hot over 4 cups cooked white rice for a filling and flavorful meal.