Cajun-Style Shrimp and Andouille Sausage Gumbo

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

A hearty gumbo featuring smoky andouille sausage and tender shrimp simmered in a rich, spiced roux-based broth with vegetables. This Cajun-inspired seafood recipe, ready in about 65 minutes, pairs andouille sausage, medium shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 medium shrimp
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup, diced yellow onion
• 1 cup, diced celery stalks
• 1 cup, diced green bell pepper
• 4, minced garlic cloves
• 4 cups chicken stock
• 1 cup, canned diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp Cajun seasoning
• to taste salt
• to taste black pepper
• 4 cups cooked white rice
• 2, sliced for garnish green onions
• 2 tbsp, chopped for garnish fresh parsley

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 to make a roux. Stir constantly for 10-12 minutes until the mixture turns a deep caramel brown and smells nutty, being careful not to burn it.
2. Step 2: Add 1 cup diced yellow onion, 1 cup diced celery, and 1 cup diced green bell pepper to the roux and sauté for 5 minutes until the vegetables soften and the mixture becomes fragrant.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 more minute until fragrant.
4. Step 4: Pour in 4 cups chicken stock and 1 cup canned diced tomatoes, stirring to combine with the roux and vegetables. Add 2 bay leaves, 1 tsp dried thyme, and 2 tbsp Cajun seasoning. Bring the mixture to a simmer.
5. Step 5: Add 8 oz sliced andouille sausage to the pot and simmer for 20 minutes to let the flavors meld and the sausage release its smoky flavor.
6. Step 6: Season the gumbo with salt and black pepper to taste, then add 1 lb peeled and deveined medium shrimp. Cook for 5-7 minutes until the shrimp turn pink and are cooked through.
7. Step 7: Remove the bay leaves and ladle the gumbo over 4 cups cooked white rice. Garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.