Creole Shrimp and Andouille Gumbo
A rich, spicy gumbo featuring shrimp and smoked sausage in a flavorful tomato-based broth with Creole seasoning. This cajun-inspired mother’s day ready in about 65 minutes pairs andouille sausage, shrimp, onions 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.
Ingredients
- 8 oz andouille sausage
- 12 oz shrimp
- 1 cup onions
- 1 cup celery
- 1/2 cup bell pepper
- 3 cloves garlic
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 2 tbsp tomato paste
- 1 tbsp Creole seasoning
- 1 tsp thyme
- 1 bay leaf
- 1 tsp file powder
- 4 cups cooked rice
Instructions
- Step 1: Heat a large pot over medium heat and cook 8 oz sliced andouille sausage until browned, about 5 minutes, then remove and set aside.
- Step 2: Add 1 cup diced onions, 1 cup diced celery, 1/2 cup diced bell pepper, and 3 minced garlic cloves to the pot. Sauté for 8 minutes until vegetables soften. Whisk in 3 tbsp all-purpose flour and cook for 2 minutes to form a roux.
- Step 3: Stir in 4 cups chicken broth, 2 tbsp tomato paste, 1 tbsp Creole seasoning, 1 tsp thyme, and 1 bay leaf. Simmer for 15 minutes. Add reserved sausage and 12 oz shrimp, then cook for 5-7 minutes until shrimp turn pink.
- Step 4: Stir in 1 tsp file powder (optional), discard bay leaf, and serve over 4 cups cooked rice.
Frequently asked questions
How long does Creole Shrimp and Andouille Gumbo take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creole Shrimp and Andouille Gumbo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep andouille sausage from drying out.
Can I substitute ingredients in Creole Shrimp and Andouille Gumbo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creole Shrimp and Andouille Gumbo for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creole Shrimp and Andouille Gumbo?
Cajun mother’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely delicious! The gumbo had the right balance of spices and the shrimp was tender.
- ★★★★★
My family loved the authentic flavor. Made it for my mom and she said it was better than the restaurant!
- ★★★★★
This gumbo was a hit at my Mother's Day brunch! The shrimp and andouille were perfectly seasoned.
