Creole-Style Cajun Shrimp and Andouille Gumbo

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A rich, spicy gumbo featuring smoky andouille sausage and tender shrimp simmered in a dark roux with classic Cajun spices. This Caribbean-inspired seafood recipe, ready in about 70 minutes, pairs andouille sausage, shrimp, vegetable oil 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 shrimp
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 4 cups chicken broth
• 1 cup, canned diced tomatoes
• 2 bay leaves
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp (optional) file powder
• to taste salt
• to taste black pepper
• 2, thinly sliced for garnish green onions
• 4 cups, for serving cooked white rice

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 pot over medium heat, combine 1/4 cup vegetable oil and 1/4 cup all-purpose flour, whisking constantly for about 10 minutes until the mixture turns a deep brown color like chocolate, forming a dark roux — be careful not to burn it.
2. Step 2: Add 1 medium diced onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves to the roux. Sauté over medium heat for 5-7 minutes until the vegetables are softened and fragrant.
3. Step 3: Stir in 8 oz sliced andouille sausage and cook for 3 minutes until slightly browned.
4. Step 4: Pour in 4 cups chicken broth and 1 cup canned diced tomatoes, then add 2 bay leaves, 2 tbsp Cajun seasoning, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
5. Step 5: Add 1 lb peeled and deveined shrimp and cook for 5 minutes until shrimp turn pink and opaque.
6. Step 6: Season the gumbo with salt and black pepper to taste, and sprinkle 1 tsp file powder if using, stirring well.
7. Step 7: Remove bay leaves and ladle gumbo over 4 cups cooked white rice. Garnish with 2 thinly sliced green onions before serving.