Gumbo-Inspired Cajun Seafood Stew

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

A hearty stew blending shrimp, sausage, and vegetables with classic Cajun spices for a rich, comforting dish. This Southern-inspired seafood recipe, ready in about 55 minutes, pairs andouille sausage, shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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 1/2-inch rounds andouille sausage
• 1 lb, peeled and deveined shrimp
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 1 medium, diced green bell pepper
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tbsp cajun seasoning
• 2 bay leaves
• 4 cups, for serving cooked white rice
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 8 oz of sliced andouille sausage and cook for 4-5 minutes until browned and slightly crispy on edges.
2. Step 2: Add 1 diced medium yellow onion, 2 diced celery stalks, 1 diced medium green bell pepper, and 4 minced garlic cloves to the pot. Sauté for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 3 tbsp all-purpose flour and 2 tbsp tomato paste, cooking and stirring continuously for 3 minutes to form a roux that thickens and darkens slightly.
4. Step 4: Slowly whisk in 4 cups chicken broth, ensuring no lumps form. Add 1 tsp dried thyme, 1 tbsp cajun seasoning, and 2 bay leaves. Bring to a simmer and cook for 20 minutes, stirring occasionally until the stew thickens and flavors meld.
5. Step 5: Add 1 lb peeled and deveined shrimp to the pot and simmer for 5 minutes until shrimp turns opaque and tender. Season with salt and black pepper to taste.
6. Step 6: Remove bay leaves, stir in 2 tbsp chopped fresh parsley, and serve the gumbo hot over 4 cups cooked white rice.