Gumbo-Style Shrimp and Andouille Sausage Stew
A hearty stew blending shrimp and smoky andouille sausage with a rich, spiced roux-based broth reminiscent of classic Birmingham Cajun flavors. This southern-inspired seafood ready in about 55 minutes pairs peeled and deveined raw shrimp, unsalted butter, 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
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2, diced celery stalks
- 3, minced garlic cloves
- 4 cups chicken broth
- 1 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 bay leaf
- to taste salt
- to taste black pepper
- 2 tbsp chopped fresh parsley
- for serving cooked white rice
Instructions
- Step 1: In a large pot over medium heat, sauté 8 oz sliced andouille sausage until browned and slightly crispy, about 5 minutes. Remove sausage and set aside.
- Step 2: In the same pot, melt 4 tbsp unsalted butter. Gradually whisk in 1/4 cup all-purpose flour, stirring constantly for 10-12 minutes until the roux turns a deep caramel color and smells nutty.
- Step 3: Add 1 diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the roux. Cook for 5-6 minutes until vegetables soften and become fragrant.
- Step 4: Slowly whisk in 4 cups chicken broth until smooth. Add 1 tsp dried thyme, 1/4 tsp cayenne pepper, 1 bay leaf, and season with salt and black pepper to taste.
- Step 5: Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally, until the broth thickens.
- Step 6: Add the browned andouille sausage and 1 lb peeled shrimp to the pot. Simmer for an additional 5 minutes until shrimp turn pink and are cooked through.
- Step 7: Remove bay leaf, stir in 2 tbsp chopped fresh parsley, and serve the gumbo hot over cooked white rice.
Frequently asked questions
How long does Gumbo-Style Shrimp and Andouille Sausage Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Gumbo-Style Shrimp and Andouille Sausage Stew?
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 unsalted butter from drying out.
Can I substitute ingredients in Gumbo-Style Shrimp and Andouille Sausage Stew?
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 Gumbo-Style Shrimp and Andouille Sausage Stew 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 Gumbo-Style Shrimp and Andouille Sausage Stew?
Southern seafood 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.
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