Gumbo-Style Shrimp and Andouille Sausage Stew

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

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 recipe, ready in about 55 minutes, pairs andouille sausage, raw shrimp, unsalted butter 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally, until the broth thickens.
6. 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.
7. Step 7: Remove bay leaf, stir in 2 tbsp chopped fresh parsley, and serve the gumbo hot over cooked white rice.