New Orleans-Style Shrimp and Andouille Gumbo

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Rich, dark roux-based gumbo simmered with shrimp, smoky andouille sausage, and classic Creole vegetables for a deeply flavorful stew. This Creole-inspired soup recipe, ready in about 80 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 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. 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 andouille sausage
• 1 lb, peeled and deveined raw shrimp
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 large, diced onion
• 1 medium, diced green bell pepper
• 3, diced celery stalks
• 3 cloves minced garlic
• 4 cups chicken broth
• 14 oz can diced tomatoes
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp file powder
• to taste salt
• to taste black pepper
• 1/4 cup chopped green onions
• for serving, about 4 cups 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, melt 4 tbsp unsalted butter over medium heat. Whisk in 1/3 cup all-purpose flour continuously for 15-20 minutes until the roux turns a dark brown color but not burnt, stirring constantly to prevent lumps.
2. Step 2: Add 1 large diced onion, 1 diced green bell pepper, 3 diced celery stalks, and 3 minced garlic cloves to the roux. Cook for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 8 oz sliced andouille sausage and cook for 3 minutes.
4. Step 4: Gradually whisk in 4 cups chicken broth to the pot, stirring until smooth. Add 14 oz canned diced tomatoes, 2 tbsp Creole seasoning, 1 tsp dried thyme, and 2 bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
5. Step 5: Add 1 lb peeled and deveined raw shrimp and cook for 5-6 minutes until shrimp turn pink and firm.
6. Step 6: Stir in 1 tsp file powder and season with salt and black pepper to taste. Remove bay leaves.
7. Step 7: Serve gumbo hot over about 1 cup cooked white rice per serving, garnished with 1/4 cup chopped green onions.