New Orleans-Style Shrimp and Andouille Sausage Gumbo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A rich and smoky gumbo loaded with tender shrimp, spicy andouille sausage, and a flavorful roux base, served over fluffy white rice. This American-inspired seafood recipe, ready in about 70 minutes, pairs unsalted butter, all-purpose flour, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 4 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 1 green bell pepper, finely chopped
• 4 garlic cloves, minced
• 8 oz andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 2 bay leaves
• 4 cups white rice, cooked
• 1/4 cup green onions, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a large heavy pot over medium heat, melt 4 tbsp unsalted butter. Gradually whisk in 1/2 cup all-purpose flour to make a roux, stirring constantly for 10-12 minutes until the mixture turns a deep golden brown color and has a nutty aroma.
2. Step 2: Add 1 large finely chopped yellow onion, 2 finely chopped celery stalks, 1 finely chopped green bell pepper, and 4 minced garlic cloves to the roux. Sauté for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 8 oz sliced andouille sausage and cook for 3 minutes to release smoky flavors.
4. Step 4: Add 1 tsp dried thyme, 1 tsp dried oregano, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
5. Step 5: Slowly pour in 4 cups chicken broth while stirring to prevent lumps. Add 2 bay leaves and bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes to develop flavors.
6. Step 6: Add 1 lb peeled and deveined shrimp and cook for 5-6 minutes until shrimp turn pink and opaque.
7. Step 7: Remove bay leaves and season gumbo to taste. Serve hot over 4 cups cooked white rice, garnished with 1/4 cup sliced green onions and 2 tbsp chopped fresh parsley.