Simmered Shrimp and Andouille Gumbo
Rich, smoky gumbo with plump shrimp, andouille sausage, and vegetables in a tomato-based broth. This Cajun-inspired soup recipe, ready in about 50 minutes, pairs andouille sausage, shrimp, okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 andouille sausage
- 12 oz shrimp
- 1 cup okra
- 1 can (14 oz) tomatoes
- 2 cups chicken broth
- 1 cup celery
- 1 bell pepper
- 3 tbsp all-purpose flour
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Equipment for this recipe
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Instructions
- Step 1: Dice 8 oz andouille sausage into 1/2-inch pieces and cook in a large pot over medium heat until browned, about 5 minutes. Remove and set aside.
- Step 2: Add 1 cup chopped celery, 1 diced bell pepper, and 1 cup sliced okra to the pot. Cook for 5 minutes until vegetables soften.
- Step 3: Stir in 3 tbsp flour, then cook for 2 minutes to form a roux. Add 1 can (14 oz) diced tomatoes and 2 cups chicken broth, stirring until smooth.
- Step 4: Return sausage to the pot, bring to a gentle simmer, and cook uncovered for 20 minutes.
- Step 5: Add 12 oz peeled shrimp and simmer for 5-7 minutes until shrimp turn pink and opaque. Serve hot with rice.
