Slow-Simmered Cajun Shrimp and Andouille Gumbo

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty Louisiana gumbo brimming with smoky andouille sausage, tender shrimp, and a rich, dark roux infused with Cajun spices. This Louisiana Creole-inspired Mardi Gras recipe, ready in about 95 minutes, pairs andouille sausage, large shrimp, vegetable oil 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

• 12 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, peeled and deveined large shrimp
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 3, diced celery stalks
• 4, minced garlic cloves
• 6 cups chicken broth
• 1 cup diced tomatoes
• 2 bay leaves
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp (optional) file powder
• 1/4 cup chopped, for garnish fresh parsley
• for serving steamed 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-bottom pot over medium heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly for 20-25 minutes until the roux turns a deep chocolate brown and smells nutty but not burnt.
2. Step 2: Add 1 large diced yellow onion, 1 medium diced green bell pepper, and 3 diced celery stalks to the roux. Sauté for 5-7 minutes until vegetables are soft and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, then add 12 oz sliced andouille sausage. Cook for 4 minutes until sausage releases its oil and begins to brown.
4. Step 4: Slowly pour in 6 cups chicken broth while stirring to deglaze the pot. Add 1 cup diced tomatoes, 2 bay leaves, 2 tbsp Cajun seasoning, 1 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 45 minutes, stirring occasionally.
5. Step 5: Add 1 lb peeled and deveined shrimp to the gumbo and simmer for 5-7 minutes until shrimp are pink and opaque.
6. Step 6: Remove bay leaves, stir in 1 tsp file powder if using, and adjust seasoning to taste.
7. Step 7: Serve gumbo hot over steamed white rice, garnished with 1/4 cup chopped fresh parsley.