Andouille Sausage and Shrimp Gumbo with Okra
A hearty Louisiana-style gumbo featuring tender shrimp and smoky andouille sausage in a rich, amber roux-based broth. This one-pot wonder combines the holy trinity of Cajun cooking with okra for authentic flavor and texture. Perfect for family dinners or entertaining, this gumbo delivers bold spices and comforting warmth. The combination of seafood and sausage creates a satisfying protein-rich meal that's both filling and flavorful.
Ingredients
- ¾ cup rice, uncooked white or brown
- 8 oz shrimp, peeled and deveined
- 1 onion, medium, diced
- 1 bell pepper, green, diced
- 1 bell pepper, red, diced
- 10 oz okra, fresh or frozen, stems removed and chopped
- 8 oz andouille sausage, sliced
- 1 can diced tomatoes, preferably fire-roasted, drained
- 1 lime, cut into wedges
- 2 stalks green onions, chopped, green and white parts separate
- 1 Tbsp cooking oil
- 1 Tbsp butter
- 3 Tbsp all-purpose flour
- ½ cup stock, any type
- ½ cup stock, any type
- 1 tsp paprika
- 2 tsp Cajun seasoning
- 1 bay leaf
- hot sauce, for serving(optional)
Instructions
- 1
Heat Dutch oven over medium-high heat and add oil and butter
- 2
Add flour and stir to mix, cook until amber brown
- 3
Stir in first part of stock, white parts of green onions, onions, bell peppers, paprika, Cajun seasoning and salt
- 4
Cook until aromatic and softened
- 5
Add sausage, tomatoes, okra, second part of stock and bay leaves
- 6
Bring to boil then simmer
- 7
Fold in shrimp and cook until pink and cooked through
- 8
Reheat rice if made ahead
- 9
Taste and season with salt, pepper, spices or hot sauce
- 10
Serve over rice with green onions and lime wedges
Tips
Cook the roux slowly and stir constantly to prevent burning - it should reach an amber brown color for proper flavor development.
Add shrimp at the very end to avoid overcooking them, as they become tough and rubbery when cooked too long.
Make extra rice as gumbo is traditionally served over a generous bed of fluffy white or brown rice.
Good to Know
Refrigerate for up to 3 days in airtight container. Reheat gently on stovetop.
Can be made 1 day ahead without shrimp. Add shrimp when reheating to serve.
Serve hot over rice with lime wedges and hot sauce on the side.
Common Mistakes
Cook roux slowly to avoid burning and bitter flavor
Don't overcook shrimp to avoid tough, rubbery texture
Remove bay leaf before serving to avoid choking hazard
Substitutions
slightly less crisp texture
FAQ
Can I make this gumbo ahead of time?
Yes, make the gumbo base without shrimp up to 1 day ahead. Add and cook the shrimp just before serving to prevent overcooking.
What if I can't find andouille sausage?
Any smoked sausage works well as a substitute. Kielbasa, smoked turkey sausage, or chorizo will provide similar smoky flavors.
How long will leftover gumbo keep?
Store refrigerated for up to 3 days. The flavors actually improve overnight, making it perfect for meal prep or next-day lunches.