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Comforting Gumbo Recipe with Andouille Sausage and Shrimp Easy Homemade Cajun Style

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A warm, soulful Cajun gumbo featuring smoky andouille sausage, tender shrimp, and a rich, nutty roux. Perfect for cozy nights and easy to prepare in about 1 hour and 15 minutes.

Ingredients

Scale
  • 12 ounces andouille sausage, sliced
  • 1 pound raw shrimp, peeled and deveined
  • ½ cup all-purpose flour
  • ½ cup vegetable oil
  • 1 large onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 medium celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup okra, sliced (fresh or frozen)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon Cajun seasoning
  • Hot sauce, to taste (optional)
  • Salt and black pepper, to taste
  • Cooked white rice, for serving

Instructions

  1. Make the roux: In a large heavy-bottomed pot or Dutch oven, combine vegetable oil and flour over medium heat. Stir constantly with a wooden spoon until the mixture turns a rich brown color similar to milk chocolate, about 15-20 minutes. Remove from heat immediately to avoid burning.
  2. Prepare the vegetables: While the roux cooks, finely chop onion, bell pepper, celery, and garlic.
  3. Add vegetables to the roux: Return pot to medium heat and stir in onion, bell pepper, and celery. Cook about 5 minutes until softened but not browned, then add garlic and cook for another minute.
  4. Incorporate liquids and spices: Slowly whisk in chicken broth to prevent lumps. Add bay leaves, thyme, and Cajun seasoning. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  5. Add sausage and okra: Stir in sliced andouille sausage and okra. Simmer for 15 minutes to meld flavors and thicken gumbo slightly.
  6. Add shrimp: Toss in shrimp and cook 5-7 minutes until pink and opaque. Avoid overcooking.
  7. Final seasoning: Taste and add salt, pepper, and hot sauce as desired. Remove bay leaves before serving.
  8. Serve: Spoon gumbo over cooked white rice and enjoy immediately.

Notes

Stir the roux constantly to avoid burning; the roux is key to flavor. Add broth slowly while whisking to prevent lumps. Shrimp cooks quickly, so add last to avoid rubbery texture. Okra naturally thickens the gumbo. Gumbo tastes better the next day after flavors meld. Adjust thickness by adding broth or simmering uncovered. Substitute smoked kielbasa if andouille is unavailable. For gluten-free, use gluten-free flour for roux.

Nutrition

Keywords: gumbo, andouille sausage, shrimp, Cajun, comfort food, roux, okra, spicy, seafood stew

Find it online: https://atomicbite.com/comforting-gumbo-recipe-with-andouille-sausage-and-shrimp-easy-homemade-cajun-style/