Shrimp and Andouille Gumbo
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
12
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Calories
346 kcal
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Course
Main Course
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Cuisine
American
Shrimp and Andouille Gumbo
Description
This Shrimp and Andouille Gumbo begins by seasoning large peeled and deveined shrimp with Cajun seasoning and refrigerating briefly. Andouille sausage is browned in sunflower oil to render flavor and fat before being removed. A roux is made in the same pot by cooking flour with oil over medium-low heat until it reaches a deep golden brown color, just darker than peanut butter, which imparts richness and body to the gumbo.
Onions, bell peppers, and garlic are sautéed in the roux until softened. Chicken broth, sliced carrots, and a combination of mild paprika, oregano, basil, thyme, kosher salt, and black pepper are added, and the mixture is simmered uncovered until the carrots are tender. The shrimp and cooked sausage are returned to the pot, bringing the gumbo to a boil, then covered and rested off-heat to finish cooking the shrimp gently without overcooking.
The gumbo is served garnished with thinly sliced green onions for a fresh note. The blend of spices and the deep color of the roux create a complex, hearty flavor typical of Louisiana-style gumbo. Using a pre-cooked sausage simplifies assembly, and the slow roux development provides depth.
Following proper roux cooking time and color development is key for authentic gumbo texture and flavor. The resting step after adding shrimp helps ensure tender, fully cooked seafood.
Ingredients
- 2 pounds Shrimp shelled and deveined, large; example Marina Del Ray Wild Argentinian shrimp
- 1 teaspoon Cajun seasoning
- ½ cup sunflower oil or other mild flavored oil
- 1 pound andouille sausage cut into ½ inch slices and halved, pre-cooked, chicken
- ⅔ cups all-purpose flour
- 1 onion peeled and diced into ¼-inch dice, large
- 2 bell pepper diced in ¼-inch dice, large
- 4 garlic medium cloves
- 4 cups chicken broth low sodium
- 1 teaspoon paprika mild
- ½ pound carrot peeled and sliced ¼-inch thick
- ½ teaspoon oregano
- ½ teaspoon basil dry
- ½ teaspoon thyme dry leaves
- 1 teaspoon kosher salt more to taste
- ½ teaspoon black pepper more to taste, fresh ground
- green onions for garnish, thinly sliced; aka spring onions
Instructions
- Toss shrimp with Cajun seasoning, cover with plastic wrap and refrigerate.
- Heat oil in a large heavy-duty Dutch oven over medium heat. Add sausage and cook for 6-8 minutes or until sausage is nicely browned. Remove with a slotted spoon and set aside.
- Add flour to oil and cook over medium-low heat, stirring frequently, until mixture turns a deep golden brown color, slightly darker than the color of peanut butter. This will take about 10 minutes. If the mixture is darkening too quickly, reduce heat.
- Add onions, peppers and garlic. Cook, stirring occasionally for 8-10 minutes until onions begin to soften.
- Add the chicken stock, carrots, spices and pepper. Stir well. Bring to a boil, then reduce to a slow simmer. Cook for 25-30 minutes, uncovered until carrots are very tender.
- Add shrimp and reserved andouille sausage, stir to combine, then return gumbo to a boil. Cover pot and turn off the heat. Let gumbo sit, covered for 10 minutes before serving. The shrimp will cook perfectly during this 10 minute resting time. Taste and season, if needed. Serve in bowls with basmati rice. Garnish with sliced green (spring) onions.
Notes
- Cook the roux slowly and stir frequently to achieve the proper deep golden brown color without burning.
- Use cooked andouille sausage for ease; slice and brown before adding to the gumbo.
- After adding shrimp and sausage back to the pot, cover and let sit off the heat for 10 minutes to finish cooking shrimp gently.
- Garnish with thinly sliced green onions to add fresh contrast to the rich stew.
- Maintain moderate spice through balanced Cajun seasoning and paprika to suit most tastes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 260mg | 87% |
| Sodium | 1447mg | 60% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4795IU | 96% |
| Vitamin C | 37.3mg | 41% |
| Calcium | 152mg | 15% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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