5.0 from 39 votes
Shrimp and Andouille Gumbo
Perfect for entertaining, this Shrimp and Andouille Gumbo is loaded with succulent shrimp, spicy sausage and lots of fresh veggies!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Calories: 346 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds large shrimp (I used Marina Del Ray Wild Argentinian Shrimp) shelled and deveined
- 1 teaspoon Cajun Seasoning
- ½ cup sunflower oil or other mild flavored oil
- 1 pound Andouille pre-cooked chicken sausage cut into ½ inch slices and halved
- ⅔ cups all-purpose flour
- 1 large onion peeled and diced into ¼-inch dice
- 2 large bell peppers diced in ¼-inch dice
- 4 medium cloves garlic
- 4 cups low sodium chicken broth
- 1 teaspoon mild paprika
- ½ pound carrots peeled and sliced ¼-inch thick
- ½ teaspoon oregano
- ½ teaspoon dry basil
- ½ teaspoon dry thyme leaves
- 1 teaspoon kosher salt more to taste
- ½ teaspoon fresh ground black pepper more to taste
- thinly sliced green (spring) onions for garnish
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.
Cup of Yum
Notes
- See Café Tips for more detailed instructions and tips.
Nutrition Information
Calories
346kcal
(17%)
Carbohydrates
14g
(5%)
Protein
28g
(56%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Cholesterol
260mg
(87%)
Sodium
1447mg
(60%)
Potassium
310mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
4795IU
(96%)
Vitamin C
37.3mg
(41%)
Calcium
152mg
(15%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 346
% 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.