Quick Shrimp Gumbo with Andouille Sausage

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Creole


Gumbo is a dish from Louisiana that has a really cool cooking technique and an ingredient that I’d never used before. Find out all about it here and get my easy shrimp gumbo recipe.

Listen to me briefly explain how this gumbo is made, with great tips along the way, by clicking the play button below:

[sc name="gumborotd"][/sc]


  • ½ cup all-purpose flour
  • ½ cup vegetable oil
  • 1 (12 oz.) package Andouille sausages, in 1/4-in. thick slices
  • 4 ribs of celery, chopped
  • 1 medium onion, chopped
  • ½ of a large green bell pepper, chopped
  • 3 large cloves of garlic
  • 4 cups low-sodium beef stock
  • 2 cups water
  • 1 (14.5 oz.)  can diced tomatoes
  • 1 teaspoon salt
  • ½ tsp. coarse black pepper
  • ½ tsp. dry thyme leaves
  • ¼ tsp. cayenne pepper
  • 24 oz. large shrimp, peeled and deveined with or without tail attached
  • 1 Tbsp. gumbo filé powder


  1. Into a Dutch oven or large pot measure the flour and vegetable oil. Whisk them together to combine. Cook over medium heat while whisking occasionally until as brown as peanut butter, about 6-8 minutes.
  2. If it starts to bubble a lot or brown in spots really quickly, turn heat down to medium-low or low.
  3. Meanwhile, put the sausage in a dry medium skillet over medium-high heat, stirring occasionally until blackened in spots, about 5 minutes.
  4. When the oil and flour mixture has reached the right deep brown color, add the celery, onion, bell pepper and garlic.
  5. Cook on medium-low heat until softened, stirring occasionally, about 7-8 minutes.
  6. Meanwhile, combine the beef stock and water in a large microwave-safe bowl and microwave on high power for 5 minutes.
  7. Stir the stock into the vegetables a little bit at a time (about 1/2 cup) stirring constantly until it is all added.
  8. Add the tomatoes, salt, black pepper, thyme, and cayenne. Stir.
  9. Heat over medium-high to a simmer. Add the shrimp and the sausages. Cook until shrimp are pink and opaque, stirring often, about 4 minutes.
  10. Stir constantly while sprinkling in the filé powder.
  11. Cover and let sit 10 minutes. Serve over rice.