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.


Units Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 (12 oz.) package Andouille sausages, in 1/4-in. thick slices
  • 4 ribs of celery, chopped
  • 1 medium onion, chopped
  • 1/2 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
  • 1/2 tsp. coarse black pepper
  • 1/2 tsp. dry thyme leaves
  • 1/4 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.