Shrimp and Andouille Gumbo

Prep Time
Cook Time
1h 15m
Ready In

"Our family Gumbo recipe. Found this one on the internet a few years ago and this is the only way we make it now. You'll need to double this for more than 2-3 people, my husband and I will eat almost all of this recipe. Crawfish works very well in this dish as well. Serve with rice and lots of finely diced green onion and pass the hot sauce."

Original recipe yields 3 servings


  • Serving Size: 1 (568 g)
  • Calories 574
  • Total Fat - 23.8 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 179.2 mg
  • Sodium - 2224.3 mg
  • Total Carbohydrate - 33.4 g
  • Dietary Fiber - 5.3 g
  • Sugars - 9.2 g
  • Protein - 55.7 g
  • Calcium - 234.6 mg
  • Iron - 6.8 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.3 mg

Step 1

Heat 3 Tbsp vegetable oil over medium high heat. When the oil is hot add about two tablespoons of flour and mix it in quickly. When it's incorporated add a third tablespoon and blend into the roux. The idea is to quickly brown the flour without burning it. You want the roux rather thick and may need to add small amounts of flour to thicken during the mixing process if it thins out a lot.

Step 2

Continue cooking until it's very dark. When you think it's dark enough - it should be a very dark brown - add the veggies and spices. Continue cooking over medium heat until vegetables start to soften and then add the garlic and andouille.

Step 3

Simmer for 5-10 minutes and slowly add in the wine, clam juice, tomato sauce and chicken stock. Taste and adjust the seasoning. Raise heat to medium high until gumbo starts to bubble and thicken and then reduce heat to medium or medium low.

Step 4

Add the shrimp and stir a few times as they cook, simmer just until shrimp turn pink. Spoon over rice and garnish with green onions.

Tips & Variations

No special items needed.



Gumbo is a favorite with us and this was an excellent one to choose. I doubled it to feed 5 people and there wasn't much left when we got done! I served it with rice on the side and sprinkled a little hot sauce on top before serving. Yummy, spicy and delicious!

review by:
(7 Mar 2013)