Name: Shrimp and Andouille Gumbo
Total time: 65 min
Yield: 6 servings
Cuisine: cajun
Ingredients: 1/3 cup vegetable oil; 1/3 cup all-purpose flour; 1 large yellow onion; 1 medium green bell pepper; 2 stalk celery; 4 clove garlic; 8 oz andouille sausage; 1.5 lb shrimp; 6 cup low-sodium chicken broth; 1 can canned diced tomatoes; 2 leaf bay leaf; 1 tsp dried thyme; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 tsp hot sauce; 3 stalk green onion; 1 bunch fresh parsley; 2 cup white rice; to taste kosher salt; to taste black pepper

← Recipes · One Pot · Shrimp and Andouille Gumbo

470 cal34g protein42g carbs18g fat1250mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch65 min activeShortcut40 min active

Everyday 25nothing beyond the everyday cabinet

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Shrimp and Andouille Gumbo

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One Pot65 minComfortable cook

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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vegetable oil1/3 cups

all-purpose flour1/3 cups

yellow oniondiced1 large

green bell pepperdiced1 medium

celerydiced2 stalks

garlicminced4 cloves

andouille sausagesliced into coins8 oz

shrimppeeled and deveined, shells reserved1.5 lb

low-sodium chicken broth6 cups

canned diced tomatoes14.5 oz1 can

bay leaf2 leaves

dried thyme1 tsp

smoked paprika1 tsp

cayenne pepper1/2 tsp

hot sauce1 tsp

green onionsliced, whites and greens separated3 stalks

fresh parsleychopped1 bunch

white ricecooked, for serving2 cups

kosher saltto taste

black pepperto taste

Cook it to

Raw sausage160°F / 71°C

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Cook the white rice according to package directions and keep warm.

2Heat the vegetable oil in the dutch oven over medium heat. Whisk in the flour and stir constantly with a wooden spoon for 20 to 25 minutes until the roux turns the color of peanut butter. Lower the heat if it darkens too fast.

3Add the onion, bell pepper, celery, and the white parts of the green onion to the roux. Cook 6 to 8 minutes, stirring often, until soft.

4Stir in the garlic and cook 1 minute more until fragrant.

5Add the andouille and cook 4 minutes until lightly browned at the edges.

6Pour in the chicken broth, then add the diced tomatoes, bay leaves, thyme, smoked paprika, and cayenne. Stir well to lift the browned bits from the bottom.

7Simmer the broth uncovered over medium-low heat for 25 minutes, skimming any foam from the surface.

8While the gumbo simmers, place the shrimp shells in a small saucepan with 2 cups water and simmer 15 minutes. Strain and add the liquid to the gumbo for extra shellfish flavor.

9Season the gumbo with hot sauce, salt, and pepper. Add the shrimp and cook 3 to 4 minutes, just until pink and opaque.

10Remove the bay leaves. Stir in the green onion greens and most of the parsley. Serve over rice, topped with the remaining parsley.