Name: Gumbo with Andouille and Shrimp (Standard)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Cajun
Ingredients: 1/2 cup All-purpose flour; 1/2 cup Vegetable oil; 1 cup Onion-diced; 1 cup Celery-diced; 1 cup Green bell pepper-diced; 1 pound Andouille sausage-sliced; 1 pound Large shrimp-peeled and deveined; 8 cups Chicken broth; 2 tbsp Cajun seasoning; 1 tsp Cayenne pepper; 1 tsp Dried thyme; 1/2 tsp Black pepper; 1/2 tsp Salt; 1/4 cup Fresh parsley-chopped; Cooked white rice For serving

Recipe tier

A hearty and flavorful gumbo featuring shrimp, andouille sausage, and the holy trinity of Cajun cooking.

Total 2h 30m

Serves 6

Steps 5

Ingredients 15

Gumbo Base
cup 113 g All-purpose flour
cup 113 g Vegetable oil
Holy Trinity
1 cup 140 g Onion-diced
1 cup 140 g Celery-diced
1 cup 140 g Green bell pepper-diced
Protein
1 pound 454 g Andouille sausage-sliced
1 pound 454 g Large shrimp-peeled and deveined
Broth & Seasoning
8 cups 1.89 L Chicken broth
2 tbsp 30 mL Cajun seasoning
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Dried thyme
tsp 2.5 mL Black pepper
tsp 2.5 mL Salt
Finishing
cup 30 g Fresh parsley-chopped
Cooked white rice N/A For serving

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Equipment

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Instructions

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Make the roux: In a large, heavy-bottomed pot or Dutch oven, heat Vegetable oil over medium heat. Gradually whisk in All-purpose flour, stirring constantly. Continue cooking, stirring frequently, until the roux is a dark chocolate color (about 20-30 minutes). Be careful not to burn it.
Sauté the Holy Trinity: Add Onion, Celery, and Green bell pepper to the roux and cook until softened, about 8-10 minutes.
Add Protein: Add Andouille sausage and cook for 5 minutes. Then, add Chicken broth, Cajun seasoning, Cayenne pepper, Dried thyme, Black pepper, and Salt. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add Shrimp: Add Large shrimp and cook until pink and opaque, about 5-7 minutes.
Finish and Serve: Stir in Fresh parsley. Serve hot over Cooked white rice.