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Shrimp and Andouille Gumbo

Shrimp and Andouille Gumbo

A hot bowl of fresh Shrimp and Andouille Sausage Gumbo is like taking a trip to New Orleans. The secret to the amazing flavor is the slow-cooked roux. Serve with white rice for soaking up the rich sauce.

Shrimp and Andouille Gumbo

Bovine & Swine
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dinner, Entree, Main Course
Servings 6 servings


  • 2 cups olive oil
  • 2 cups all-purpose flour
  • 2 yellow onions diced
  • 6 celery stalks diced
  • 4 poblano chilies diced
  • 2 tbsp garlic chopped
  • 3 bay leaves
  • 2 lbs shrimp
  • 2 lbs Andouille cut in coins
  • 6 cups tomatoes diced
  • 1/4 cup Worcestershire
  • 8 cups veal or beef stock
  • 2 cups okra sliced
  • Salt and pepper to taste
  • 3 tbsp gumbo filé powder


  • Sauté onions and garlic. Mix olive oil and flour and cook until brown and nutty.
  • Combine with onions and garlic.
  • Add celery, poblanos, bay leaves, shrimp, andouille, tomatoes, Worcestershiresauce, and okra.
  • Add stock to cover and salt, pepper and gumbo filé to taste.
  • Simmer until completely mixed and to desired consistency.
Keyword Gumbo, Shrimp and Andouille Gumbo
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