Shrimp and Andouille Sausage Gumbo

Junior League of Mobile  |  Seafood: Shrimp
8 Servings

What you need


2 Fresh Tomatoes, Chopped

8 c. Cooked Long Grain Rice

2 lb Peeled Shrimp

12 oz Sliced Okra

1 lb Smoked Andouille Sausage, Cut Into Halves Lengthwise, Sliced ¼ inch Thick

1 (28 ounce) Can Tomatoes

2 Chicken Bouillon Cubes

1 (14 ounce) Can Chicken Broth

3 c. Fish Stock


2 (8 ounce)Bottles Clam Juice

2 tsp Dried Oregano

½ tsp Cayenne

½ tsp Black Pepper

2 tsp Salt

2 Bay Leaves

1 Garlic Clove, Minced

2 Medium Onions, Coarsely Chopped

4 Celery Ribs, Coarsely Chopped

½ c. Flour

½ c. Vegetable Oil



Heat the vegetable oil in a stockpot. Add the flour, stirring constantly. Cook until the roux is dark brown; do not burn. Add the celery, onions, green peppers and garlic. Cook for 5 to 10 minutes, stirring constantly, Add the bay leaves, salt, black pepper, oregano, cayenne, clam juice, chicken broth, bouillion cubes, canned tomatoes and sausage. Bring to a medium boil. Cook for 15 minutes. Add the okra. Reduce the heat. Simmer for 20 to 25 minutes or until of the desired consistency. Add the shrimp. Simmer for 5 to 7 minutes or until the shrimp turn pink. Discard the bay leaves. Spoon the gumbo over hot rice. Sprinkle with fresh tomatoes.

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