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Savory Louisiana Shrimp Dish

Category: Comforting & Hearty Soups

Start with browned sausage, whisk up a deep-colored roux, toss in veggies and stock, let it bubble, then add shrimp and okra at the end. Takes around 2 hours to get that authentic flavor.
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Clare Greco
Updated on Sat, 31 May 2025 18:52:22 GMT
Steaming Bowl of Louisiana Shrimp Gumbo Save
Steaming Bowl of Louisiana Shrimp Gumbo | homebitesbyana.com

Warm steam pours out from a bubbling pot of dark roux, making my whole place smell incredible. After lots of trial and error, I’ve realized patience is the true secret here, especially when you’re working on the roux. You’ll have to stir for half an hour, nonstop—your arm might feel it, but that nutty, deep flavor at the end is totally worth it.

My next-door neighbor from Louisiana tried a bowl last weekend and said, “That’s almost like what my mom used to make.” From her, I’ll take it as a big win.

Game-Changer Ingredients

  • Andouille Sausage: Classic Cajun sausage that brings all the smokiness
  • Okra: Thickens things up naturally and adds a pop of Southern taste
  • Roux Foundation: Just mix equal amounts of peanut oil and flour, then cook until it’s got that deep chocolate look
  • Onion, Celery, Bell Pepper: These veggies kick things off with real deep flavor
  • Fresh Shrimp: The main event, cleaned and ready to go
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Easy Shrimp Gumbo Recipe | homebitesbyana.com

Simple Gumbo Steps

Shrimp Finale:
Toss in your shrimp toward the end and let them cook just till they turn pink. Watch them closely so they don’t get rubbery.
Layer It Up:
Brown andouille separately, then add to the pot with all your favorite spices. Let every ingredient deepen that flavor as you go.
Veggie Power:
Your bell pepper, celery, and onions go right into the hot roux. Let them get soft while soaking up all those roasted flavors.
Roux Routine:
Begin with your flour and oil combo, and stir. You won’t want to look away for 30 minutes because it needs to get nice and dark, but not burnt.

When I first tried making this, I burned my roux two times before I nailed it. Now, the steady stirring is kind of my happy place and always leads to something delicious.

Timing Is Everything

This dish needs to simmer for at least an hour so all the flavors come together. Seriously, trying to speed things up isn’t worth it.

How to Serve It

Dish it out over a scoop of rice, and keep the hot sauce nearby. If you can grab some French bread, that’s perfect for soaking up every last bit.

Change Things Up

Switch up the seafood—crab and oysters work great. Just stick with the same roux method no matter what.

Smart Storage

Let it hang out in the fridge for a day or so because the flavors only get better. When you reheat, go slow and check your seasonings again.

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The best Shrimp Gumbo Recipe | homebitesbyana.com

I’ve made tons of batches over the years, and I can tell you this dish is about way more than just eating—it’s like being a part of a long line of Cajun cooks with a cool cooking tradition. Whether you’re feeding lots of folks or just having a chill Sunday dinner, this is comfort food at its best.

Recipe FAQs

→ How dark should the roux be?
Aim for a milk chocolate shade, or deeper if you like.
→ What's filé powder for?
It's an optional finishing thickener.
→ Can I swap out the stock?
Seafood is great, but chicken or veggie works too.
→ Do I have to use okra?
It's a good thickener, but you can skip it.
→ What's the best way to store leftovers?
Keep it in the fridge for 3-4 days or freeze it.

Shrimp and Andouille Stew

Deeply flavorful gumbo featuring andouille sausage, shrimp, okra, and a rich, dark roux. A warming one-pot dinner for colder nights.

Prep Time
15 min
Cooking Time
110 min
Total Time
125 min
By: Ana

Category: Soups & Stews

Skill Level: Advanced

Cuisine: American

Yields: 6 Servings

Dietary Preferences: Low-Carb, Dairy-Free

Ingredients

→ Base

01 1/2 cup of flour
02 12 ounces of andouille sausage, cut into thin slices
03 1/2 cup of vegetable or peanut oil
04 1 teaspoon of olive oil

→ Vegetables

05 1 medium celery stalk, diced
06 1 medium onion, chopped up
07 3 garlic cloves, minced
08 1 medium bell pepper, diced
09 1/2 pound of fresh okra, sliced into pieces

→ Seasonings & Liquids

10 Salt and pepper, adjust to taste
11 4 tablespoons of chopped parsley, keep extra for topping
12 2 tablespoons of Cajun seasoning, adjust to your preference
13 6 cups of seafood stock, or use chicken or vegetable stock as a substitute
14 1 tablespoon of filé powder, optional

→ Protein & Serving

15 1 pound of shrimp, deveined and peeled
16 Steamed white rice (optional)
17 Hot sauce as a topping option

Steps

Step 01

Heat olive oil and cook sausage slices until they get a nice color. Move them to a plate.

Step 02

Combine oil and flour, then stir steadily for 20 to 30 minutes until the mixture turns a light chocolate shade.

Step 03

Toss the veggies into the roux and let them cook, covered, for 5 minutes. Then, add the sausage and seasonings.

Step 04

Pour in the stock and bring it to a boil. Lower the heat and let it cook gently for 1 hour to thicken.

Step 05

Mix in the okra and parsley, then cook for 15 more minutes. Add the shrimp and let them cook for around 6 or 7 minutes. Stir in filé powder if using.

Notes

  1. Roux color can be adjusted to what you prefer.
  2. Using filé powder is entirely optional as a thickener.
  3. For a thicker dish, let it simmer longer than recommended.

Required Equipment

  • Large cooking pot or Dutch oven
  • A sturdy wooden spoon

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Includes shellfish
  • Contains gluten

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 462
  • Fat: 36 g
  • Carbs: 18 g
  • Protein: 18 g