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Creamy Shrimp and Andouille Gumbo Recipe with Fluffy Rice

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This creamy shrimp and Andouille gumbo is a comforting twist on classic Louisiana gumbo, featuring smoky sausage, tender shrimp, and a velvety, Cajun-spiced sauce served over fluffy rice. It’s quick, crowd-pleasing, and perfect for cozy nights or festive gatherings.

Ingredients

Scale
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 4 large garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 lb raw shrimp, peeled and deveined (medium-sized)
  • 12 oz Andouille sausage, sliced
  • 1 1/2 cups long-grain white rice
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon butter (optional, for rice)
  • Chopped fresh parsley (optional garnish)
  • Sliced green onions (optional garnish)
  • Hot sauce (for serving, optional)

Instructions

  1. Chop onion, bell pepper, celery, and garlic. Slice Andouille sausage. Peel and devein shrimp. Rinse and drain rice.
  2. In a medium saucepan, combine rice, water, salt, and optional butter. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and keep warm.
  3. In a large heavy-bottomed pot, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 2-4 minutes until light golden.
  4. Add onion, bell pepper, and celery. Cook for 4-5 minutes until softened. Stir in garlic and cook for 1 minute more.
  5. Add sliced Andouille sausage and cook for 3-4 minutes until lightly browned. Stir in Cajun seasoning, smoked paprika, dried thyme, and bay leaf.
  6. Slowly pour in chicken broth, stirring to prevent lumps. Bring to a gentle simmer and cook for 10 minutes.
  7. Stir in heavy cream and simmer gently for 5 minutes until creamy and slightly thickened.
  8. Gently fold in shrimp and cook for 3-5 minutes until pink and just firm.
  9. Remove bay leaf. Season with salt and black pepper to taste. Add hot sauce if desired.
  10. Serve gumbo over fluffy rice in bowls. Garnish with parsley and green onions.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream for heavy cream. Don’t overcook shrimp; add cream after broth simmers for best texture. If gumbo is too thick, add more broth; if too thin, simmer longer. Gumbo tastes even better the next day. Store rice separately for best texture.

Nutrition

Keywords: gumbo, shrimp, andouille, creamy gumbo, Cajun, Louisiana, comfort food, rice, easy dinner, family meal

Find it online: https://blingbite.com/creamy-shrimp-and-andouille-gumbo-recipe-with-fluffy-rice/