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This Shrimp Gumbo Soup is a lighter, soupier take on the classic Louisiana dish. It features a rich, dark roux, tender shrimp, and smoky andouille sausage for incredible depth of flavor. Perfect for a comforting weeknight meal, this one-pot wonder is both approachable and soul-warming.

Why You’ll Love This Shrimp Gumbo Soup

Deep flavor, lighter feel: A brothy version of gumbo that’s rich but not heavy.
One-pot wonder: Easy cleanup with all cooking in a single pot.
Flexible ingredients: Swap proteins or adjust spice to your liking.
Better tomorrow: Flavors meld and deepen overnight for great leftovers.

Ingredients & Tools

450 g raw shrimp, peeled and deveined
225 g andouille sausage, sliced into rounds
60 ml vegetable oil
60 g all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1.5 L chicken or seafood stock
400 g canned diced tomatoes
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
2 green onions, sliced
2 tbsp fresh parsley, chopped
To taste salt and black pepper
For serving cooked white rice

Tools: A large, heavy-bottomed pot or Dutch oven, a sturdy whisk, and a wooden spoon.

Notes: The quality of your stock and the darkness of your roux really make or break this dish—don’t rush that beautiful, nutty-brown roux, because it’s the flavor foundation for everything that follows.

Nutrition (per serving)

Calories:	320 kcal
Protein:	24 g
Fat:	16 g
Carbs:	20 g
Fiber:	3 g

Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

Don’t skimp on the roux. This is the heart and soul of any gumbo. You’ll want to cook your flour and oil mixture, stirring constantly, until it reaches a deep copper-brown color—like a penny or milk chocolate. This can take 15–25 minutes, but that nutty, toasty flavor is absolutely non-negotiable.
Use the best stock you can find or make. Since this is a soupier gumbo, the broth plays a starring role. Homemade chicken or seafood stock is ideal, but a good-quality store-bought low-sodium version works well too—just be mindful of seasoning later.
Andouille sausage brings the smoke. If you can’t find andouille, a good smoked sausage or chorizo will do, but andouille really gives that authentic, peppery kick. You’ll notice the difference in the final flavor profile.
Prep your “holy trinity” in advance. Have your diced onion, bell pepper, and celery ready to go before you start the roux, because once the roux is dark, you need to add the veggies immediately to stop the cooking and prevent burning.

How to Make Shrimp Gumbo Soup

Step 1: Start by patting your shrimp dry and seasoning them lightly with salt and pepper. Set them aside in the fridge. Then, in your large heavy-bottomed pot or Dutch oven, brown the sliced andouille sausage over medium heat until it’s nicely caramelized and has rendered some fat—about 5–7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.

Step 2: Now, it’s roux time. Add the vegetable oil to the sausage drippings in the pot, and whisk in the flour. Reduce the heat to medium-low and cook, stirring almost constantly with your whisk or wooden spoon, for 15–25 minutes. You’ll see the roux transform from a pale blond to a peanut butter color, and finally to a rich, deep brown—the color of a copper penny or dark chocolate. Be patient here; this is where the magic happens.

Step 3: As soon as your roux reaches that perfect dark brown color, immediately add the diced onion, bell pepper, and celery (the holy trinity). Stir quickly to coat everything in the roux—this will also stop the roux from cooking further and potentially burning. Cook the vegetables, stirring frequently, for about 8–10 minutes until they have softened and the onions look translucent.

Step 4: Stir in the minced garlic and cook for just one more minute until fragrant. Then, slowly pour in the chicken or seafood stock while whisking constantly. This helps prevent any lumps from forming. Add the diced tomatoes (with their juices), bay leaves, dried thyme, smoked paprika, and cayenne pepper. Bring the whole mixture to a gentle boil.

Step 5: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 25–30 minutes. This allows all the flavors to meld beautifully and the vegetables to become very tender. You’ll notice the soup will thicken slightly and the color will deepen.

Step 6: Stir the reserved andouille sausage back into the pot. Now, add the raw shrimp. They cook very quickly—just 3–4 minutes in the hot broth until they turn pink and opaque. Be careful not to overcook them, or they can become rubbery.

Step 7: Turn off the heat. Remove the bay leaves and discard them. Stir in most of the sliced green onions and chopped parsley, saving a little for garnish. Taste the gumbo soup and adjust the seasoning with more salt, black pepper, or cayenne if needed. The broth should be deeply savory, a little spicy, and wonderfully aromatic.

Step 8: To serve, ladle the hot gumbo soup into bowls over a scoop of fluffy white rice. Garnish with the remaining green onions and parsley. A dash of hot sauce on the side is always a good idea for those who want an extra kick.

Storage & Freshness Guide

Fridge: Cool completely and store in an airtight container for up to 3 days.
Freezer: Freeze without shrimp for up to 3 months. Thaw overnight in fridge before reheating and adding fresh shrimp.
Reviving: Reheat gently on the stovetop, adding a splash of broth or water if needed to loosen.

Serving Suggestions

Complementary Dishes

Buttermilk Cornbread — The slight sweetness and crumbly texture are perfect for sopping up every last drop of that rich, spicy broth.
Simple Collard Greens — Their earthy, slightly bitter flavor provides a wonderful contrast to the smokiness of the gumbo and makes the meal feel even more authentic.
Creole-Style Potato Salad — Served cold on the side, a classic creamy potato salad with a bit of mustard and pickle is a traditional Louisiana pairing that just works.

Drinks

A Crisp Lager or Pilsner — The clean, refreshing bubbles and mild bitterness of a cold beer help cut through the richness of the soup and cleanse the palate between spicy bites.
Sweet Iced Tea — A Southern staple, its sweetness is the perfect counterbalance to the heat and smokiness, and it’s just incredibly refreshing.
Citrus-Forward White Wine — A Sauvignon Blanc or Pinot Grigio with bright acidity and notes of lemon or grapefruit can lift all the flavors and complement the shrimp beautifully.

Something Sweet

Classic Bread Pudding with Whiskey Sauce — A warm, custardy bread pudding drenched in a sweet, boozy sauce is the ultimate comfort dessert to follow a hearty bowl of gumbo.
Pecan Pralines — These crunchy, buttery, sugary candies are a classic New Orleans treat that provide a sweet, nutty finish without being too heavy.
Lemon Icebox Pie — The bright, tangy, and creamy filling on a crisp crust is a wonderfully light and zesty way to end the meal on a high note.

Top Mistakes to Avoid

Mistake: Burning the roux. This is the most common gumbo pitfall. If you see black specks or smell a burnt odor, you must start over. A burnt roux will make the entire pot taste bitter and acrid. Low and slow with constant stirring is the only way.
Mistake: Overcooking the shrimp. They only need a few minutes in the hot broth to turn pink and curl. If you leave them simmering for too long, they’ll become tough and rubbery—a real textural disappointment.
Mistake: Skipping the veggie sauté. Don’t just dump the stock in after the roux. Taking the time to cook the “holy trinity” in the roux until soft is crucial for developing a sweet, savory base and getting rid of any raw flour taste.
Mistake: Underseasoning at the end. Gumbo needs a good amount of salt and spice to make all the flavors pop. Always taste and adjust the seasoning right at the end, after the shrimp have cooked, as the salt level can change during simmering.

Expert Tips

Tip: Make a big batch of roux and freeze it. If you find yourself making gumbo or other roux-based dishes often, make a larger quantity of dark roux, let it cool, then portion it into ice cube trays and freeze. You’ll have instant flavor bombs ready to go for a quicker weeknight meal.
Tip: Use frozen shrimp for convenience. There’s no shame in using high-quality frozen raw shrimp—just thaw them overnight in the fridge or under cold running water before using. This often guarantees they haven’t been sitting around too long.
Tip: Add a splash of vinegar at the end. A teaspoon or two of apple cider vinegar or a dash of hot sauce stirred in right before serving can brighten up all the flavors and add another layer of complexity that really makes the soup sing.
Tip: Let it rest before serving. If you have the time, turn off the heat, cover the pot, and let the gumbo sit for 15-20 minutes before serving. This allows the flavors to marry even more and the shrimp to finish cooking gently in the residual heat.

FAQs

Can I make this gumbo soup ahead of time?
Absolutely, and it often tastes even better! You can make the entire soup base (through step 5, before adding the shrimp) up to 2 days in advance. Let it cool and store it in the fridge. When you’re ready to eat, gently reheat the soup, then proceed with adding and cooking the shrimp. This prevents the shrimp from getting overcooked and rubbery upon reheating.

What can I use instead of andouille sausage?
If you can’t find andouille, a good smoked kielbasa or chorizo will work, though the flavor profile will shift a bit. For a non-pork option, smoked turkey sausage is a great substitute. You might just want to bump up the smoked paprika or add a tiny drop of liquid smoke to compensate for the lost smokiness.

Is it possible to make a gluten-free version?
Yes, easily! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend for the roux. The process is exactly the same. Just make sure your blend doesn’t have any strong flavors (like bean flour) that could alter the taste of your roux. I’ve had great success with blends that use rice and tapioca flours.

My gumbo soup is too thin. How can I thicken it?
If you prefer a thicker consistency, you have a couple of options. The easiest is to let it simmer uncovered for an extra 10-15 minutes to reduce and concentrate. Alternatively, you can make a small slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the simmering soup. It will thicken up within a minute or two.

Can I add other seafood to this gumbo?
Definitely! This soup is very adaptable. Feel free to add lump crabmeat in the last few minutes of cooking, or throw in some shucked oysters right at the end—they just need to heat through. If using firmer fish like cod or catfish, cut it into chunks and add it along with the shrimp, as it will take a similar amount of time to cook.

Shrimp Gumbo Soup

Cost Level $$

Category Shrimp Recipes

Difficulty High

Cuisine Southern-us, creole

Servings 6

Total Time 70 minutes

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Ingredients

For the main ingredients:

450 g raw shrimp (peeled and deveined)
225 g andouille sausage (sliced into rounds)
60 ml vegetable oil
60 g all-purpose flour
1 large onion (diced)
1 green bell pepper (diced)
2 stalks celery (diced)
3 cloves garlic (minced)
1.5 L chicken or seafood stock
400 g canned diced tomatoes
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
0.5 tsp cayenne pepper
2 green onions (sliced)
2 tbsp fresh parsley (chopped)
salt and black pepper (to taste)
cooked white rice (for serving)

Instructions

01
Start by patting your shrimp dry and seasoning them lightly with salt and pepper. Set them aside in the fridge. Then, in your large heavy-bottomed pot or Dutch oven, brown the sliced andouille sausage over medium heat until it's nicely caramelized and has rendered some fat—about 5–7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.
02
Now, it's roux time. Add the vegetable oil to the sausage drippings in the pot, and whisk in the flour. Reduce the heat to medium-low and cook, stirring almost constantly with your whisk or wooden spoon, for 15–25 minutes. You'll see the roux transform from a pale blond to a peanut butter color, and finally to a rich, deep brown—the color of a copper penny or dark chocolate. Be patient here; this is where the magic happens.
03
As soon as your roux reaches that perfect dark brown color, immediately add the diced onion, bell pepper, and celery (the holy trinity). Stir quickly to coat everything in the roux—this will also stop the roux from cooking further and potentially burning. Cook the vegetables, stirring frequently, for about 8–10 minutes until they have softened and the onions look translucent.
04
Stir in the minced garlic and cook for just one more minute until fragrant. Then, slowly pour in the chicken or seafood stock while whisking constantly. This helps prevent any lumps from forming. Add the diced tomatoes (with their juices), bay leaves, dried thyme, smoked paprika, and cayenne pepper. Bring the whole mixture to a gentle boil.
05
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 25–30 minutes. This allows all the flavors to meld beautifully and the vegetables to become very tender. You'll notice the soup will thicken slightly and the color will deepen.
06
Stir the reserved andouille sausage back into the pot. Now, add the raw shrimp. They cook very quickly—just 3–4 minutes in the hot broth until they turn pink and opaque. Be careful not to overcook them, or they can become rubbery.
07
Turn off the heat. Remove the bay leaves and discard them. Stir in most of the sliced green onions and chopped parsley, saving a little for garnish. Taste the gumbo soup and adjust the seasoning with more salt, black pepper, or cayenne if needed. The broth should be deeply savory, a little spicy, and wonderfully aromatic.
08
To serve, ladle the hot gumbo soup into bowls over a scoop of fluffy white rice. Garnish with the remaining green onions and parsley. A dash of hot sauce on the side is always a good idea for those who want an extra kick.