No ImageShrimp Gumbo with Andouille Sausage

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  1. Amber

    Great recipe. Simple to follow and delicious. Made it for 35

    xxxxxyyyyy

  2. Emily

    Yum! This was delicious, thanks for the recipe. My first attempt at gumbo, and it turned out great.

    xxxxxyyyyy

  3. Katie

    Love this recipe, have made it multiple times! Great for Wisconsin winter Sunday afternoons!!!

    xxxxxyyyyy

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  4. Loren

    I’ve noticed that some peanut oils available for purchase are thinner than others, such that the first time I tried this oil/flour ratio the roux turned out perfect, while the second time it wouldn’t thicken and I ended up slightly burning it (still turned out okay). Perhaps a thinner oil might do well with slightly more flour than otherwise?

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  5. Lynne

    This is a solid basic recipe to start with. I made shrimp stock, added smoked ham, fresh parsley, thyme, and paprika. I simmered the base for 2 hours. It’s always a hit!

    xxxxxyyyyy

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