Andouille and Shrimp Gumbo

Perfect for entertaining, this Andouille and Shrimp Gumbo is loaded with succulent shrimp, spicy sausage and lots of fresh veggies!


  • For the Gumbo  ·   
  • Herbies Onion Powder Granulated  ·  1 tablespoon 
  • flour  ·  1 cup 
  • vegetable oil  ·  2/3 cup 
  • celery  ·  4 stalks 
  • large onion, diced  ·  1 
  • red bell pepper, diced 1/4 inch  ·  1 
  • green bell pepper, diced 1/4 inch  ·  1 
  • bunch green onion, sliced  ·  1 
  • bunch parsley, minced  ·  1 
  • Herbies Cajun Spice Mix  ·  2 tablespoons 
  • garlic, minced  ·  5 cloves 
  • chicken broth  ·  6 cups 
  • Andouille pre-cooked sausage, sliced in coins  ·  12 ounces 
  • For the Shrimp  ·   
  • Herbies Cajun Spice Mix  ·  2 tablespoons 
  • shrimp  ·  2 cups 
  • For the Rice  ·   
  • white rice, preferably Basmati  ·  1 cup 
  • water  ·  2 cups 
  • salt  ·  1/2 teaspoon 
  • butter  ·  1 tablespoon 


  1. Start in a 4 quart sauce pot pour the 2⁄3 cups oil in and bring up to medium heat. Then add the flour. stirring constantly for about 20 min over medium heat. This part takes patience-when it’s finished it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Be careful and don't let it burn. If needed, add a little bit more oil to reach consistency.
  2. When you have achieved the color and texture you’re looking for add the bell peppers, onions, celery and garlic. Continue stirring to mix while adding two tablespoons of Herbies Cajun Spice Mix and one tablespoon of Herbies Onion Powder. Then pour in all the stock and bring it to a boil, stirring occasionally to prevent burning.
  3. In a separate bowl add oil, the shrimp and two tablespoons of Herbies Cajun Spice Mix. Using your hands coat the shrimp with the seasoning,
  4. Add oil to a separate sauté pan over medium heat and place the sausage slices in one layer in the pan, browning them well on one side (2-3 min) and then use a fork to flip each over onto the other side to brown until nice and golden. Once cooked add the sausage to your soup pot using a slotted spoon.
  5. Using the same sauté pan cook the shrimp in all that sausage juice and then add the cooked shrimp to the soup pot.
  6. Season with salt and pepper to taste and add one more dash of Herbies Cajun Spice Mix
  7. Finally add in your green onions and bring that all to a boil
  8. On a plate place a mound of white rice and spoon over your gumbo.

For the Rice

  1. Wash the rice with cold water straining off the water an starch. Repeat four times, or until the water runs almost clear. Use a fine mesh strainer to drain the rice.
  2. In a medium pot, bring the rice, water, butter, and salt to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork to serve.

Jenny's Tip: - Serve in bowls with basmati rice. Garnish with sliced green spring onions.

Frisky Riesling

Frisky Riesling

Frisky by nature, a dry Riesling in the traditional style of Alsace or Clare Valley.