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Shrimp Gumbo

  • 0 min
    Prep Time
  • 40 min
    Total Time
  • 10 people


  • 1/2 cup expeller pressed canola oil
  • 1/2 cup all-purpose flour
  • 1 diced yellow onion
  • 2 red bell pepper, diced
  • 2 stalks celery, diced
  • 8 ounces andouille sausage, sliced into rounds
  • 5 cloves minced garlic
  • 2 fresh bay leaf
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon cayenne pepper(optional for extra heat)
  • 4 cups Pacific Foods™ Organic Free Range Chicken Broth, Low Sodium
  • 1 cup organic diced tomatoes
  • 1 1/2 pounds uncooked shrimp
  • 1 1/2 tablespoons gumbo file powder
  • 1/4 cup green onion, thinly sliced


  • Add the oil to a large, heavy bottomed pot and bring it up to medium heat. Add flour and whisk constantly to avoid burning. Cook, stirring constantly until the mixture becomes a caramel color, about 10-12 minutes. Add onion, garlic, sausage, peppers and celery to the pot. Cook until tender, about 6 minutes, stirring occasionally to avoid sticking. Add cayenne pepper, Cajun seasoning, Organic Low Sodium Chicken Broth and Organic Diced Tomatoes and bring to a simmer. Cover and cook for 15-20 minutes. Add gumbo fil¨¦ and shrimp, and continue to simmer for 10-15 minutes until shrimp is cooked and gumbo thickens. Serve over rice topped with green onions.