Prawns and Andouille Gumbo

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This prawn and andouille gumbo is a soul-warming dish that brings the deep, complex flavours of Louisiana home cooking to your kitchen. The secret to this high-protein meal lies in the slow-cooked roux, which provides a rich base for the smoky sausage, succulent prawns and tender okra. It is a wonderfully aromatic stew, balancing savoury notes with a gentle heat from the cayenne and black pepper.

Ideal for a comforting weekend supper or a nutritious mid-week meal, this recipe serves as an excellent introduction to Cajun-style techniques. The addition of fresh vegetables and lean protein makes it a satisfying choice for those looking for a balanced yet hearty dish. Serve it over a bed of fluffy white rice and finish with a dash of hot sauce for a truly authentic experience.

Ingredients for Prawns and Andouille Gumbo

120ml vegetable oil
120ml plain flour
1 small cup onion, minced (about 80g )
1 small green pepper, minced (about 50g )
2 stalks celery, minced (about 120ml )
0.9L chicken stock or low-sodium broth
2 lagerblad
230g prawns, peeled, deveined, and cut into 1/2-inch dice
110g andouille sausage, cut into 1/2-inch-thick rounds
230g fresh okra, trimmed and cut into 1/2-inch-thick rounds
1/2 teskedar salt
1/2 teaspoons cayenne pepper
1/4 teskedar nymalen svartpeppar
950ml cooked white rice
Hot pepper sauce, such as Tabasco
About 2 teaspoons filé powder

How to make Prawns and Andouille Gumbo

In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.

Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.

Add bay leaves, prawns, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.

Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

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