Spicy Gumbo with Andouille and Bacon Wrapped Shrimp

Gumbo is one of my favorite soups. There’s just something about it that’s so delicious. I’m not a fan of canned soups at all, but I will on occasion eat canned gumbo because that’s how much I like it. This recipe is way better than canned though. It’s very spicy (you can reduce the cayenne if you don’t like as much spice) and it has a nice, rich texture. The bacon in the soup adds a nice slightly smokey flavor, and the bacon wrapped shrimp on top is a nice crispy treat.  Once again, I got to use my favorite local chicken sausages in this.  This is the kind of recipe that’s awesome right away, but even better the next day after the flavors have had a chance to meld. Make it at the beginning of the week and have the leftovers for lunch!

The trick to a good gumbo is in the roux. Roux can be intimidating – they call it Cajun napalm!- but it isn’t hard at all if you pay attention to what you’re doing. The key is to cook it slowly, making sure you stir constantly to prevent burning. If you start to see any black specks, you’ve burned it and should toss it and start over. If you stir constantly you shouldn’t have a problem though. At first, it might seem that your roux will ever darken. Once it does though it starts changing colors pretty quickly. Once it gets nice and dark – a milk chocolate color as seen above – remove it from the burner but continue to stir! The heat from the pot will continue to cook it for a few minutes. Once it cools a bit you can set it to the side until you’re ready to add it to the gumbo. If any oil rises to the top, you can pour it off before adding it.

Spicy Andouille Gumbo with Bacon Wrapped Shrimp:

  • 1/2 cup flour
  • 1/2 cup vegetable oil
  • 3 slices center cut bacon, divided
  • 2 chicken andouille sausage links (I like Billinskis)
  • 1 stalk celery, chopped
  • 1/2 red bell pepper, chopped
  • 1 jalapeno, chopped
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 6 cups fat free chicken broth
  • 1 Tbs Cajun seasoning
  • 1 Tbs cayenne pepper
  • 2 tsp fresh basil, chopped
  • 1 tsp thyme, chopped
  • 2 tsp fresh black pepper
  • 1/2 tsp kosher salt
  • 2 bay leaves
  • 1 roma tomato, chopped
  • 1 can okra with tomatoes, drained
  • 1/2 lb shrimp- 10 set aside and the rest chopped
  • 2 cups cooked white rice, for serving

Begin by making roux: In a deep sided saucepan, combine oil and flout over medium heat. Cook, stirring constantly, until the mixture reduces and becomes a dark brown (almost a milk chocolate color). This will take about 20 minutes. Remove from heat and continue stirring for a few minutes to prevent burning. Set aside.

Set a large stock pot over medium-high heat. Cut one slice of bacon into 1/2″ pieces and cook until crisp. Add sausage and brown. Add velery,red pepper, jalapenio, scallions, and garlic. Cook until soft. Add next 8 ingredients (through bay leaves). Bring to a boil. Reduce to a simmer and add roux. Continue to simmer for about 10 minutes. Add tomato, okra, and chopped shrimp and cook another 10 minutes or until okra is sodt and shrimp is cooked through.

Meanwhile, divide remaining bacon into 10 pieces. Wrap around shrimp and place on a skewer. Grill over medium heat for about 10 minutes or until shrimp is cooked and bacon is crisp.

To serve, mound rice in a bowl. Spoon gumbo around rice. Top with a bacon wrapped shrimp.

Serves 10.


I am entering this recipe in the May Royal Foodie Joust, hosted by the Leftover Queen. The ingredients this month were rice, tomato, and bacon.

I’m also submitting it to the Souper Sunday roundup at Kahakai Kitchen.


  1. mmmm…Gumbo. I used to get gumbo from this place in the LA Farmer’s Market. It was really good too. I’ve been thinking about making some myself. That looks really good. I love the bacon wrapped shrimp, too.

  2. I love gumbo! Great entry for RFJ–I just couldn’t think of one this month. You have my vote! BTW–if you want to send it to Souper Sunday too, I PROMISE to include it this week and not forget you! ;-) (I still feel bad!)

  3. ooh, I wish we could get something like that at the farmers market here!

    Deb- thanks for reminding me! I actually meant to send this to Souper Sunday and I totally forgot to put it on the post! haha

  4. Bacon wrapped shrimp!!!! YUM!

    Good luck with the Foodie Joust; looks like a winner to me!

  5. Wow, that is some dark roux!!!! And bacon-wrapped-anything makes me happy.

  6. Natasha - 5 Star Foodie says:

    Oh, what a gorgeous and delicious looking gumbo! The shrimp wrapped in bacon on top is perfect! Great joust entry!

  7. The brown sauce looks so good!

  8. wow..gorgeous presentation…

  9. Totally drooling. Let me hop the next flight back to your place!!!!!

  10. A bowl of gumbo fit for a king! Or queen! With that shrimp sitting atop the rice like a crown. A winner for sure.

  11. What a great photo! Gumbo is on the top of my list of foods to try…I haven’t had it yet. I love the bacon-wrapped shrimp on top!

  12. My hubby loves gumbo and I haven’t made it yet because I was a little nervous about the roux. Yours looks delicious and the bacon wrapped shrimp is beautiful.

  13. this has got to be the best tasting gumbo ever because it sure does look good!

  14. I love the addition of the bacon wrapped shrimp – very different for on gumbo!

  15. that one really looks delicious and very innovative recipe .well done :) xx Rico|Recipes

  16. Hey LK CONGRATS on the win!! :)

  17. I visit a lot of sites and blogs and normally they fail to deliver, but this one is different. It’s the real deal! Thank you, I am very grateful to you and it has helped me, particularly the post – Spicy Gumbo with Andouille and Bacon Wrapped Shrimp :: Healthy Delicious. Mary Jane


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