Andouille and Shrimp Stew Recipe

Andouille and Shrimp Stew

An adaption of the traditional Louisiana gumbo recipe made with okra, roux and filé powder. My version with lima beans – I absolutely love them – and shrimps are soul food without the heaviness. The spicy andouille sausage adds the extra kick. If you prefer a more soupy consistency, just add more stock.

Yield: 4 servings

Time: 40 minutes


  • 2 Tbsp olive oil
  • 4 andouille sausages, sliced into 1 inch (2,5 cm) rounds
  • 1 medium-sized onion, diced
  • 1 large celery rib, finely sliced
  • 1/2 medium-sized green pepper, diced
  • 1/2 medium-sized red pepper, diced
  • 4 garlic cloves, finely minced
  • 1/2 tsp hot smoked Spanish paprika
  • 2 cups (400 g) tomatoes, peeled seeded and diced
  • 1 1/2 cup (355 ml) chicken or fish stock
  • 4 Tbsp flat-leaf parsley, roughly chopped
  • 12-16 large shrimps, tails left on
  • 1 1/2 cup (300 g) frozen baby lima beans
  • juice of a lemon (optional)


Heat oil in a skillet over medium-high heat. Add sausage rounds and cook stirring until lightly browned about 3-4 minutes. Remove sausage to a plate lined with paper towels. Set aside.

Leave the residual oil in the skillet and add onion, celery, and peppers. Salt and pepper lightly. Cook over medium heat until vegetables are softened, about 5 minutes. Add garlic, hot Spanish smoked paprika and cook 1 minute further. Add chopped tomatoes with their accumulated liquid and cook until liquid is almost all evaporated, about 5 minutes longer.

Add chicken or seafood stock and bring it to a quick boil. Lower heat and add the lima beans and andouille sausage. Cover tightly and let it simmer for 15 minutes or until the lima beans are soft. Add shrimps and cook until they are pink and cooked through. Taste for salt and pepper. Sprinkle with parsley and lemon juice (optional).

Serve on its own or with steamed rice.

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