Alexandra Hill

Shrimp & Andouille Sausage Gumbo-ish

Alexandra Hill
Shrimp & Andouille Sausage Gumbo-ish

I am pretty sure everyone loves Gumbo! When I was living in NYC, my good friend and roommate Kelli would make this dish all the time! It was so good and super easy to make because it didn't require all the needs to make the full out Gumbo that has 1,000 ingredients and steps.

At the time we were both pretty new in our careers and pretty broke so she made this quick, affordable and packed with flavor version. I remember she made it for the person she was dating at the time (like always, I crashed their date) and we named it 'Get a Man Gumbo' because it was just that good!!

I was craving something warm and cozy since the weather here in D.C. has been pretty shitty, so I decided to whip up this quick dish to satisfy my craving and just like I remember it was so good!

I promise you, if you make what we call this 'Get a Man Gumbo' you will definitely have more dates coming - I mean, isn't the way to a man's heart through his stomach? Try it out below!


- 16/20 count bag of raw shrimp (peeled & de-vained)

- 1 bag of spicy andouille sausage, sliced (your choice)

- 1 4oz can of Rotel

- 2 4oz cans of Campbell's Golden Mushroom soup

- 1 of each pepper, diced (green, yellow & red)

- 1 sweet onion, diced

- 1 small habanero pepper (if you want to make it even more spicy)

- 1 cup of white rice (to serve over the gumbo)

- Cajun seasoning (however much you want to add)

- Kosher salt & cracked pepper

- 1 bay leave

This is literally the simplest recipe ever to make and it gives you the warm and cozy feel of having Louisiana Gumbo. Literally, it's an add everything in a pot and bring to a simmer dish but I like to add the onions, red peppers and habanero pepper first in a deep pot with some EVOO and let them sweat for about 3 minutes before adding in the sausage, Rotel & the Campbell's Golden Mushroom soup. When you add in the shrimp, be sure do to that last as shrimp cooks very quickly, no longer than 2 minutes. To give it an extra kick I added some Cajun seasoning to make it extra Nola and of course salt & pepper to taste. 

Once you let the entire Gumbo-ish mixture come to a simmer and it's piping hot, serve it over some steaming hot white rice or brown, if you're healthy. 

Cheers to eating!