5 from 1 vote
Shrimp Gumbo Soup - a quick and easy approach to the classic Louisiana meal
Shrimp Gumbo Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main Course
Servings: 4 people
Author: Julia
  • 2 tablespoons avocado oil or olive oil
  • 1/2 medium yellow onion see note*
  • 2 large carrots chopped
  • 2 bell peppers colors of choice, cored and chopped
  • 4 cloves garlic minced, see note*
  • 1 (15-ounce) can diced tomatoes
  • 4 cups chicken broth
  • 1 pound raw shrimp peeled and deveined
  • 2 andouille sausage links sliced, see note**
  • 1/2 cup fresh parsley choped
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon sea salt to taste
  • 3 chives chopped, for serving
  1. Heat the oil in a large stock pot over medium heat. Add the onion and carrot and saute until onion begins to turn translucent, about 3 to 5 minutes. Add the bell peppers and garlic and continue cooking until garlic is very fragrant, about 3 minutes.

  2. Add the diced tomatoes and chicken broth and bring to a full boil. Add the remaining ingredients and return to a gentle boil. Reduce heat, cover, and cook 20 minutes.

  3. Serve heaping bowls of shrimp gumbo with chives or green onion on top and enjoy! Note: the gumbo becomes even more flavorful as it sits, so this is a great recipe to make ahead of time and allow it to sit in the refrigerator 1 to 2 days before eating. 

Recipe Notes

*Omit the onion and garlic to make Low-FODMAP


**I use chicken andouille sausage, which comes pre-cooked