With spring in bloom, we still expect some chillier days, but that shouldn't deter you from cooking outside over your campfire, especially if it's a hot, one-pot meal. Gumbo is a dish that you can make in one pot and put just about any protein you want in it. It's a little spicy and super easy to make! Just cook up some rice to serve it over!

Shrimp and Andouille Gumbo

Yield: 6 servings


1 lb uncooked shrimp, peeled and deveined, tails off

1 lb andouille sausage, sliced into rounds

4 cups chicken broth

16 oz okra, frozen and sliced

¼ c canola oil

4 celery ribs, chopped

1 medium Spanish onion, chopped

2 green bell peppers, chopped

1 small can diced tomatoes

4 garlic cloves, minced

1 tbsp gumbo file powder (buy it here or at your local grocery store)

1 tbsp salt

2 tsp black pepper

1 tsp cayenne pepper

4 cups cooked rice, for serving


Cast Iron Pot

Grill Grate


First, heat up your cast iron pot over your fire. Add your oil and heat up. Then, add your onion and cook until browning on the edges. Add the green peppers and celery and cook until soft, about 6 minutes. Add the garlic and stir, cook for 1 minute until fragrant. 

Now, add the chicken broth, sausage, shrimp, okra, tomatoes and seasonings. Stir to combine and cook for about 2-3 hours until the shrimp is cooked through and the gumbo is thick. You can adjust the spiciness by adding more or less of the seasonings.