Photo of Super Spicy Shrimp, Red Bean Andouille Gumbo by WW

Super Spicy Shrimp, Red Bean Andouille Gumbo

1 - 3
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
This quick-cooking gumbo gets its heat and tang from "keep‘em on hand" bottled cherry peppers. It’s a great dish on its own or served over brown rice.


Canned chopped onions

½ cup(s), (1 small)

Sweet red pepper(s)

1 medium

Distilled vinegar

2 tsp(s)

Minced garlic

½ tsp(s)

Canned pimento(s)

3 oz, or Cherry Peppers

Uncooked chicken sausage(s)

1 oz, quartered lengthwise, diced

Canned diced tomatoes

½ cup(s)

Canned kidney beans

½ cup(s), Red

Uncooked shrimp

4 large, peeled, deveined (16-20ct size)

Fresh parsley

1 tbsp(s), (optional)


  1. Heat olive oil over medium heat in a small saucepan. Add onion and pepper and cook for 5 minutes, until slightly softened. Add garlic, cherry peppers, vinegar, and sausage and cook for additional minute (stand back from the pan! The vinegar cooking off is pretty strong). Add tomatoes, beans, and shrimp. Bring to a boil, cover, and cook for 5-6 minutes until shrimp are completely opaque. Stir in parsley and serve.


If spicy isn’t your thing use less (or no) cherry peppers in this dish. If you really like it hot leave the seeds in…but be warned!