New Orleans Gumbo with Shrimp and Sausage Recipe

If you’re craving a hearty, soul-warming dish that bursts with bold flavors, then you’ve got to try this New Orleans Gumbo with Shrimp and Sausage Recipe. It’s rich, comforting, and has just the right kick of spice that’ll transport you straight to the bayous of Louisiana with every spoonful. I absolutely love how this gumbo develops deeper flavors the next day, making it perfect for Sunday meal prep or feeding a hungry crowd. Stick with me—I’m going to share all my tips to help you nail that perfect roux and get those flavors just right!

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Ingredients You’ll Need

These ingredients work together perfectly to create the thick, flavorful base and zesty kick that gumbo is famous for. I find that picking colorful bell peppers makes the dish visually stunning, and using a high heat oil helps achieve a perfect roux without burning.

• High heat oil (canola, corn, or vegetable): Essential for making a smooth, dark roux without smoking up your kitchen.
• All purpose flour: The roux’s backbone that thickens the gumbo beautifully.
• Onion: Adds sweetness and depth; diced small for even cooking.
• Bell peppers (mixed colors): For a classic “holy trinity” feel with vibrant taste and color.
• Celery: Balances flavors with its subtle earthiness and crunch.
• Garlic: Fresh, minced garlic pumps up that garlicky goodness you want in gumbo.
• Bay leaves: Infuse a subtle herbal note that everyone loves.
• Andouille sausage (or Tofurky for vegan option): Adds smoky, spicy character; slice thinly for even distribution.
• Cajun seasoning: Brings authentic Louisiana spice to your pot.
• Tabasco sauce: Adds vibrant heat—adjust to taste so it’s not overwhelming.
• Cayenne pepper: For an added kick; omit if you prefer mild.
• Low sodium chicken broth: The liquid base that keeps flavors balanced and rich.
• Stewed tomatoes (optional): Adds a slight tang and body to the gumbo.
• Raw shrimp: Fresh or thawed works best; adds sweet seafood flavor and protein.
• Gumbo filé powder: This ground sassafras leaves powder is a classic thickener and flavor enhancer.
• Sliced scallions: To top off your bowl with fresh crunch and color.
• White rice or quinoa: The perfect bed to soak up all that delicious gumbo sauce.

Variations

I’m a big fan of tweaking this gumbo depending on what I have on hand or the occasion. Don’t hesitate to personalize—gumbo is all about making it your own!

• Vegan Variation: Swap the shrimp and sausage for plant-based sausages and mushrooms for a smoky, umami twist—I’ve tried this for friends who don’t eat meat, and no one missed the meat at all!
• Spice Level: I usually cut down on the cayenne when serving kids, but add extra Tabasco for whenever I want that fiery throat-tingle.
• Seafood Mix: Sometimes I add crab meat or oysters for a more decadent, coastal flair.
• Vegetables: Extra okra or green beans can give it a fun texture and traditional Southern touch.

How to Make New Orleans Gumbo with Shrimp and Sausage Recipe

Step 1: Make the Perfect Roux

Start by heating your high heat oil in a large Dutch oven over medium-high heat. Slowly whisk in the all-purpose flour until you get a smooth mixture—this is your roux. Here’s what I learned: patience is key! Stir continuously with a wooden spoon for 15-22 minutes. You want it to darken to a deep peanut butter color—think rich, nutty brown but not burnt. If you smell burning, stop immediately, toss it, and start again—trust me, burnt roux will ruin your gumbo. This step can be a little nerve-wracking, but getting this part right makes all the difference.

Step 2: Sauté the Vegetables and Sausage

Once your roux hits that perfect color, stir in the onions, bell peppers, and celery. Cook for about 8-10 minutes, stirring often so nothing sticks or burns—these veggies are your “holy trinity” and form the gumbo’s savory base. Add the garlic, bay leaves, and sliced andouille sausage. If you’re using Tofurky sausage instead, I recommend browning it in a separate pan before adding it later with the shrimp so it gets that nice sear. Let everything cook for another 1-2 minutes until fragrant.

Step 3: Season and Simmer

Sprinkle in your Cajun seasoning, Tabasco sauce, and cayenne pepper—adjust these to your spice preference! Pour in the chicken broth and the optional stewed tomatoes if you’re using them. Bring everything to a high simmer, then reduce the heat to medium-low. Cover the pot and let it cook gently for 15-20 minutes. This simmer lets those flavors marry beautifully and the vegetables soften perfectly.

Step 4: Add Shrimp and Finish Cooking

Now, add the raw shrimp and your browned sausage (if using Tofurky or similar). Stir to combine and let it simmer uncovered for another 10-15 minutes until the shrimp turn opaque and tender. This part is so satisfying—watch that gumbo come together! Give it a final taste, and add salt and pepper as needed. Stir in the gumbo filé powder, which thickens the gumbo slightly and adds that authentic herbal punch. Remember to pull out the bay leaves before serving.

Step 5: Serve It Up

Ladle your gumbo over fluffy white rice or quinoa for a healthier option. Top with sliced scallions for a fresh bite and a pop of color. I love serving gumbo in big bowls where everyone can dig in and savor every spicy spoonful.

How to Serve New Orleans Gumbo with Shrimp and Sausage Recipe

Garnishes

I like to top my gumbo with freshly sliced scallions— they add a bright, crisp element that’s a perfect contrast to the rich gumbo. Sometimes I throw in a sprinkle of chopped fresh parsley or a squeeze of lemon juice to brighten it up. A dash of extra hot sauce on the side never hurts either if you like it spicy.

Side Dishes

Classic white rice is the traditional partner here, but I sometimes serve my gumbo with quinoa for a nutty flavor and more protein. Warm French bread or garlic bread is wonderful for soaking up every last bit. For veggies, a simple green salad or steamed greens like kale or collards add a nice fresh balance.

Creative Ways to Present

For a festive gathering, I’ve served gumbo in small cast iron skillets or mini Dutch ovens as individual portions—that wowed everyone! You can also ladle it into hollowed-out bread bowls for a rustic touch that’s always a hit. If you want to get fancy, jazz it up with a dollop of remoulade or a sprinkle of crispy fried onions on top for some textural fun.

Make Ahead and Storage

Storing Leftovers

Gumbo leftovers taste even better the next day because the flavors have had time to mingle and deepen! Store it in an airtight container in the fridge for up to 3 days. I always let mine cool to room temperature before refrigerating to keep textures just how I like them.

Freezing

I’ve frozen gumbo numerous times with great results. Portion it out into freezer-safe containers or bags, leaving a bit of room for expansion. It keeps well for up to 3 months. When thawed, the shrimp might be a little softer but the rich sauce and spices remain vibrant.

Reheating

Reheat gumbo gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it’s too thick. Avoid the microwave if you can—I find gentle heat keeps the shrimp tender and prevents the roux-based sauce from separating.

FAQs

Final Thoughts

This New Orleans Gumbo with Shrimp and Sausage Recipe holds a special place in my kitchen because it feels like a warm hug in bowl form. It’s one of those recipes that gets better with practice—and a little patience with that roux. I love gathering friends and family around this pot because it’s comforting, full of bold flavors, and just downright fun to eat. Give it a try, take your time with the steps, and I promise you’ll be rewarded with a taste of Louisiana right in your own home.

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