Name: New Orleans Gumbo with Shrimp and Sausage Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Creole
Ingredients: ½ cup high heat oil (canola, corn, or vegetable); ½ cup all purpose flour; 1 medium onion, diced; 2 bell peppers (half of each: red, green, yellow, orange), diced; 3 stalks celery, diced; 6 cloves garlic, minced; 3 bay leaves; 8 ounces andouille sausage, sliced (can substitute Tofurky sausage); 2 tablespoons Cajun seasoning; 2 tablespoons Tabasco sauce (adjust to taste); 1 tablespoon cayenne pepper (omit for mild version); 1 ½ pounds raw shrimp; 2 teaspoons gumbo filé powder; 4 cups low sodium chicken broth; 1 (14.5 ounce) can stewed tomatoes (optional); Sliced scallions, for garnish; White rice or quinoa, for serving

If you’re craving a soul-warming, hearty dish that’s bursting with flavor, you’re in the right place. This New Orleans Gumbo with Shrimp and Sausage Recipe is everything you want from a classic Creole stew—rich, smoky, spicy, and deeply comforting. I absolutely love how this turns out every time, and if you follow along, you’ll find the magic lies in that perfect roux and the beautiful balance of spices. Get ready, because once you master this, it’s going to become one of your go-to weekend dishes!

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Why You’ll Love This Recipe

Authentic Flavor: The homemade roux gives this gumbo that deep, nutty base that store-bought just can’t match.
Perfect Balance of Heat: With both cajun seasoning and cayenne, you control the spice level to suit your palate.
Versatile Ingredients: You can swap the andouille for plant-based sausage like I do or make it as traditional as you like.
Feed a Crowd: This recipe yields plenty, and trust me, it tastes even better the next day!

This image shows a close-up of a dish with several curled orange shrimp covered in a glossy, brown sauce mixed with small pieces of green herbs and vegetables, including green onions and cilantro, scattered on top. Around the shrimp, visible slices of mushrooms and bits of red and yellow bell peppers are mixed in the sauce. Behind the shrimp and sauce, there is a layer of white rice, softly blurred but clearly separate from the sauce. All of this is placed in a white bowl set on a white marbled surface. The photo is taken with an iphone --ar 2:3 --v 7 - New Orleans Gumbo with Shrimp and Sausage, Creole gumbo recipe, hearty Cajun stew, spicy seafood gumbo, authentic gumbo with roux

Ingredients You’ll Need

Each ingredient here plays a starring role. The trio of onion, bell peppers, and celery—known as the Holy Trinity of Cajun cooking—builds the foundation, while the sausage and shrimp add that perfect savory punch. Choosing the right oil and flour for the roux is key, and I’ll share some tricks to get it just right.

Flat lay of diced red, green, yellow, and orange bell peppers, chopped celery stalks, minced garlic cloves, sliced andouille sausage, raw pink shrimp, fresh scallions, bay leaves, and a small pile of reddish-brown roux powder, arranged beautifully with vibrant colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - New Orleans Gumbo with Shrimp and Sausage, Creole gumbo recipe, hearty Cajun stew, spicy seafood gumbo, authentic gumbo with roux

High heat oil: Canola or vegetable oil works well for that dark, rich roux without burning.
All-purpose flour: Use regular all-purpose flour for your roux; it thickens and flavors the gumbo beautifully.
Onion: Diced finely—this adds sweetness and depth as it softens.
Bell peppers: I love using a mix of colors because it brightens up the gumbo and adds subtle sweetness.
Celery: Crisp and aromatic, it rounds out the Holy Trinity perfectly.
Garlic: Fresh minced garlic amps up the savoriness without overpowering.
Bay leaves: Infuse a subtle herbal note—don’t skip!
Andouille sausage: Traditional andouille is ideal, but I often use Tofurky for a plant-based twist.
Cajun seasoning: Gives that signature spicy, smoky kick.
Tabasco sauce: Adds acidity and heat for an authentic zing.
Cayenne pepper: Optional but highly recommended if you want a little extra punch.
Low sodium chicken broth: The base liquid; low sodium helps control saltiness as the gumbo simmers down.
Stewed tomatoes: Optional, but I add them for a touch of tang and extra body.
Raw shrimp: Fresh or thawed, peeled and deveined for the best texture.
Gumbo filé powder: A traditional thickener with a unique flavor—sprinkle it in at the end for an authentic touch.
Scallions: Thinly sliced for garnish and a fresh bite.
White rice or quinoa: Serve your gumbo over one of these for a hearty meal.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this New Orleans Gumbo with Shrimp and Sausage Recipe is how easy it is to make your own. Whether you prefer it spicier, milder, or even vegetarian, there’s a way to tweak this gumbo so it feels just right for you and your family.

Vegetarian or Vegan Version: I’ve had great success swapping out the andouille for smokey plant-based sausage and using vegetable broth instead of chicken. It’s still rich and satisfying!
Extra Spicy: When I’m feeling bold, I double the cayenne and add extra Tabasco—it’s a real treat if you love heat.
Milder Flavor: If you want to keep the flavors but tone down the spice, just omit cayenne and use mild seasoning blends.
Seafood Mix-Up: Feel free to add crab meat or oysters for a more diverse seafood gumbo that’s packed with coastal goodness.

How to Make New Orleans Gumbo with Shrimp and Sausage Recipe

Step 1: Make That Perfect Roux

Start by heating your oil over medium-high heat in a heavy pot or Dutch oven. Whisk in the flour until it’s combined and smooth, then switch to a wooden spoon and stir constantly. This is where the magic happens—it can take 15-22 minutes, but don’t rush it! You want the roux to reach a deep peanut butter color, which adds not just thickness but that signature rich flavor. I learned the hard way that turning up the heat only gets you a burnt roux, which is sadly unsalvageable. So be patient and keep stirring—your gumbo will thank you.

Step 2: Sauté Your Holy Trinity and Sausage

Once the roux is ready, toss in your diced onions, bell peppers, and celery. Cook for about 8-10 minutes, stirring to keep everything from sticking or burning, until the veggies soften and soak in that roux flavor. Add your garlic, sausage, and bay leaves, cooking an additional couple of minutes until the garlic is fragrant. I like to brown plant-based sausage separately to get a nice sear before folding it in with the shrimp later—this keeps it from turning soggy.

Step 3: Bring on the Seasonings and Broth

Mix in the cajun seasoning, Tabasco, and cayenne pepper (if using), then pour in the chicken broth and stewed tomatoes if you’ve decided to add them. Bring everything to a lively simmer before reducing the heat to medium-low. Cover and let it simmer for about 15-20 minutes so those flavors meld beautifully. The house will start to smell incredible—just wait!

Step 4: Finish with Shrimp, Sausage, and Filé

Stir in your shrimp and sausage now, continue simmering for another 10-15 minutes until the shrimp turns opaque and tender. Don’t overcook or the shrimp will get rubbery. Finally, add the gumbo filé powder for that unique thickening effect and flavor. Before serving, fish out the bay leaves. The whole process is a labor of love, but I promise the end result is worth every minute.

Step 5: Serve It Up

Dish your gumbo over fluffy white rice or protein-packed quinoa, sprinkle the sliced scallions on top, and get ready for some serious compliments. I often find my family coming back for seconds (and thirds!), and leftovers the next day only deepen the flavor.

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Pro Tips for Making New Orleans Gumbo with Shrimp and Sausage Recipe

Patience with the Roux: Stir constantly at medium heat and don’t rush; a deep brown roux takes time but is the key to authentic flavor.
Browning Vegan Sausage Separately: This prevents sogginess and adds texture when you add it back with the shrimp.
Adjust Spice Gradually: Start with less cayenne and add more after tasting, so you don’t overwhelm the dish.
Avoid Burning: If your roux smells burnt, don’t hesitate to start over—it truly affects the whole gumbo’s taste.

How to Serve New Orleans Gumbo with Shrimp and Sausage Recipe

A white bowl with a blue rim holds a dish separated into two parts: on the left side, there is a layer of white rice, sprinkled with small green onion pieces and black pepper, and on the right side, a thick orange-brown shrimp stew with visible whole shrimp, slices of green bell pepper, and tomato chunks, topped with chopped green onions and herbs. A silver spoon rests on the rice, partly submerged. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - New Orleans Gumbo with Shrimp and Sausage, Creole gumbo recipe, hearty Cajun stew, spicy seafood gumbo, authentic gumbo with roux

Garnishes

I always garnish with a generous handful of sliced scallions—there’s something about that fresh, mild onion bite that just lifts the rich gumbo. Sometimes I add a sprinkle of fresh parsley or a lemon wedge on the side for a bit of brightness. And if you’re adventurous, a little extra Tabasco right at the table never hurt anyone!

Side Dishes

I serve my gumbo over fluffy white rice, but quinoa is a fantastic, healthier alternative that works beautifully. For sides, classic southern cornbread or a simple green salad with a tangy vinaigrette balances out the meal perfectly.

Creative Ways to Present

When I want to impress guests, I’ll serve gumbo in individual mini cast iron skillets or rustic bowls with freshly chopped herbs on top and a dash of filé right before serving—makes it feel extra special! Pairing it with a Cajun-spiced cocktail or a cold beer rounds out the experience.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 3 days. Funny enough, gumbo always tastes even better the next day as the spices continue to meld, so I almost look forward to leftovers!

Freezing

If I want to stash some gumbo away, I freeze it in freezer-safe containers or bags for up to 3 months. Just be sure to cool it completely before freezing, and leave some room at the top for expansion.

Reheating

To reheat, I gently warm leftovers on the stovetop over medium-low, stirring occasionally. Adding a splash of water or broth helps if the gumbo has thickened too much. Avoid microwaving if you can—slow reheating keeps the texture perfect.

FAQs

Can I make this New Orleans Gumbo with Shrimp and Sausage Recipe ahead of time?

Absolutely! Gumbo actually tastes better the next day once the flavors have had time to meld. Just store it in the refrigerator overnight and reheat gently before serving.
What can I substitute for andouille sausage?

If you can’t find andouille, you can use spicy smoked sausage or kielbasa. For vegetarian options, plant-based sausages like Tofurky work well when browned separately before adding.
How do I avoid burning the roux?

Patience and constant stirring are key. Use medium heat—not too high—and keep the roux moving with a wooden spoon. If it smells burnt, it’s best to start over to avoid bitterness.
Can I make this gumbo spicy or mild?

Definitely! Adjust cayenne pepper and Tabasco to taste. Start with less if you’re sensitive to spice and add more after tasting during simmering.

Final Thoughts

This New Orleans Gumbo with Shrimp and Sausage Recipe holds a special place in my kitchen. It’s the kind of dish that brings friends and family together, warming hearts and filling bellies. If you’re new to gumbo, or even if you’ve made it before, this recipe will guide you to that authentic taste and texture we all crave. Give it a try this weekend—you might just find it becoming your new comfort food staple!