Description
This New Orleans Gumbo with Shrimp and Sausage is a rich, hearty dish featuring a deeply flavored homemade roux, vibrant vegetables, and a perfect blend of Cajun spices. Made from scratch, this gumbo balances smoky and spicy notes with tender shrimp and sausage, served traditionally over rice or quinoa for a satisfying, authentic Creole meal.
Ingredients
Scale
Roux
- ½ cup high heat oil (canola, corn, or vegetable)
- ½ cup all purpose flour
Vegetables and Aromatics
- 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
Proteins and Seasonings
- 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
Liquids and Additional
- 4 cups low sodium chicken broth
- 1 (14.5 ounce) can stewed tomatoes (optional)
- Sliced scallions, for garnish
- White rice or quinoa, for serving
Instructions
- Make the Roux: Heat the oil in a large Dutch oven or heavy-bottom pot over medium-high heat. Whisk in the flour until smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes until the roux deepens to just past a deep peanut butter color. Be patient and avoid burning the roux, as burnt roux will spoil the dish.
- Sauté Vegetables and Aromatics: Once the roux is ready, stir in diced onions, bell peppers, and celery. Cook for 8-10 minutes until vegetables soften, stirring occasionally. Add minced garlic, sliced andouille sausage (if using Tofurky, brown it separately in a skillet first), and bay leaves. Cook for an additional 1-2 minutes until garlic is fragrant.
- Season and Simmer: Add Cajun seasoning, Tabasco sauce, and cayenne pepper to the pot, followed by chicken broth and stewed tomatoes if using. Bring the mixture to a high simmer, then reduce heat to medium-low, cover, and let simmer for 15-20 minutes to develop flavors.
- Add Shrimp and Sausage: Stir in the raw shrimp and pre-cooked sausage (or browned Tofurky sausage). Continue to simmer for 10-15 minutes until shrimp are opaque and vegetables are tender. Taste and adjust seasoning with salt and pepper as needed. Finally, stir in the gumbo filé powder and remove bay leaves.
- Serve: Serve the gumbo warm over white rice or quinoa, garnished with sliced scallions for added freshness and color.
Notes
- This recipe’s homemade roux adds deep, authentic flavor – be patient to get the perfect dark color without burning.
- The gumbo improves in flavor when refrigerated and reheated, making it ideal for meal prep or leftovers.
- You can adjust the heat level by modifying the amount of cayenne and Tabasco sauce used.
- If using Tofurky or other vegetarian sausage, brown it separately and add it towards the end to preserve texture.
- Gumbo filé powder is added at the end to thicken the gumbo and add a subtle earthy flavor; it’s a traditional Cajun ingredient worth seeking out.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg
