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 (½ each of red, green, yellow, orange), diced; 3 stalks celery, diced; 6 cloves garlic, minced; 3 bay leaves; 2 tablespoons Cajun seasoning; 2 tablespoons Tabasco sauce (adjust to taste); 1 tablespoon cayenne pepper (omit for mild); 4 cups low sodium chicken broth; 1 (14.5 oz) can stewed tomatoes (optional); 1 ½ pounds raw shrimp; 8 ounces andouille sausage, sliced (Tofurky sausage used as vegetarian alternative); 2 teaspoons gumbo filé powder; Sliced scallions, for garnish; White rice or quinoa, for serving

If you’re craving an authentic taste of Louisiana right in your own kitchen, you’re in for a treat with this New Orleans Gumbo with Shrimp and Sausage Recipe. It’s rich, smoky, and packed with bold flavors that will have you coming back for seconds (and thirds!). Trust me, the magic lies in the homemade roux and that perfect balance of spices. Stick with me here—I’ll walk you through every step to help you nail this fan-freaking-tastic gumbo that’s just waiting to warm your soul.

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Why You’ll Love This Recipe

Deep, authentic flavors: The slow-cooked roux and spices create that rich gumbo taste you find in New Orleans.
Balanced heat and seasoning: You control the spice level while still delivering that signature Cajun kick.
Hearty and satisfying: With shrimp, sausage, and veggies, this gumbo fills you up without feeling heavy.
Great make-ahead meal: Flavors get even better after sitting overnight, perfect for batch cooking.

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, authentic gumbo recipe, Louisiana gumbo, seafood sausage gumbo, spicy Cajun gumbo

Ingredients You’ll Need

Each ingredient in this New Orleans Gumbo with Shrimp and Sausage Recipe plays a vital role, ensuring you get that authentic gumbo experience. I always suggest using fresh veggies and good quality sausage to keep the flavors vibrant and fresh.

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, authentic gumbo recipe, Louisiana gumbo, seafood sausage gumbo, spicy Cajun gumbo

High heat oil (canola, corn, or vegetable): Essential for making the roux; choose one with a neutral flavor and high smoke point.
All-purpose flour: Works with the oil to make your roux, which is the heart of gumbo’s flavor and texture.
Onion: Adds sweetness and depth—diced finely for even cooking.
Bell peppers (mix of colors): I love using a variety like red, green, yellow, and orange to brighten up the dish visually and flavor-wise.
Celery: Classic gumbo veggie that adds that subtle earthiness and crunch.
Garlic: Minced fresh, it brings aromatic warmth to the pot.
Bay leaves: These give a subtle herbal aroma; just remember to remove before serving!
Andouille sausage (or Tofurky if you prefer vegan): For smoky, savory notes; brown plant-based sausage beforehand if you use it.
Cajun seasoning: A blend of spices that delivers gumbo’s signature spice profile.
Tabasco sauce: Adds an authentic Louisiana heat; adjust to your taste.
Cayenne pepper: Optional, but I love the kick it adds—omit if you want it milder.
Low sodium chicken broth: Keeps the gumbo flavorful without it getting too salty.
Stewed tomatoes (optional): Adds a tangy depth; totally up to your preference.
Raw shrimp: Fresh is best for a tender, juicy protein pop in every bite.
Gumbo filé powder: Adds a unique thickening and flavor finish—don’t skip it!
Sliced scallions: For that fresh, crisp garnish on top at serving.
White rice or quinoa: The perfect base to soak up all that delicious gumbo goodness.

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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

I love making this New Orleans Gumbo with Shrimp and Sausage Recipe my own depending on the season and who I’m cooking for. There’s lots of room to play—and I encourage you to do the same!

Spicy level: Sometimes I dial back the cayenne or tabasco when making this for my kids—and they still adore it.
Protein swaps: You can switch shrimp for crab or chicken, or go fully vegetarian by boosting the veggies and using plant-based sausage.
Tomato preference: Sometimes I skip the stewed tomatoes for a more traditional dark roux gumbo, and other times I keep them for a lighter variation.
Grain base: Quinoa makes a great gluten-free alternative to traditional white rice if you want to mix it up.

How to Make New Orleans Gumbo with Shrimp and Sausage Recipe

Step 1: Master the Roux

Start by heating your oil over medium-high heat in a heavy-bottomed pot or Dutch oven. Whisk in the flour until smooth—this is your roux base. Now, here’s the part I learned took some patience: keep stirring constantly with a wooden spoon for 15 to 22 minutes until your roux reaches that deep peanut butter color. Don’t rush this step or turn up the heat too high, or you risk burning it. Trust me, I’ve been there—it’s heartbreaking and you have to start over! The slow, steady cooking brings out that addictively rich flavor gumbo is known for.

Step 2: Sauté the Vegetables and Sausage

Once your roux hits that luscious shade, toss in the diced onions, bell peppers, and celery. Stir often to avoid sticking, letting them soften up around 8 to 10 minutes. Add the garlic and sliced andouille sausage—if you’re going plant-based, brown your Tofurky sausage separately before adding it later with the shrimp. Don’t forget the bay leaves here, too—they’ll add that subtle herbal note that’s unmistakably gumbo.

Step 3: Season and Simmer

Time to crank the flavor! Pour in your cajun seasoning, tabasco, and cayenne pepper, tasting as you go if you like it mild or fiery. Then add the chicken broth and stewed tomatoes if you’re using them. Bring everything to a high simmer, then lower the heat to medium-low, cover, and let it all meld together for 15-20 minutes. This simmering step lets the spices really infuse and the veggies fully soften.

Step 4: Add Shrimp, Finish, and Serve

Finally, add your raw shrimp and any pre-cooked sausage. Give the gumbo a gentle stir and keep it at a simmer for another 10-15 minutes until the shrimp turns opaque and tender. Give it a taste—season with salt and pepper as needed. Just before serving, stir in your gumbo filé powder and remove those bay leaves. Serve hot over white rice or quinoa, topped with sliced scallions for that fresh pop.

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

Slow and steady roux: I learned that patience is everything here—stir constantly and keep the heat moderate to avoid burning.
Brown plant-based sausage separately: This gives it better texture and flavor before adding it with the shrimp.
Adjust heat gradually: Start with less cayenne and tabasco; you can always add more once it simmers and flavors meld.
Don’t skip the filé powder: It’s a traditional thickener that adds a distinctive earthiness—it really finishes your gumbo perfectly.

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, authentic gumbo recipe, Louisiana gumbo, seafood sausage gumbo, spicy Cajun gumbo

Garnishes

I always garnish my gumbo with a handful of fresh sliced scallions—it adds a lovely subtle crunch and pop of color. A squeeze of fresh lemon can brighten things up if you want more zest, and some folks love a dash more hot sauce on top for an extra kick.

Side Dishes

Serve this gumbo with fluffy white rice or a healthier quinoa alternative. Cornbread or crusty French bread on the side is also irresistible—perfect for dipping into the flavorful sauce.

Creative Ways to Present

For special occasions, I’ve ladled gumbo into individual bowls with small ramekins of extra garnishes like chopped scallions, hot sauce, and even crispy fried okra. It makes the meal feel a bit festive and lets everyone customize their bowl just how they like it.

Make Ahead and Storage

Storing Leftovers

I usually let the gumbo cool to room temperature, then store it in airtight containers in the fridge. It’s great for 3-4 days and honestly tastes even better the next day after the flavors soak in overnight.

Freezing

This gumbo freezes beautifully. I portion it into freezer-safe containers and it lasts up to 3 months. When you’re ready, just thaw it in the fridge overnight and reheat gently on the stove.

Reheating

To keep the shrimp tender when reheating, I warm the gumbo slowly over low heat, stirring frequently. If it thickens too much, add a splash of chicken broth or water to loosen it back up.

FAQs

Can I make this gumbo without shrimp?

Absolutely! You can easily swap shrimp for other proteins like chicken, crab, or skip seafood altogether and load up more sausage and veggies for a delicious twist.
How do I avoid burning the roux?

Patience is key here—keep the heat on medium to medium-low and stir constantly with a wooden spoon. If you smell a burnt aroma, stop immediately and consider starting over. It’s better to take your time than ruin the whole batch.
What is gumbo filé powder and can I skip it?

Gumbo filé is a seasoning made from ground sassafras leaves that both thickens and flavors gumbo. While traditional, if you can’t find it, you can omit it, but your gumbo might be slightly less thick and missing that unique earthiness.
Can I prepare this gumbo ahead of time?

Yes! Gumbo flavors deepen wonderfully overnight, making this recipe ideal for making a day or two in advance. Just store it in the fridge in airtight containers and reheat before serving.

Final Thoughts

I absolutely love how this New Orleans Gumbo with Shrimp and Sausage Recipe brings a taste of Southern comfort right to my kitchen. The rich roux, the tang of the spices, and the hearty combo of shrimp and sausage never fail to impress my family and friends. It feels like a hug in a bowl, perfect for chilly evenings or casual gatherings. I can’t wait for you to try it and see how easily you can create something so memorable. Give it a go—you might just find a new favorite comfort food!