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 (optional for mild version, omit); 8 ounces andouille sausage, sliced (or Tofurky sausage, browned separately); 1 ½ pounds raw shrimp; 4 cups low sodium chicken broth; 1 (14.5 oz) can stewed tomatoes (optional); 2 teaspoons gumbo filé powder; Sliced scallions, for garnish; White rice or quinoa, for serving

If you’ve ever wanted to bring a taste of Louisiana right into your kitchen, this New Orleans Gumbo with Shrimp and Sausage Recipe is exactly what you need. I absolutely love how this gumbo turns out rich, hearty, and packed with layers of flavor, all built on a perfectly dark roux that you make from scratch. Whether you’re a gumbo veteran or trying it for the first time, stick with me—I promise you’ll find some helpful tips and tricks to get it just right every time.

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Why You’ll Love This Recipe

Authentic Flavor: Making the roux from scratch gives this gumbo a deep, nutty backbone you just can’t buy pre-made.
Versatile Protein Combo: The shrimp and sausage blend brings the perfect balance of seafood sweetness and smoky spice that my family adores.
Comforting and Hearty: This gumbo is ideal for weekend cooking and tastes even better reheated throughout the week.
Easy to Customize: You can adjust the spice and ingredients to suit your mood, from mild to fiery hot.

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, gumbo recipe, authentic Louisiana gumbo, shrimp and sausage gumbo, hearty seafood and sausage stew

Ingredients You’ll Need

Each ingredient here plays a special role in building the classic gumbo flavor you expect from New Orleans. Fresh veggies and spices combined with a perfectly cooked roux create a base that’s layered and satisfying, while the shrimp and sausage add that authentic Cajun kick. When shopping, I like to pick andouille sausage for its smoky flavor, but plant-based versions work great too!

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, gumbo recipe, authentic Louisiana gumbo, shrimp and sausage gumbo, hearty seafood and sausage stew

High heat oil: You’ll want a neutral oil like canola or vegetable to handle the roux’s long cooking time without burning.
All purpose flour: This is essential for the roux—it’s what thickens the gumbo and gives it body.
Onion: Diced medium-size onion adds that classic base flavor in Cajun cooking.
Bell peppers: I like mixing colors for a vibrant look and balanced sweetness—red, green, yellow, and orange all work.
Celery: The last part of the “holy trinity” along with onions and peppers—it brings freshness and texture.
Garlic: Minced to infuse the gumbo with a strong, savory punch.
Bay leaves: These add an earthy, aromatic note—don’t forget to remove them before serving!
Andouille sausage: The smoky, spicy star of the show—Tofurky or other plant-based sausages are excellent substitutes.
Cajun seasoning: This adds that signature spice blend; feel free to adjust to your heat tolerance.
Tabasco sauce: Adds depth and a vinegary heat, classic in gumbo recipes.
Cayenne pepper: For those who want to kick it up a notch—omit if you prefer mild flavor.
Low sodium chicken broth: The flavorful liquid base; low sodium lets you control seasoning more easily.
Stewed tomatoes (optional): Adds a subtle tang and color; I include them for extra richness but you can skip.
Raw shrimp: Fresh or thawed, deveined—this cooks quickly and absorbs all the gumbo’s goodness.
Gumbo filé powder: A key finishing touch that thickens the gumbo and adds a unique earthy flavor.
Sliced scallions and white rice or quinoa: For serving—scallions add brightness, while rice or quinoa make it a perfect 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

I’m a big fan of adapting this New Orleans Gumbo with Shrimp and Sausage Recipe depending on what I have on hand or who I’m cooking for. You can tone down the heat if you’re serving kids or amp it up for a spicy feast. I also love swapping proteins or adding different veggies to keep it interesting.

Vegetarian Version: I’ve used plant-based sausage and skipped the shrimp sometimes—just add extra mushrooms or okra for texture.
Seafood Mix: Try adding crab meat or crawfish for extra indulgence; it turns this gumbo into a real crowd-pleaser.
Mild Flavor: Omit the cayenne and cut back on tabasco—this still tastes fantastic and pleases sensitive palates.
Extra Veggies: Toss in some sliced okra or fresh tomatoes for a slightly different texture and flavor profile.

How to Make New Orleans Gumbo with Shrimp and Sausage Recipe

Step 1: Mastering the Roux — The Heart of Your Gumbo

Start by heating your oil over medium-high heat in a sturdy pot—like a Dutch oven—to handle the long cooking process. Whisk in your flour until it’s smooth, then switch to a wooden spoon and stir, stir, stir! This takes about 15-22 minutes to reach that perfect deep peanut butter color. Trust me, patience here is everything. I learned the hard way that burning the roux means starting over, so keep your eye on the pot and keep the heat steady—if you smell any smoky burning, toss it and start fresh. This foundational step is what elevates your gumbo from good to unforgettable.

Step 2: Building Classic Flavor with the Holy Trinity and Sausage

Add your diced onions, bell peppers, and celery to the roux and cook for about 8-10 minutes until softened—these veggies release their aroma and sweetness to build your gumbo’s depth. Then toss in the garlic, sausage slices, and bay leaves. Just a quick 1-2 minute stir to awaken those flavors before moving on. Heads up: if you’re using plant-based sausage like I do sometimes, brown it separately in a skillet first—then add it later with the shrimp to keep that smoky crispness.

Step 3: Season and Simmer for Flavor Fusion

Now, stir in your Cajun seasoning, Tabasco sauce, cayenne pepper (if you like the heat), chicken broth, and optional stewed tomatoes. Bring everything to a vigorous simmer, then lower the heat, cover, and let it cook gently for 15 to 20 minutes. This slow simmer lets all those bold flavors meld together beautifully. During this time, I usually clean up the kitchen or set the table—because the wait here truly makes it worth it.

Step 4: Adding Shrimp, the Final Touch

Throw your shrimp and, if applicable, browned sausage into the pot. Simmer for 10-15 minutes more, just until the shrimp turns pink and opaque. This keeps them tender and juicy without overcooking. Finish off by stirring in gumbo filé powder—it thickens the gumbo slightly and adds that signature earthy note. Remember to fish out the bay leaves before ladling into bowls.

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

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Patience with Your Roux: I can’t stress this enough—low and slow is the key. A properly cooked roux takes time but rewards you with unmatched flavor.
Use a Wooden Spoon: It’s gentler on your pot and roux than metal utensils, helping prevent sticking and burning.
Adjust Heat Gradually: Keeping your flame moderate avoids scorching while still allowing your roux to darken beautifully.
Add Proteins at the Right Time: Cooking shrimp too long makes them rubbery—add them towards the end to stay tender.

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, gumbo recipe, authentic Louisiana gumbo, shrimp and sausage gumbo, hearty seafood and sausage stew

Garnishes

I always finish my gumbo with a sprinkling of sliced scallions—they add a fresh, mild onion flavor and a pop of green that brightens the bowl. Some folks love a dash of extra Tabasco on top or a sprinkle of fresh parsley for color and herbal brightness. Pick your garnish based on what mood you’re in; I keep it simple but flavorful.

Side Dishes

Gumbo is a meal on its own, but I like serving it with fluffy white rice or, if I’m feeling a bit healthier, quinoa. A crisp side salad or some crusty French bread also helps scoop up every last bit of that delicious sauce. Bonus: leftover gumbo tastes even better the next day, so rice is perfect to reheat alongside.

Creative Ways to Present

For special occasions, I sometimes serve gumbo inside mini bread bowls—trust me, it’s such a fun and hearty presentation that guests love. Another trick is to garnish with a dollop of fresh herb pesto or a squeeze of lemon to brighten the rich flavors. The colorful mix of bell peppers and scallions also makes it a feast for the eyes.

Make Ahead and Storage

Storing Leftovers

I store leftover gumbo in airtight containers in the fridge, and it usually keeps beautifully for up to 4 days. The flavors actually deepen overnight, so I sometimes make gumbo a day ahead on purpose. Just make sure it’s cooled down before refrigerating to keep your fridge happy.

Freezing

This New Orleans Gumbo with Shrimp and Sausage Recipe freezes surprisingly well. I portion it into freezer-safe containers and leave out the rice to keep things fresh. When I’m ready, I thaw it overnight in the fridge and it reheats beautifully without losing its rich flavor or texture.

Reheating

To reheat leftover gumbo, I warm it gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of chicken broth or water helps loosen it up if it’s thickened too much in the fridge. Avoid microwaving if you can because slow, gentle heat keeps the shrimp tender and preserves the nuanced flavors.

FAQs

Can I make this gumbo without shrimp?

Absolutely! You can use other proteins like chicken, crab, or even just sausage for a tasty version. If skipping shrimp, adjust cooking times to suit your chosen protein, especially if it needs longer to cook.
How do I prevent the roux from burning?

Keep your heat moderate and stir constantly with a wooden spoon. Watching the color carefully and smelling for any burnt notes helps a lot. Don’t rush this step—it may take up to 22 minutes, but patience pays off with flavor.
What if I don’t have gumbo filé powder?

Filé powder adds a unique flavor and thickens the gumbo, but you can still make a delicious dish without it. Just finish your gumbo with extra time to reduce liquid for thickness.
Can I make this recipe vegan?

Yes! Use plant-based sausage and vegetable broth instead of chicken broth, and skip the shrimp or use vegan seafood substitutes. The dark roux and veggies provide plenty of flavor on their own.
What rice should I serve with gumbo?

Traditionally, white long-grain rice is served, but I often use jasmine or basmati for their fragrance. Quinoa works too if you want something different and a bit healthier.

Final Thoughts

This New Orleans Gumbo with Shrimp and Sausage Recipe is one of my favorite meals to make when I want something cozy, flavorful, and a little adventurous. It’s a bit of a project, sure, but making that roux from scratch is so worth it—you’ll taste the difference. Plus, it’s the kind of dish you can make on a weekend and enjoy all week long as the flavors deepen. I can’t recommend it enough if you want to impress family or friends with an authentic Southern classic that feels like a warm hug in a bowl. Give it a go and let me know how it turns out for you!