Description

This hearty New Orleans Gumbo with shrimp and sausage is a flavorful classic made with a rich homemade roux, fresh vegetables, and bold Cajun spices. Perfect for weekend cooking, its deep, smoky flavor intensifies when reheated, making it ideal for enjoying throughout the week. Served traditionally over white rice or quinoa and garnished with sliced scallions, this gumbo blends spicy, savory, and smoky notes for an authentic taste of Louisiana.

Ingredients

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Roux

½ cup high heat oil (canola, corn, or vegetable)
½ cup all purpose flour

Vegetables and Seasonings

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)

Proteins

8 ounces andouille sausage, sliced (or Tofurky sausage, browned separately)
1 ½ pounds raw shrimp

Liquids and Extras

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

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Instructions

Make the Roux: Heat the high heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Whisk in the flour until fully combined and smooth. Switch to a wooden spoon and continuously stir the mixture for 15-22 minutes, allowing the roux to darken to just past a deep peanut butter color. Maintain medium heat to avoid burning; if the roux starts to smell burnt, discard and start over.
Sauté Vegetables and Sausage: Once the roux reaches the right deep brown color, add the diced onions, bell peppers, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables soften. Add minced garlic, sliced andouille sausage (or omit Tofurky sausage here if using), and bay leaves. Stir and cook for an additional 1-2 minutes until garlic is fragrant.
Season and Simmer: Stir in Cajun seasoning, Tabasco sauce, cayenne pepper, chicken broth, and stewed tomatoes if using. Bring to a high simmer, then lower heat to medium-low. Cover and let the gumbo simmer gently for 15-20 minutes to meld flavors.
Add Proteins and Finish Cooking: If using Tofurky sausage, brown it separately in a skillet first. Add the raw shrimp and sausage (whether andouille or browned Tofurky) to the pot. Stir and let the gumbo simmer for an additional 10-15 minutes, until the shrimp turn opaque and vegetables are tender. Remove bay leaves. Taste and adjust seasoning with salt and pepper as desired. Stir in gumbo filé powder to thicken and add flavor.
Serve: Ladle the gumbo over cooked white rice or quinoa. Garnish with sliced scallions and serve warm to enjoy the full depth of flavors.

Notes

This recipe uses a homemade dark roux, which is essential for authentic gumbo flavor; patience in cooking the roux is key to avoid burning.
The flavor of gumbo improves with time, so leftovers are even better the next day.
Adjust the spiciness by modifying the amount of cayenne or Tabasco sauce according to your preference.
If using vegan sausage like Tofurky, brown it separately before adding to maintain texture and color.
Serve gumbo traditionally over white rice or quinoa for a gluten-free option.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 570mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 20g
Cholesterol: 150mg