New Orleans Gumbo With Shrimp and Sausage

LITTLE SPICE JAR(5)
Brittany B.: "This recipe was a hit! The tips in the blog post…" Read More
16Ingredients
80Minutes
360Calories

Ingredients

US|METRIC
  • 1/2 cup oil (high heat, such as canola, corn, or vegetable)
  • 1/2 cup all purpose flour
  • 1 onion (medium, diced)
  • 2 bell peppers (I used ½ of each red, green, yellow, orange - see note, diced)
  • 3 stalks celery (diced)
  • 6 cloves garlic (minced)
  • 3 bay leaves
  • 8 ounces andouille sausage (sliced, I used Tofurky)
  • 2 tablespoons cajun seasoning (EACH:, AND tabasco sauce, more or less to taste)
  • 1 tablespoon cayenne (omit if you want it mild)
  • 4 cups low sodium chicken broth
  • 14 1/2 ounces stewed tomatoes (and juices, roughly diced)
  • 1 1/2 pounds shrimp
  • 2 teaspoons gumbo filé
  • scallions
  • white rice
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    Made it

    NutritionView More

    360Calories
    Sodium17% DV410mg
    Fat34% DV22g
    Protein45% DV23g
    Carbs6% DV19g
    Fiber8% DV2g
    Calories360Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol135mg45%
    Sodium410mg17%
    Potassium520mg15%
    Protein23g45%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A15%
    Vitamin C50%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Brittany B. 3 months ago
    This recipe was a hit! The tips in the blog post were very helpful. This recipe took me about 2 hours. The roux took me 30 mins. I made a few changes. For prep, I also seared the sausage for about 3 mins and I seasoned the shrimp with salt, pepper, and creole and cooked until it started to turn a little pink. In the gumbo, I added two tablespoons of creole seasoning and a teaspoon of old bay in addition to the others seasonings listed. Next time I would probably add a little less cayenne. I also added crab meat. I’m not a big fan of okra so I was ok with it not being in this recipe but will try adding it next time.
    Shelley Jones 3 months ago
    It was a little too salty! Be careful with the Creole seasoning.....
    William Stone 3 months ago
    Turned out great! Will definately make again!
    Suzie 3 months ago
    It was awesome! Highly recommended
    Chelsea L. 4 months ago
    It turned out great! Super flavorful , filling, and authentic. But I will say, I had to make some major adjustments - the spice amounts should be cut in half, and even then it turned out super spicy so I can’t even imagine what 2 full tablespoons would do (and I have a decently high spice tolerance). I’d also recommend a much lower heat and shorter cooking time for the roux step if you’re using a cast iron skillet... mine cooked to a dark brown within less than 5 minutes on a medium high heat. Also the cooking time for the veggies before you add the garlic doesn’t need to be so long at all, 5 minutes really does the trick. Still loved the flavor and everything turned out great, maybe it’s just personal preference on the flavor and cooking times?
    Deane B. 4 months ago
    It turned out great!
    Cara Harris 4 months ago
    This was so good!! I'll definitely be making this again!
    Sarah F. 5 months ago
    Made it in the crockpot instead. Was great!
    T & D 5 months ago
    Takes a while but is totally worth it. Skipped the Tabasco as we are not too big on super spicy food. Delicious recipe!
    Anita 6 months ago
    Excellent! I added river lobsters and used kielbasa
    Abby 8 months ago
    My first attempt and I feel like an accomplished Southern Chef... amazingly simple to make and tastes delicious
    Karen 8 months ago
    Awesome recipe I had to toss out my first batch of roux due to it burning so I substituted tablespoon of butter for part of the oil measurement I stirred constantly the roux mix for 20 minutes turned out perfectly. I would highly recommend this recipe!
    JohnGolnick 8 months ago
    Did it AWESOME! I made this with peanut oil for the ruex, and I skipped the bell peppers. I love bell peppers but in this recipe I believe the peppers would detract from the flavor.
    Eduenis 9 months ago
    It was absolutely delicious. I made it exactly as the recipe called with the exception that I added okra with the other vegetables. It was perfect!
    Suzanne 10 months ago
    New and exciting for the family!
    Angela 10 months ago
    Awesome. This was a guy with the whole family.
    Anthony Talley 10 months ago
    It was very good. Next time I’ll make the roux a little thicker.
    Michele B. 10 months ago
    A little too heavy with the pepper seasoning for my taste and directions with roux could be confusing for a new cook. File powder is impossible to find and recipe should indicate that okra could be substituted
    Adrian Mordaunt 10 months ago
    Adding the vegetables and sausage in to the Roux is not a good idea, the meat doesn’t brown and the flour soaks up all the cooking juices. The directions are very bad, makes it difficult to cook.
    tinola w. a year ago
    Wonderful! My family loved it!
    Rebecca Gouveia a year ago
    Great on the first day of the New Year!
    Nici a year ago
    I added diced chicken thighs & cubed ham that I had in the freezer (and couldn't find file), but it was still delicious!! I will definitely make this again.
    Rhoads a year ago
    This recipe was awesome! Big hit at my place I did reduce the Cheyenne and Cajun seasoning to 1/2 tbsp. Had to adjust the roux sauce due to high elevation cooking. I definitely will make again
    Brower a year ago
    good and easy to make
    Anna T. a year ago
    Such good comfort food especially during the winter. It turned out amazing and so flavorful. Reminded me of my time in New Orleans. I used Cajun spices I bought during my trip in NOLA which gave it the perfect kick and heat. I made the roux in a cast iron skillet then transferred over to a pot to make sure the roux had good consistency. The finished product was delicious. I will definitely be making this again and again!
    Jason Sahl a year ago
    Only deviated slightly from this recipe. I added a cooked chicken breast so the kids would like it. Then I served them and then added the hot sauce and the shrimp. I didn’t have Gumbo filé so I used a bit of cornstarch to thicken it up at the end but not too thick... barely stuck to the spoon. I recommend this dish with no reservations.
    Katrina Nadeau a year ago
    Amazing!!! So good!!!
    Tony Hawkins a year ago
    This was my first Yummy App recipe and it was amazing! The instructions were so well worded. I bought every ingredient on the list except for the Gumbo File’ - only because it wasn’t available. Everything else I got at Walmart for a one stop shopping experience. I followed the directions exactly ( I added corn) and it came out great. This is a spicy gumbo so be careful. Also, like she says in the recipe- please read ahead. You REALLY need to have all your prep work done (veggies chopped etc) before you start. Thanks
    angi cullen a year ago
    Came out amazing! When I cooked it, it didn’t smell spicy enough though so I added a lot more kick to it it was amazing over white rice!!!
    Bill a year ago
    Came out really good. I followed the recipe exactly, except I added two cooked chicken breasts cubed at the same time as the andouille sausage. Will definitely make again

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