New Orleans Gumbo with Shrimp and Sausage Recipe | Yummly

New Orleans Gumbo With Shrimp and Sausage

LITTLE SPICE JAR(62)
Jon Chadiha: "Great Dish! I left out the Tabasco and used a lit…" Read More
16Ingredients
80Minutes
360Calories
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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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    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(62)

    Melissa Lewis 12 days ago
    Made this last week. It was okay. Will try it again and add chicken and okra. It was just okay, but I think it was me not the recipe.
    Jon Chadiha a month ago
    Great Dish! I left out the Tabasco and used a little less cayenne but it still had a nice kick to it to go along with great flavor!
    Kim Maul a month ago
    Delicious! Followed the recipe closely; cut back on the cayenne and used homemade veggie broth instead of chicken broth. Had a good kick to it.
    Elicia B. 3 months ago
    mhmmmmm so delicious
    Jennifer Fast 3 months ago
    It was delish and easy to make. you definitely need to prepare everything ahead of time, because once you start it just quickly picks up. The only down time is at the end when you let it simmer.
    antone ellison 3 months ago
    We are still waiting to try it because the rice isn’t done yet but I tried a spoonful of everything and it was quite DELICIOUS!!! I definitely recommend making this gumbo!
    Eden M. 3 months ago
    My boyfriend and I messed up a couple of times along the way but the gumbo still turned out very well.
    Joanna Cegielska 4 months ago
    Awesome recipe, so tasty! I didn’t add the Tabasco and still came out pretty spicy which I enjoyed
    Kara 5 months ago
    it turned out good..i made just enough...
    Carlee Davis 5 months ago
    Easy to make. GREAT flavor. I will make again.
    Tim 6 months ago
    Roux was easier to make than expected. I added some shredded chicken and crab meat and okra. I could have added more spices due to the extra ingredients, but still came out very tasty
    Brittany B. 9 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 9 months ago
    It was a little too salty! Be careful with the Creole seasoning.....
    William Stone 10 months ago
    Turned out great! Will definately make again!
    Suzie 10 months ago
    It was awesome! Highly recommended
    Chelsea L. 10 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. 10 months ago
    It turned out great!
    Cara Harris 10 months ago
    This was so good!! I'll definitely be making this again!
    Sarah F. a year ago
    Made it in the crockpot instead. Was great!
    T & D a year 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 a year ago
    Excellent! I added river lobsters and used kielbasa
    Abby a year ago
    My first attempt and I feel like an accomplished Southern Chef... amazingly simple to make and tastes delicious
    Karen a year 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!
    Johncookinguy a year 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 a year 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 a year ago
    New and exciting for the family!
    Angela a year ago
    Awesome. This was a guy with the whole family.
    Anthony Talley a year ago
    It was very good. Next time I’ll make the roux a little thicker.
    Michele B. a year 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 a year 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.

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