. New Orleans Gumbo with Shrimp and Sausage | Best Recipe

New Orleans Gumbo with Shrimp and Sausage

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A pot full of this stuff was slow simmering last Friday, all morning long. For lunch the hubby and I ate like kings (and queens) and it really made me miss the short time we spent in the French Quarter a couple of years back. I didn’t even have to call when lunch was ready, the smell of slow-simmered, home-cooked stews have their way of getting everyone together at the table.

 I waited patiently till Friday to share this with you! I know it requires a little extra work than what we’re used to doing on LSJ but if ANYTHING is worth it, it’s this gumbo!
NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE

 prep time: 20 MINS
cook time: 1 HOUR 10 MINS
total time: 1 HOUR 30 MINS

 My take on a hearty New Orleans Gumbo with shrimp and sausage! I’m making the roux from scratch so it’s extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.

 INGREDIENTS:
ROUX:

  • ½ cup high heat oil, such as canola, corn, or vegetable
  • ½ cup all purpose flour

GUMBO:

  • 1 medium onion, 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 EACH: cajun seasoning AND tabasco sauce (more or less to taste)
  • 1 tablespoon cayenne (omit if you want it mild)
  • 4 cups low sodium chicken broth
  • 1 (14.5 ounce can) stewed tomatoes and juices, roughly diced
  • 1 ½ pounds raw shrimp
  • 2 teaspoons gumbo filĂ©
  • sliced scallions + white rice or quinoa, for serving

DIRECTIONS:

 Full Recipes>>New Orleans Gumbo with Shrimp and Sausage
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