New Orleans Gumbo with Shrimp and Sausage
Try this New Orleans Gumbo with Shrimp and Sausage recipe, or contribute your own.
Try this New Orleans Gumbo with Shrimp and Sausage recipe, or contribute your own.
- 1/2 cup all purpose flour
- 1 medium onion diced
- 3 stalks celery diced
- 3 bay leaves
- 6 cloves garlic minced
- 4 cups low sodium chicken broth
- 1/2 cup high heat oil such as canola, corn, or vegetable
- 2 bell peppers (i used 1/2 of each red green, yellow, orange – see note), diced
- 8 ounces andouille sausage sliced (i used tofurky)
- 2 tablespoons each: cajun seasoning and tabasco sauce (more or l
- 1 tablespoon cayenne (omit if you want it mild)
- 1 (14.5 ounce can) stewed tomatoes and juices roughly diced
- 1 1/2 pounds raw shrimp
- 2 teaspoons gumbo filã©
- sliced scallions + white rice or quinoa for serving
- Carbohydrate 11.4803296432971 g
- Cholesterol 150.483482082 mg
- Fat 9.96355707691713 g
- Fiber 0.911111282253589 g
- Protein 26.4259340961945 g
- Saturated Fat 3.05383340431013 g
- Serving Size 1 1 -10 serving (238g)
- Sodium 807.712422750795 mg
- Sugar 10.5692183610435 g
- Trans Fat 1.15304388208872 g
- Calories 247 calories
Step-by-step
- ROUX: Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth.
- Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there’s just no saving burnt roux!)
- Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 8-10 minutes or until the veggies soften.
- Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.
- Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
- IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.
- Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened.
- Taste and season with salt and pepper as desired. Add the gumbo filé and stir.
- Remove bay leaves before serving.
- TO SERVE: Serve warm with white rice or quinoa with sliced scallions on top.
My New Orleans Gumbo Adventure: A Weekday Warrior's Recipe
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I crave delicious, comforting meals, but I don't have the luxury of spending hours in the kitchen. That's where this New Orleans Gumbo recipe comes in. It's a vibrant, flavorful dish that's surprisingly manageable, even on a busy weeknight.
The beauty of this gumbo lies in its adaptability. I’ve adjusted the original recipe to fit my lifestyle. For instance, using pre-diced vegetables saves valuable prep time. The addition of Tofurky offers a vegetarian-friendly option for my family, without compromising the richness of flavor. I often prepare the roux ahead of time on a less hectic day, storing it in the refrigerator for quick assembly when the time comes. The result is a restaurant-quality meal crafted in my own kitchen—a small victory in the daily grind. I love the deep, savory flavors of the roux, the satisfying heartiness of the shrimp and sausage (or Tofurky!), and the warm, comforting aroma that fills my home. It's a reminder that even amidst the chaos, there’s always time for a little culinary joy.
Beyond the Recipe: A Taste of Louisiana
This gumbo isn't just a meal; it's a journey. Each ingredient tells a story – the smoky andouille sausage, the vibrant bell peppers, the tender shrimp. It's a taste of New Orleans, a city I've always dreamed of visiting. The rich, dark roux is the heart of this dish, a testament to slow cooking and patience – qualities I'm always striving to cultivate in my own life. The blend of spices – cajun seasoning, tabasco, and cayenne – adds a delightful kick, a reminder that life is about embracing bold flavors and experiences. Serving it with fluffy white rice creates a perfect balance of textures and flavors, making it a complete and satisfying meal.
Adapting the Recipe to Your Needs
The best thing about this recipe is its versatility. It can be adjusted to accommodate various dietary needs and preferences. You can easily make it spicier or milder by adjusting the amount of cayenne pepper. If you're short on time, pre-cut vegetables are a lifesaver. For a vegetarian version, replace the andouille sausage with Tofurky or another meat substitute. I've even experimented with different types of seafood, such as crawfish or crab, and the results have always been delightful. This recipe is not just a set of instructions; it's a starting point for culinary creativity. Feel free to experiment with different ingredients and spices to create your own unique version of this classic dish.
More Than Just Dinner: A Family Tradition
This gumbo has quickly become a family favorite, a dish that brings us together around the dinner table. The aroma alone is enough to bring a smile to everyone's face. It's more than just a meal; it's a chance to connect, to share stories, and to appreciate the simple joy of good food and good company. While the cooking process may take a little time, the rewards are immeasurable. The taste, the aroma, and the sense of accomplishment make it all worthwhile. It's a reminder that even in the busiest of lives, there's always time to create something special, something delicious, something truly meaningful.
Ingredients at a Glance:
- 1/2 cup all-purpose flour
- 1 medium onion, diced
- 3 stalks celery, diced
- 3 bay leaves
- 6 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1/2 cup high-heat oil (canola, corn, or vegetable)
- 2 bell peppers (any color combination), diced
- 8 ounces andouille sausage (or Tofurky) sliced
- 2 tablespoons each: Cajun seasoning and Tabasco sauce
- 1 tablespoon cayenne (optional)
- 1 (14.5-ounce can) stewed tomatoes and juices, roughly diced
- 1 1/2 pounds raw shrimp
- 2 teaspoons gumbo filé
- Sliced scallions and white rice or quinoa for serving
So, the next time you find yourself facing a busy weeknight, don't reach for the takeout menu. Try my New Orleans Gumbo recipe. It's a delicious, satisfying, and surprisingly manageable dish that's perfect for busy weeknights and special occasions alike. It’s a taste of Louisiana, a taste of home, and a taste of happiness, all rolled into one delicious pot of gumbo.
