Authentic New Orleans Shrimp Gumbo

There’s something so comforting and soulful about a bubbling pot of Shrimp Gumbo—its rich aroma, deep flavors, and the way it brings people together around the table. This recipe is perfect for family-style dinners or cozy weekends when you want something hearty, flavor-packed, and made with simple pantry ingredients. You’ll feel like you’ve been gently transported to a soulful Louisiana kitchen where every spoonful is a hug.

Recipe Info

(Calories are approximate, based on similar recipes with andouille sausage and roux-style gumbo.)

Ingredients You’ll Need

(All pantry-friendly and easy to find!)

• For the stock:
  – Shells from 2 lb of shrimp
  – 9 cups water
• For the roux:
  – ½ cup vegetable oil
  – ½ cup all-purpose flour
• Main gumbo ingredients:
  – 1 lb andouille sausage, sliced
  – 2 lb medium shrimp, peeled & deveined (reserve shells for stock)
  – 1 large onion, diced
  – 1 green bell pepper, diced
  – 3 ribs celery, diced
  – 4 garlic cloves, minced
  – 2 bay leaves
  – 1 cup fresh okra, sliced
  – 8 cups seafood stock (from shrimp shells)
  – 1 (14.5 oz) can fire-roasted tomatoes
  – 2 Tbsp Creole seasoning
  – 1 Tbsp Worcestershire sauce
  – 1 tsp black pepper
  – Salt, to taste
  – 2 tsp gumbo filé powder (optional, added at end)

Step-By-Step Instructions

1. Make the shrimp stock. Simmer the reserved shrimp shells in 9 cups of water for about 20 minutes. Drain and set aside. (This adds so much savory depth!)
2. Whisk your roux. In a Dutch oven over medium-low heat, warm the oil, then gradually whisk in the flour. Stir constantly for 20–25 minutes, until it turns a deep chocolate color. Tip: Lower heat if it looks like it might burn—you want that rich, nutty aroma.
3. Add veggies. Stir in onion, bell pepper, and celery. Cook until soft, about 6–8 minutes, then add garlic and cook another 2 minutes.
4. Build the base. Slowly pour in the hot shrimp stock, stirring constantly to prevent lumps.
5. Deepen the flavor. Add fire-roasted tomatoes, Creole seasoning, Worcestershire, bay leaves, black pepper, and salt. Bring to a gentle boil.
6. Simmer slowly. Lower the heat, let everything simmer uncovered for about 2 hours, stirring occasionally—this melds all those cozy flavors.
7. Finish with okra and sausage. Add okra and sliced andouille. Simmer another 15 minutes until okra softens and enriches the gumbo.
8. Add the shrimp. Stir in shrimp and cook until just pink and plump—about 5 minutes. Don’t overcook; you want tender shrimp.
9. Optional flourish. Remove from heat and stir in filé powder, if using, for extra thickness and that authentic earthy touch.

Helpful Notes & Tips

• Roux care: Never rush the roux—stir continuously and keep heat moderate. It’s the flavor backbone!
• Save time: Use store-bought seafood or chicken broth if you prefer, though homemade shrimp stock adds beautiful complexity.
• Spice level: Tweak the heat with more or less Creole seasoning or add a dash of hot sauce at serving time.
• Storage: Gumbo tastes even better the next day. Store leftovers in the fridge up to 3 days or freeze (without shrimp)—add fresh shrimp when reheating.
• Thickening tricks: OK—okra is a natural thickener. If omitting okra, use filé powder or a slightly darker roux to reach your preferred consistency.

Recipe Variations

• Chicken & Sausage Swap: Replace shrimp with shredded chicken (about 4 cups cooked) and proceed as above—still cozy, just a different protein twist.
• Tomato-Free Cajun Style: Omit fire-roasted tomatoes for a traditional Cajun version—more roux and filé to boost thickness and depth.
• Lighter Version: Use turkey sausage and reduce oil in the roux; replace half the stock with low-sodium chicken broth and add extra chopped okra for body.

Serving Suggestions

• Always spoon over fluffy white rice—it soaks up that rich gumbo magic.
• Add crusty bread or buttery cornbread for dipping into every last drop.
• Fresh sides: A simple green salad or coleslaw adds brightness to the hearty stew.

Conclusion

From the first spoonful, this Shrimp Gumbo wraps you in cozy, family-style nourishment and Louisiana soul. Whether made as a weekend treat or a weeknight comfort classic, it’s the kind of dish that warms both body and spirit. Gather around, ladle generous helpings, and savor every flavorful bite—with good company or in peaceful quiet. Enjoy!