If you’re craving a dish that’s the heart and soul of Southern comfort food, you’re in the right place. This Authentic New Orleans Shrimp and Sausage Gumbo Recipe is seriously one of my all-time favorites—and once you try it, I think you’ll agree. With a rich, deeply flavorful roux, a blend of smoky Andouille sausage, tender shrimp, and that classic “holy trinity” of veggies, this gumbo fills the kitchen with an irresistible aroma and promises a bowl of pure satisfaction. Stick with me here and I’ll walk you through every delicious step so you can bring a true taste of New Orleans right into your home.

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Why You’ll Love This Recipe

Rich, Dark Roux: The long, slow cooking of the roux gives this gumbo an unmatched depth of flavor that you’ll crave again and again.
Balanced Protein Combo: Combining smoky Andouille sausage with fresh shrimp creates layers of texture and taste that sing together.
Hearty and Comforting: This gumbo is the kind of meal that warms your soul and fills your belly—perfect for family dinners or special gatherings.
Easy to Customize: Whether you want it spicier, vegetarian, or with extra veggies, this recipe adapts beautifully to your tastes.

This image shows a stew with several layers and ingredients. The first layer is a rich, dark reddish-brown broth that fills the pot and has a glossy texture. Floating on top are bright orange shrimp, plump and firm, each with a slight curve and subtle highlights. Scattered evenly among the shrimp are thick, dark brown slices of sausage with a slightly rough texture and edges visible. There are also many round slices of green okra with visible seeds inside, giving a cross-section look with light green centers and darker edges. Small chunks of red and green vegetables, likely bell peppers and onions, are mixed in, adding more color and texture variety. The entire dish is inside a white pot on a white marbled surface, with no other items visible. photo taken with an iphone --ar 2:3 --v 7 - Authentic New Orleans Shrimp and Sausage Gumbo, Cajun shrimp gumbo recipe, Southern comfort food recipes, homemade gumbo with sausage and shrimp, traditional Louisiana gumbo

Ingredients You’ll Need

Every ingredient in this gumbo plays an important role in building the authentic flavors we love. When picking out your sausage or shrimp, freshness is key—you’ll taste the difference. And don’t skip the “holy trinity” of Cajun cooking: onion, bell pepper, and celery. They’re foundational for that classic gumbo essence.

Flat lay of sliced Andouille sausage pieces, peeled and deveined raw shrimp, a small pat of butter, a small bowl of all-purpose flour, a small white bowl filled with chopped yellow onion, a small white bowl with chopped green bell pepper, a small white bowl holding chopped celery, three whole unpeeled garlic cloves, a small white bowl of chicken broth, a small white bowl of diced tomatoes, a small white bowl of tomato sauce, two fresh bay leaves, a small white bowl with Cajun seasoning, a small white bowl of kosher salt, a small white bowl of sliced fresh okra, a small white bowl with oil, a small white ceramic dish holding cooked basmati rice, a small pile of sliced scallions, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Authentic New Orleans Shrimp and Sausage Gumbo, Cajun shrimp gumbo recipe, Southern comfort food recipes, homemade gumbo with sausage and shrimp, traditional Louisiana gumbo

Andouille sausage: Use a good quality smoked sausage; it adds a smoky depth that’s signature to New Orleans gumbo.
Raw shrimp: Peeled and deveined shrimp cook quickly and stay tender—fresh or high-quality frozen both work well.
Butter: Essential for making the roux, which is the heart of your gumbo’s flavor and texture.
All-purpose flour: Combined with butter to create the roux; patience here makes all the difference.
Yellow onion: Part of the “holy trinity,” adds savory sweetness as it softens.
Green bell pepper: Adds color and a slight peppery bite that’s classic in Cajun dishes.
Celery: The last piece of the trinity, bringing aromatic earthiness.
Garlic: For that punch of flavor that wakes everything up.
Chicken broth: The liquid base that ties all flavors together with savory richness.
Diced tomatoes: Adds acidity and depth to balance the richness.
Tomato sauce: Enhances the texture and gives the gumbo a beautiful, velvety body.
Bay leaves: Classic seasoning to infuse gentle herbal notes during simmering.
Cajun seasoning (without salt): Brings the authentic spice blend that gives gumbo its kick without over-salting.
Kosher salt: For seasoning, added after tasting to keep control.
Okra (fresh or frozen): Acts as a natural thickener and adds that traditional gumbo texture.
Oil: For browning the sausage, enhancing caramelization and flavor.
Basmati rice: Perfect fluffy rice to serve the gumbo over, soaking up every drop.
Scallions: Fresh, sliced scallions lend a fresh crispness as a final garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Authentic New Orleans Shrimp and Sausage Gumbo Recipe can be. Whether you want to keep it classic or experiment a bit, this dish welcomes customization. Feel free to make it your own!

Spicier Gumbo: I often add a pinch of cayenne or some hot sauce when simmering if I want a bit more heat—my family goes crazy for this kick.
Vegetarian Version: Swap out shrimp and sausage for hearty mushrooms and additional veggies. Using vegetable broth instead of chicken broth works beautifully.
Seafood Only: Sometimes I skip the sausage and load it up with shrimp, crab, or even crawfish for an all-seafood gumbo.
Make it Ahead: Gumbo actually tastes better the next day once the flavors really meld, so I like to make a big batch and freeze extras for busy nights.

How to Make Authentic New Orleans Shrimp and Sausage Gumbo Recipe

Step 1: Craft a Deep, Dark Roux

This is the moment where gumbo magic starts. Melt your butter over medium-low heat, then whisk in the flour gradually. Stir constantly for about 30-40 minutes until the roux reaches a rich, chocolate brown color. This slow cooking develops that nutty, deep flavor that’s essential to authentic gumbo. Don’t rush this step—it takes patience, but trust me, it’s absolutely worth it. If the roux darkens too fast or burns, it’s best to start over, so keep the heat moderate and stir, stir, stir.

Step 2: Sauté Your “Holy Trinity” and Garlic

Once the roux is perfect, add your chopped onions, bell peppers, and celery. Cook for about 6-8 minutes until those veggies soften and the whole pot fills with that classic Cajun aroma. Toss in the garlic and cook another minute—be careful not to burn it or the flavor will turn bitter. This combo forms the fragrant, flavorful base that carries your gumbo forward.

Step 3: Simmer Your Broth and Tomatoes

Pour in your chicken broth, diced tomatoes, and tomato sauce along with the bay leaves, Cajun seasoning, and kosher salt. Bring it all up to a boil, then lower the heat and let it simmer uncovered for 45 minutes. This slow simmer lets the flavors blend beautifully, thickening the broth and creating that signature gumbo richness. Don’t skip the stirring now and then to prevent anything from sticking to the bottom.

Step 4: Add Okra and Brown Your Sausage

Next, stir in the sliced okra and simmer for 10 more minutes. Okra is fantastic here—it thickens your gumbo naturally and gives a slight bite that’s a texture treat. While the gumbo simmers, heat oil in a skillet and brown your Andouille sausage pieces for 2-3 minutes per side. This caramelization adds a smoky note that really lifts the whole dish.

Step 5: Combine Sausage and Shrimp, Finish Cooking

Fold in the browned sausage and raw shrimp, then let everything simmer gently for another 4-5 minutes. You’ll know it’s ready when the shrimp turns pink and tender—don’t overcook or it’ll get rubbery. At this point, your gumbo is thick, flavorful, and absolutely irresistible.

Step 6: Serve Over Fluffy Rice and Garnish

Spoon your gumbo over cooked basmati rice—it soaks up that sauce perfectly. Top with sliced scallions for a fresh crunch and pop of color. Now you’re ready to dig into a bowl full of Southern comfort and spice that’ll warm your heart and your belly.

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Pro Tips for Making Authentic New Orleans Shrimp and Sausage Gumbo Recipe

Patience with the Roux: Don’t rush the roux—it’s what brings your gumbo from good to unforgettable, so stir constantly and keep the heat moderate.
Season Gradually: Add salt and Cajun seasoning a little at a time, tasting as you go to avoid over-seasoning.
Fresh vs. Frozen Shrimp: Both work well; just thaw frozen shrimp fully before adding to keep cooking times even.
Avoid Overcooking Shrimp: Adding shrimp last and simmering briefly keeps them tender—not rubbery.

How to Serve Authentic New Orleans Shrimp and Sausage Gumbo Recipe

A white bowl filled halfway with white rice on the right side and a thick stew on the left side. The stew has several layers: chopped green okra with visible seeds, whole cooked shrimp with a reddish color, bright green chopped scallions, and pieces of browned sausage mixed in a rich reddish-brown sauce. There are small bits of tomato in the sauce, and some scallions are sprinkled on top. The bowl sits on a white marbled textured surface, with a silver spoon near it and some scattered green scallions. In the background, there is a second similar bowl slightly out of focus. photo taken with an iphone --ar 2:3 --v 7 - Authentic New Orleans Shrimp and Sausage Gumbo, Cajun shrimp gumbo recipe, Southern comfort food recipes, homemade gumbo with sausage and shrimp, traditional Louisiana gumbo

Garnishes

I always finish gumbo with sliced scallions—it adds freshness and color that brightens up every spoonful. Sometimes I’ll sprinkle a little chopped fresh parsley or even a dash of hot sauce for friends who love extra heat. A wedge of lemon on the side never hurts either, especially if you want a citrusy twist.

Side Dishes

Serve with fluffy basmati rice as in the recipe, but I also like to offer french bread or corn muffins to sop up every last drop. A simple green salad or coleslaw pairs well to balance the heartiness.

Creative Ways to Present

For special occasions, I love setting out gumbo in rustic bowls with a sprinkle of scallions and a dollop of sour cream on the side. You could also do a DIY gumbo bar—let guests spoon gumbo over rice and add their own garnishes like hot sauce, green onions, or shredded cheese. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

I usually let the gumbo cool to room temperature before transferring leftovers to airtight containers. Stored in the fridge, it keeps wonderfully for up to 4 days. The flavors really intensify overnight, which is a bonus!

Freezing

This gumbo freezes beautifully—just cool completely and portion into freezer-safe containers. I label them with the date, and it stays delicious for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

When reheating, I gently warm gumbo on the stove over low heat, stirring occasionally. Adding a splash of broth can loosen it if it’s too thick. Microwave works in a pinch but be sure to stir midway for even heating. Avoid overcooking shrimp or it’ll toughen up.

FAQs

Can I make Authentic New Orleans Shrimp and Sausage Gumbo Recipe without okra?

Absolutely! Okra is traditionally used as a thickener and adds a distinctive texture, but if you’re not a fan or can’t find it, you can skip it or substitute with filé powder added at the end of cooking to thicken and flavor your gumbo.
What’s the best sausage to use in this gumbo?

Authentic Andouille sausage is preferred because of its smoky, spicy flavor. If you can’t find it, a smoked kielbasa or spicy smoked sausage can be a good stand-in, but try to avoid mild sausages that won’t impart enough flavor.
How long can I make the gumbo ahead of time?

You can make the gumbo a day or two ahead—the flavors actually deepen with time! Just store it covered in the refrigerator, and reheat gently when ready to serve.
Can I use pre-cooked shrimp?

While you can, I recommend using raw shrimp so they cook fresh in the gumbo and stay tender. Adding pre-cooked shrimp last can work, but be careful not to overheat it or the texture may suffer.

Final Thoughts

Making this Authentic New Orleans Shrimp and Sausage Gumbo Recipe has been a joyful journey for me—and it quickly became a staple in my kitchen. The process itself is comforting, and the end result is a bowl packed with rich, hearty flavors that bring loved ones together around the table. If you’re looking to capture that true Southern spirit and spice in your own home, I highly recommend giving this recipe a try. I can promise you’ll come away with not only a delicious meal but also a little slice of New Orleans magic.