New Orleans Gumbo with Shrimp and Sausage

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:

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

GUMBO:

• 1 medium onion, diced
• 2 bell peppers (I used � 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 � pounds raw shrimp
• 2 teaspoons gumbo fil�
• sliced scallions + white rice or quinoa, for serving

DIRECTIONS:

Full Recipes>>New Orleans Gumbo with Shrimp and Sausage

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