This authentic shrimp gumbo is full of flavor, inspired by a true New Orleans gumbo. With andouille sausage and plenty of tender shrimp, this Creole recipe is the real deal. Perfect for Mardi Gras, or anytime you’re craving Louisiana fare! Easy to make Whole30.
What Makes This Recipe So Good
- It’s more than just soup – it’s loaded with flavor and personality, just like New Orleans.
- It goes wonderfully with white rice or riced cauliflower, or you can skip the starch and enjoy it all on its own.
- You can easily double (or triple!) the recipe to feed a large group, which makes it perfect for family dinners and social gatherings.
Shrimp – Look, there’s a reason Bubba Gump loves shrimp so much, and it’s because shrimp is basically amazing. Besides being incredibly versatile, it’s low in calories, rich in nutrients, and completely carb-free.
Andouille Sausage – A staple in Louisiana cuisine, this Creole classic is generally made from pork, garlic, peppers, onions, and wine, then double smoked for extra flavor. YUM!
Cajun Seasoning – Store-bought works great, or you can make your own by combining paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne, kosher salt, and pepper.
Filé Powder – With an earthy taste similar to root beer, this savory seasoning adds to the authentic New Orleans flavor of this shrimp gumbo and gives the consistency a little thickness. I love Tony Chachere’s brand gumbo filé!
- Be careful! Make sure you whisk your roux constantly and watch your heat, otherwise it will burn!
- Looking for a freezer meal? Reheated shrimp doesn’t have the greatest texture, so we recommend making up a batch of gumbo without the shrimp and freezing it, then cooking the shrimp fresh when you’re ready to eat.
- Unless you live near the coast and can buy live shrimp fresh off the boat, you’re better off buying frozen. Just defrost your shrimp in the fridge the night before!
- If you buy your shrimp with the shells on, don’t throw away the shells after you peel them! They’re full of flavor and can be used to make bisque or stock. Keep them in a baggie in your freezer until you’re ready to use them.
More New Orleans Inspired Dishes
- Healthy Authentic Seafood Gumbo (Gluten Free, Whole30, Paleo, Low Carb)
- Shrimp Etoufee
- Instant Pot Red Beans and Rice
- Cajun BBQ Shrimp Poboy
- Healthy Jambalaya with Sausage & Shrimp (Whole30, Low Carb, Paleo)
- ½ cup flour see Notes for Whole30 and gluten-free
- ⅓ cup bacon drippings or oil
- ½ cup celery roughly chopped
- 1 cup onion roughly chopped
- 1 cup green bell pepper seeded and roughly chopped
- 1 clove garlic minced
- 12 ounces andouille sausage cut into 1/2" slices, see Notes for Whole30
- 6 cups chicken broth
- 1 tablespoon sugar
- ½-2 teaspoons salt depending on the salt in your Cajun seasoning
- 1 tablespoon Louisiana hot sauce
- 1 tablespoon Cajun seasoning blend see Notes for Whole30
- 2 bay leaves
- ½ teaspoon dried thyme leaves
- 1 14.5-ounce can diced tomatoes in juice
- 2 teaspoons gumbo filé powder divided, optional, see Notes
- 1 tablespoon avocado oil or more bacon grease
- 1 10-ounce package frozen cut okra thawed
- 1 tablespoon white vinegar
- 1 ½ pounds uncooked medium shrimp peeled and de-veined
- 1 tablespoon worcestershire see Notes for Whole30 and gluten-free
- Steamed rice for serving, optional
- Fresh parsley chopped, for serving, optional
- Make a roux by whisking flour and bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Whisk constantly, cooking until it turns a rich, mahogany-brown color, 20-30 minutes. Watch heat carefully and whisk constantly to avoid burning. Remove from heat and whisk until completely cooked.
- Pulse celery, onion, green bell pepper, and garlic in a food processor until finely chopped.
- Stir vegetables into roux , then mix in andouille sausage. Simmer over medium-low heat, 10-15 minutes or until vegetables are tender.
- Stir broth into roux and bring to a boil. Reduce heat to simmer. Mix in sugar, salt, hot sauce, Cajun seasoning, bay leaves, thyme, and diced tomatoes. Simmer over low heat for 45 minutes. Mix in 2 teaspoons filé powder.
- In a skillet, melt 2 tablespoons of bacon drippings (or avocado oil) then add okra and vinegar. Cook over medium heat, 15 minutes. Remove okra with a slotted spoon and stir into simmering gumbo.
- Add shrimp and worcestershire. Simmer an additional 45 minutes. Just before serving, stir in 2 more teaspoons of filé powder.
- Filé powder is wonderful, but it can be hard to find. Don’t stress if you don’t have it!
- Make it gluten-free: Substitute gluten-free all-purpose flour in the roux and make sure your worcestershire is gluten-free.
- Make it Whole30: With a few simple swaps, this shrimp gumbo can be Whole30 compliant!
- Leave out the sugar and the worcestershire.
- Make sure your Cajun seasoning is compliant, or make your own.
- For the roux, substitute cassava flour.
- Instead of andouille, use a compliant sausage like Bilinski’s Cajun Chicken Sausage.
- Pair the gumbo with riced cauliflower instead of steamed rice.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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