Marjani Moore, MS, RD
- Oct 11, 2023
- 3 min read

BEST DAIRY-FREE SHRIMP & SAUSAGE NEW ORLEANS STYLE GUMBO

Updated: Mar 7

Marjani Moore, MS, RD (That Dairy Free Dietitian).

National Gumbo Day is October 12th! Let’s celebrate with a delicious and authentic New Orleans style Dairy-Free Shrimp and Sausage Gumbo. Gumbo is a soup/stew that is made from combinations of meat (chicken, ham, beef, sausage, etc.), seafood, and vegetables that is served hot over cooked rice. The dish can be thickened with file, okra, roux, or a mix of all. My recipe combines hearty vegetables, sausage, shrimp, and a side of brown rice.

Here is my dairy-free shrimp & sausage New Orleans-style gumbo recipe that dairy-free and even milk lovers will ENJOY!

Please let me know what you think and send pictures of your creations in the comments!

Step 1: PREP - Slice the andouille sausage, chop the onion, chop the green pepper, chop the celery, chop the okra (if not already chopped and frozen), and cook rice according to the package.

Step 2: COOK SAUSAGE - In a large stockpot over medium heat, pour in 1/4 cup of oil. Once the oil is simmering and hot, gently swirl the pot to coat the bottom.

Step 3: COOK SAUSAGE - Place the sausage rounds into the pot. Sauté the sausage for about 2-3 minutes per side (stirring often). Once golden brown on both sides, remove the sausage rounds and place them on a plate or cutting board. Tent the sausage with foil and set aside.

Step 4: SAUTÉ THE VEGETABLES (aka "The Trinity") - In the same pot over medium heat, add the chopped onion, chopped green pepper, and chopped celery. Sauté the mixture, stirring often, until the vegetables are golden brown and translucent (about 4-5 minutes).

Step 5: SAUTÉ THE VEGETABLES (aka "The Trinity") - Then add in the minced garlic and continue mixing along with the "trinity" mixture until the garlic is fragrant (about 1 minute).

Step 6: SAUTÉ THE VEGETABLES (aka "The Trinity") - Next, use a slotted utensil to transfer the vegetables to a clean plate or cutting board and set aside.

Step 7: Wipe the pot as clean as you can for the next step.

Step 8: ROUX TIME - Pour in the remaining 2/4 cup of oil over medium-high heat. Once the oil is hot and simmering, with one hand, slowly sprinkle in the flour just a little at a time ("Salt Bae" style), while stirring continuously with a wooden utensil in the other hand to prevent lumping. *Tedious work time for the roux (don't worry it will be worth it)! Reduce the heat to medium-low. Continuously stir the roux until it appears a rich chocolate color, about 20-30 minutes (It is very important to stir constantly during this time to build flavor and prevent burning the roux; I suggest turning on a podcast, watching TV, or listening to music to help pass the time).

Step 9: GUMBO TIME - Once the roux appears chocolately-brown, add the sausage, sautéed trinity mixture, cajun seasoning, ground white pepper, and bay leaves.

Step 10: GUMBO TIME - Mix to combine.

Step 11: GUMBO TIME - Then slowly pour in the chicken broth. Give the pot a good stir until everything is well mixed and combined. Increase the heat to medium-high and bring to a simmer. Then reduce heat to medium and cover the pot with a lid. Let simmer for 20 minutes.

Step 12: GUMBO TIME - Add okra and raw shrimp into the pot, stirring well to combine.

Step 13: GUMBO TIME - Reduce heat to low and let simmer for another 7-10 minutes until the shrimp is pink. Sprinkle in the gumbo filé and a few dashes of hot sauce (to taste), stir, and cook for 5 more minutes. Next, remove the pot from heat and let the gumbo sit for a few minutes. Taste the gumbo and adjust with more cajun seasoning, if desired.

Step 14: IT'S READY - Ladle cajun gumbo into serving bowls. Carefully add a side of cooked rice next to/or on top of the gumbo, and garnish with sliced scallions or chopped parsley. ENJOY!