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Sausage and Shrimp Gumbo

User Rating 5 Star Rating (1 Review)


Sausage and Shrimp Gumbo

Sausage and Shrimp Gumbo

Diana Rattray
I put a few of the shrimp in the gumbo early along with the sausage to give this sausage and shrimp gumbo recipe more of the shrimp flavor. If you're concerned about fat content, prepare the gumbo a little in advance and skim excess fat off the cooled soup.

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours


  • 1 pound sliced andouille sausage or other smoked sausage
  • 2 to 3 teaspoons vegetable oil
  • 6 cups chicken broth
  • 2 cans (14.5 ounces each) tomatoes, diced
  • 1/2 cup Canola oil or olive oil
  • 1/2 cup flour
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 red bell pepper, chopped
  • 1 yellow or green bell pepper, chopped
  • 2 teaspoons vegetable oil
  • 1 1/2 cups fresh or frozen thawed okra slices
  • 1 teaspoon Creole or Cajun seasoning
  • 1 bay leaf
  • 1 pound medium shrimp
  • salt and pepper, to taste
  • hot boiled rice
  • chopped fresh parsley or sliced green onions for garnish


In a skillet over medium heat, brown the sausage in 2 to 3 teaspoons of oil; remove sausage to a plate and set aside.

In a large kettle or Dutch oven, combine the chicken broth and tomatoes. Put over medium heat.

In a large skillet over medium-high heat, combine the 1/2 cup of oil and the flour. Cook, whisking constantly, until the mixture is medium to deep brown. Don't let the mixture burn. Add the chopped onion, celery, and bell pepper and cook, stirring constantly with a spoon, until vegetables are softened. Stir the vegetable mixture into the simmering broth mixture.

Put the skillet back on the heat and add 2 teaspoons of oil; reduce to medium. Add the okra and cook, stirring, until lightly browned and not ropy/sticky.

Add the okra to the pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage. Cover and cook, stirring occasionally, over medium-low heat for 1 hour. Add the shrimp and cook for 15 to 20 minutes longer, until shrimp is cooked. Taste and add salt and pepper, to taste.

Serve the gumbo over hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions.

More Recipes
Classic Chicken Gumbo
Chicken and Sausage Gumbo With Tomatoes
Seafood Gumbo

User Reviews

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 5 out of 5
yum!, Member mimitab

i used this recipe the first time i made gumbo and it was pretty easy to do..the trickiest part was cooking the flour oil mixture especially since solicitors showed up right in the midst of it and wouldnt leave, but i managed.. now what you have to understand is that my husband is the pickiest most finicky eater of all time, the last thing he will ever do is eat leftovers or eta more than a few bites of the majority of what i make for him..even if he likes it, unless he is starving, its ;like trying to feed a giant 2 year old.. anyways..i thought i would try this out and he ate this gumbo for 3 days in a row..for lunch, breakfast, dinner...he wouldnt stop..it was crazy... im making it again tonight.

16 out of 18 people found this helpful.

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