Shrimp and Sausage Gumbo

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours


  • 1 pound sliced andouille 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 T. Creole or Cajun seasoning or Essence of Emril
  • 1 bay leaf
  • 1 pound medium shrimp
  • 1/2 cup white wine
  • 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-low 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.
  • Deglaze the pan with the wine and add to the pot.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. Add salt and pepper, to taste.
  • Serve the gumbo over hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions.

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