Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo


  • 1 lbs hot Italian sausage links pricked several times with fork
  • 3 tbl Vegetable Oil
  • 1/4 cup All-Purpose Flour
  • 1 medium green pepper chopped
  • 1 medium Onion chopped
  • 2 cloves garlic finely chopped
  • 2 medium stalks celery chopped
  • 14 1/2 ounces Chicken Broth
  • 14 1/2 ounces stewed tomatoes
  • 1 cup Water
  • 10 ounces frozen sliced okra thawed
  • 1 Bay Leaf
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/2 tsp Salt divided
  • 1 1/2 cups regular long-grain white rice
  • 1 1/2 lbs shrimp shelled and deveined


  • Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently.
  • Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch- thick diagonal slices.
  • While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.)
  • Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly.
  • Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.
  • Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high.
  • Reduce heat to low; cover and simmer 30 minutes to blend flavors.
  • Meanwhile, prepare rice as label directs.
  • In medium bowl, toss shrimp with 1/4 teaspoon salt.
  • Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.
  • To serve, discard bay leaf. Serve gumbo in large bowls. Top each serving with a scoop of rice. Makes about 10 cups.

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