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How to Make Sausage and Shrimp Gumbo

I love to eat so learned to cook over the years. I also enjoy sharing the little I know with interested others.

Sausage and Shrimp Gumbo

Sausage and Shrimp Gumbo

Flavorful and Hearty Sausage and Shrimp Gumbo

This recipe makes a flavorful pot of hearty gumbo. It’s not too spicy, but you can adjust that to your liking if spice is your thing. This is the perfect dish to serve over rice for a cozy winter warm-up—or you might even serve it at a rockin' summer social. Either way, it’s sure to be a hit with all your family and friends, and I’m betting they’ll ask you to make it again and again.

This sausage and shrimp gumbo recipe is super easy to make, too, particularly if you follow these few words of advice:

Pro Tip: Prep Everything First!

Prepare (cut, chop, mince, measure, etc.) all your ingredients first. If you start off making a roux and then turn away to chop celery, onions and green peppers, you might just end up with a do-over on the roux. When the recipe says to stir the roux constantly, you need to stir the roux constantly, meaning there won’t be time to turn away and chop veggies and sausage at that point. Additionally, once the roux is cooked to perfection, you’ll want to add the cut-up ingredients immediately . . . remember to gather and prepare (cut, chop, mince, measure, etc.) all your ingredients first!

Ingredients

  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 1 small yellow onion, diced
  • 1 medium green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 package smoked sausage, bias cut, 1/4-inch slices
  • 1/2 teaspoon red chili flakes
  • 2 teaspoons Old Bay seasoning
  • 1-2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 can diced tomatoes, mild
  • 1 pound shrimp, frozen, peeled, deveined, tail-on
  • 1 small bag okra, frozen (optional)
  • 1 small container mushrooms, sliced (optional)
  • 2 cups basmati white rice, cooked

Instructions

  1. Prepare your ingredients. Dice the onion, chop the bell pepper and celery, mince the garlic (I personally buy and use minced garlic in a jar, but nothing beats freshly minced garlic, so, your call). Finally, bias-cut the smoked sausage into slices approximately ¼-inch thick. Set all these ingredients aside in bowls and other appropriate containers so they are ready to use when you’re ready to use them.
  2. Make a roux. In a large Dutch oven or other pot, add melted butter and flour and cook over medium heat, stirring constantly until roux starts to turn a light, nutty brown color. This will take at least 5-10 minutes.
  3. Add the onions, celery, bell pepper to the roux and stir. Continue to cook over medium heat for about 3-5 minutes, or until the vegetables start to soften and become lightly translucent.
  4. Next, add the smoked sausage and stir until everything is mixed together.
  5. Add chicken broth, garlic, red chili flakes, Old Bay seasoning, bay leaves, salt, pepper and Rotel tomatoes. Stir until all ingredients are incorporated. If you are going to use mushrooms, now is the time to add them to the liquid stew in the pot.
  6. Bring the gumbo to a boil, then reduce heat to low. Simmer on low heat for 1 hour, and add shrimp and frozen okra (again, if you are going to use okra) about 15 minutes before serving.
  7. Serve over prepared basmati rice and enjoy!

Step-by-Step Photo Guide

1. Prepare your ingredients. Dice the onion, chop the bell pepper and celery, mince the garlic (I personally buy and use minced garlic in a jar, but nothing beats freshly minced garlic, so . . . your call). Finally, bias-cut the smoked sausage into slices approximately ¼-inch thick. Set all these ingredients aside in bowls and other appropriate containers so they are ready to use when you’re ready to use them.

how-to-make-sausage-and-shrimp-gumbo
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2. Make a roux. In a large Dutch oven or other pot, add butter and flour and cook over medium heat, stirring constantly until roux starts to turn a light, nutty brown color. This will take at least 5-10 minutes.

3. Add the onions, celery, bell pepper and garlic to the roux and stir. Continue to cook over medium heat for about 3-5 minutes, or until the vegetables start to soften and become lightly translucent.

4. Next, add the smoked sausage and stir until everything is mixed together.

how-to-make-sausage-and-shrimp-gumbo

5. Add chicken broth, garlic, red chili flakes, Old Bay seasoning, bay leaves, salt, pepper and Rotel tomatoes. Stir until all ingredients are incorporated. If you are going to use mushrooms, now is the time to add them to the liquid stew in the pot.

6. Bring the gumbo to a boil, then reduce heat to low. Simmer on low heat for 1 hour, and add shrimp and frozen okra (again, if you are going to use okra) about 15 minutes before serving.

how-to-make-sausage-and-shrimp-gumbo

7. Serve over prepared basmati rice and enjoy!

© 2020 greg cain

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