Shrimp and Sausage Gumbo

04 September, 2015

Shrimp Recipes

Shrimp and Sausage Gumbo

This authentic Louisiana Shrimp and Sausage Gumbo Recipe is a Louisiana classic and will definitely have your family coming back for seconds.


  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside
  2. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stiring constantly, until the roux is light brown, about 4 minutes.
  3. Add the onion, bell pepper, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth.
  4. Bring to a boil. Add the sausage, okra, salt, cayenne, Tabaso sauce, and bay leaves, cover, reduce the heat to medium-low and simmer for 20 minutes.
  5. Stir in the Wild Caught Gulf Shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes.
  6. Remove the bay leaves and serve in soup bowls over rice.


  • 2 tablespoons vegetable oil
  • 1 pound andouille (or other spicy smoked sausage), cut crosswise into 1/4-inch thick slices
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped yellow onion
  • 1/2 cup seeded and chopped green bell pepper
  • 1 garlic clove, minced
  • 2 cups chicken broth
  • 2 cups sliced fresh okra or one (10-ounce) package frozen okra, thawed (Optional)
  • 1/2 teaspoon salt, or more to taste
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 1/2 teaspoon Tabasco
  • 2 bay leaves
  • 1 pound Louisiana Seafood Wild Caught Gulf Shrimp, peeled and deveined
  • 1/4 chopped green onions (green section only)
  • Hot cooked long-grain white rice

Enjoy this authentic cajun style Lousiana classic dish. Serves 6.


Back to Homepage

go back to the top