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shrimp and sausage gumbo

Shrimp and Sausage Gumbo

Our Test Kitchen doesn't claim that this is the best gumbo recipe you'll ever try—they know that's the one you grew up eating. But this one is their absolute favorite, and we knew you'd love how easy it is to make.


- 1 pound shrimp, peeled and deveined

- 1 pound smoked sausage, sliced

- 1/4 cup olive oil

- 1 onion, diced

- 1 green bell pepper, diced

- 2 stalks celery, diced

- 4 cloves garlic, minced

- 1 cup okra, chopped

- 1 can diced tomatoes

- 1 cup chicken or seafood broth

- 1 teaspoon Cajun seasoning

- 1 teaspoon dried thyme

- 1/2 teaspoon dried oregano

- Salt and pepper to taste

- Cooked rice for serving


1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the sliced sausage and cook until browned, about 5 minutes.

3. Remove the sausage from the pot and set aside.

4. In the same pot, add the onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.

5. Add the chopped okra and cook for another 2 minutes.

6. Pour in the can of diced tomatoes and stir to combine.

7. Add the Cajun seasoning, dried thyme, and dried oregano. Stir to evenly coat the vegetables.

8. Pour in the chicken or seafood broth and bring to a simmer.

9. Add the cooked sausage back into the pot and stir.

10. Gently add the shrimp to the pot and cook for 3-4 minutes, until they turn pink and are cooked through.

11. Season with salt and pepper to taste.

12. Serve the gumbo over cooked rice, garnishing with extra Cajun seasoning if desired. Enjoy!

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