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shrimp sausage gumbo

Shrimp & Sausage Gumbo

You might be wondering why we call for shrimp with the tails on for this Louisiana classic. Though it won’t make or break your gumbo, shrimp shells have SO much flavor, so we always prefer to keep them on.


- 1 pound shrimp, peeled and deveined

- 1 pound smoked sausage, sliced

- 1 onion, diced

- 1 green bell pepper, diced

- 2 stalks celery, diced

- 3 cloves garlic, minced

- 1 can diced tomatoes

- 1 cup chicken or vegetable broth

- 2 tablespoons olive oil

- 1 teaspoon Cajun seasoning

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- Salt and pepper, to taste

- Rice (optional)


1. Heat olive oil in a large pot over medium-high heat.


2. Add the diced onion, bell pepper, celery and minced garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.


3. Season the vegetables with the Cajun seasoning, thyme and oregano. Stir to combine.


4. Add the sliced smoked sausage to the pot and cook for another 5 minutes, until it begins to brown.


5. Pour in the can of diced tomatoes and chicken or vegetable broth. Stir to combine.


6. Reduce the heat to medium and let the gumbo simmer for 15 minutes, stirring occasionally.


7. While the gumbo is simmering, season the shrimp with salt and pepper.


8. Add the seasoned shrimp to the pot and let them cook for 5-7 minutes, until they turn pink and are cooked through.


9. Taste and adjust seasoning as needed.


10. Serve the shrimp and sausage gumbo over a bed of rice, if desired. Enjoy!

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