Easy Gumbo Recipe


Well heck, the weekend is over and lazy lingering over prepared meals is replaced with quick work week dinners. This is a recipe that I’ve had for years. A version of gumbo that has the flavor of a dish that you’ve spent hours fussing over, but actually comes together pretty quickly. Depending on how fast your can slice and dice, I’d say this is a 45 minute meal. It can be made with chunks of chicken breast instead of the shrimp, but the Andouille sausage is a key factor to the gumbo experience and I just can’t imagine substituting it for any other smoked sausage.  Let’s take a look at this easy gumbo recipe.

Okra, shrimp, red and green bell peppers swim in a broth colored with roux and flavored with onions, bay leaves, garlic and crushed red pepper, And with a side of steamed white rice, you’ll be digging out your Louie Armstrong CD’s.

With just the two of us, this recipe made plenty for welcome leftovers the next evening.  When storing leftovers in the refrigerator, place rice and soup in separate containers, reheat separately and then bring them back together in the soup bowl. The texture of the rice is much happier that way. And only a gentle reheat of the soup is needed, we don’t want rubbery shrimp.

Easy Sausage Shrimp Gumbo
Recipe type: Soup/Stew
Cuisine: Creole
  • ⅓ cup all-purpose flour
  • ¼ cup cooking oil
  • ½ cup sweet onion, chopped
  • ¼ cup green pepper, chopped
  • ¼ cup red pepper, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon ground red pepper
  • 3 cups chicken broth, heated
  • ½ pound medium shrimp, deveined
  • 8 ounces fully cooked andouille sausage
  • 1½ cups sliced okra or one 10 ounce package frozen cut okra
  • 2 bay leaves
  • 3 cups hot cooked rice.
  1. For roux, in a large heavy saucepan or Dutch oven combine flour and oil, stir till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes or till roux is dark reddish brown.
  2. Stir in onion, celery, peppers, garlic, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often.
  3. Gradually stir in hot chicken broth, sausage, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till okra is tender. Stir in shrimp and cook until done, about 2 minutes. Discard bay leaves. Serve in bowls with rice.

Easy Sausage Shrimp Gumbo…It’s What’s for Dinner.


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  1. says

    It is definitely gumbo weather today! Gumbo was a staple at our house when I was growing up (my dad loved it). It has been too long since I have had a bow. This looks wonderful.

    • Lea Ann says

      I’ve made gumbo that’s better than this and took much longer, but this is a good quick recipe. I’d love to have your family recipe.

  2. says

    Great recipe Lea Ann. My hubby will be all over this one as soon as I share it with him. We are always looking for recipes with shrimp and a few trips to New Orleans have made us lovers of all things Creole and Cajun. Thanks.

  3. says

    I would love everything but the okra. I just can’t get over the way it feels in my mouth. But everything else sounds delicious. We went from mild dry days to steady rain almost overnight and its time for the slow simmered dishes are what we love.

  4. says

    The people I know that do Cajun and Creole cooking not only require it MUST be andouille, they are also very picky about the specific brand used too. But since we don’t live down there, it’s not available.

    • Lea Ann says

      I’ve found that Whole Foods carries a really flavorful andouille. Now it I could just compare it to what the experts think is the best. I can’t find tasso here. :/

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