Easy Gumbo Recipe with Shrimp and Sausage

This Easy Gumbo Recipe Has the Flavor of a gumbo that you've spent hours preparing. Ready in about 45 minutes, this is a weeknight dinner recipe you'll want to keep on your meal plan rotation.

Course Soup, Stews and Chilis

Cuisine Creole

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 954kcal

Author Lea Ann Brown

Ingredients

1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup sweet onion chopped
1/2 cup celery chopped, about two good sized stalks.
1/4 cup green pepper chopped
1/4 cup red pepper chopped
4 cloves garlic minced
1/4 teaspoon ground red pepper
1 Tablespoon Creole Seasoning or Cajun seasoning
3 cups chicken broth heated
1/2 pound shrimp medium and deveined
8 ounces andouille sausage fully cooked
1 1/2 cups sliced okra or one 10 ounce package frozen cut okra
2 bay leaves
3 cups hot cooked rice
Tabasco sauce

Instructions

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.
Stir in onion, celery, peppers, garlic, black pepper, creole seasoning and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often.
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. Finish with a few shakes of Tabasco Sauce.

Notes

How do I know when the roux is done? Once you start cooking the roux, stir it often. The flour and oil mixture will turn to a red brown color and will take on a nut-like odor.

Can I freeze this gumbo? Yes, simply place the soup (minus the rice) in an airtight container. The gumbo will keep in the freezer for 4 - 6 months. Gently reheat it on the stovetop in a saucepan when ready to eat. Freeze rice separately.

Ingredient Swaps: Switch out the shrimp with chicken. You'll just have to add the chicken a little sooner, as it will take a bit longer to cook. Small chunks should take about 10 minutes.

Nutrition