Easy Gumbo Recipe with Shrimp and Sausage

A bowl of easy shrimp and sausage gumbo.

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

2 Tablespoons Neutral Oil canola or vegetable oil will work well here.
½ cup sweet onion chopped
1 cup celery chopped, about two good sized stalks.
1 cup green bell pepper chopped, 1 medium pepper
1 cup red bell pepper chopped, 1 medium pepper
4 cloves garlic minced
⅓ cup all-purpose flour
¼ cup neutral oil vegetable or canola work well here.
3 cups chicken broth
½ teaspoon ground red chile pepper Cayenne, or red chile pepper
½ - 1 Tablespoon Creole Seasoning or Cajun seasoning. Start with ½ tablespoon, some brands can be quite spicy.
1 ½ cups fresh okra sliced. Or one 10 ounce package frozen cut okra
8 ounces andouille sausage fully cooked, sliced
1 bay leaf
½ pound large shrimp shelled, deveined and tails removed
3 cups hot cooked rice
Tabasco sauce

Instructions

In a skillet heat the two tablespoons oil. Add onion, celery and peppers. Cook, stirring until softened. About 5 minutes. Add garlic and cook until fragrant. About 1 minute. Remove from heat.
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 low. Cook and stir about 15 minutes or till roux is dark reddish brown and has a nutty aroma.
Gradually stir in chicken broth, stirring.
Add cooked vegetables, creole seasoning, bay leaf and ground red pepper, sausage and okra.
Bring to simmer. Cook covered for about 15 minutes or until okra is tender.
Stir in shrimp and cook until done, about 3 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