Sausage and Shrimp Gumbo Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodMain Ingredient
Interest Group


 Hot italian sausage links1 Pound, pricked with a fork
 Vegetable oil3 Tablespoon
 All purpose flour1⁄4 Cup (4 tbs)
 Celery stalks2 , chopped
 Green pepper1 , chopped
 Onion1 Medium, chopped
 Canned chicken broth/1 3/4 cups old-fashioned chicken broth14 1⁄2 Ounce
 Water1⁄2 Cup (8 tbs)
 Frozen whole okra10 Ounce
 Hot pepper sauce2 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Dried oregano1⁄4 Teaspoon
 Bay leaf1
 Large shrimp1 Pound, shelled and deveined
 Regular long-grain rice1 Cup (16 tbs), cooked as label directs

Nutrition Facts

Serving size: Complete recipe

Calories 3335 Calories from Fat 1603

% Daily Value*

Total Fat 179 g275.1%

Saturated Fat 48.8 g244.2%

Trans Fat 1 g

Cholesterol 1016 mg

Sodium 3778.3 mg157.4%

Total Carbohydrates 231 g77.1%

Dietary Fiber 18.1 g72.6%

Sugars 23.4 g

Protein 195 g389.1%

Vitamin A 66.2% Vitamin C 317.4%

Calcium 72.6% Iron 139.2%

*Based on a 2000 Calorie diet


1. Heat 5-quart Dutch oven over medium-high heat until hot. Add sausages; cook, turning frequently, until well browned, about 10 minutes. Transfer sausages to plate to cool slightly. Cut each sausage into 3 pieces.
2. Discard all but 1 tablespoon of the sausage drippings from Dutch oven. Add oil and heat over medium heat. With wooden spoon, gradually stir in flour and cook, stirring constantly, until flour mixture (roux) is brown (do not let burn). Add celery, green pepper, and onion; cook, stirring occasionally, until vegetables are tender, about 8 to 10 minutes.
3. Return sausage to Dutch oven. Gradually stir in broth, water, okra, hot pepper sauce, thyme, oregano, and bay leaf; heat to boiling over high heat. Reduce heat; cover and simmer 15 minutes. Add shrimp; cook, uncovered, until shrimp are opaque throughout, about 2 minutes. Discard bay leaf. Place scoop of rice in large shallow soup bowls and top with gumbo.