Shrimp & Sausage Gumbo
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
A classic Louisiana gumbo with spicy Italian sausage, shrimp, and a dark roux, served over rice. This hearty stew is packed with okra, bell pepper, and aromatic herbs.
Ingredients
- 1 lb hot Italian sausage links casings pierced with a fork
- 3 tbsp vegetable oil
- 2 cup all-purpose flour
- 2 celery cut into 2-inch pieces
- 1 medium green bell pepper cut into 2-inch pieces
- 1 medium onion cut into 2-inch pieces
- 1 3/4 cup chicken broth
- 1 frozen whole okra thawed
- 2 tsp hot pepper sauce
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 bay leaf
- 1 lb large shrimp shelled and deveined, with tails left on
- Cooked long-grain white rice for serving
- Oregano sprigs for topping (optional)
Nutrition (per serving, estimated)
Estimated based off 14 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 126 mg
- Iron: 7.2 mg
- Magnesium: 55 mg
- Phosphorus: 230 mg
- Potassium: 542 mg
- Zinc: 2.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp vegetable oil
- 2 cup all-purpose flour
- 1 3/4 cup chicken broth
- 2 tsp hot pepper sauce
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 bay leaf
Prepare
- 1 lb hot Italian sausage links, casings pierced with a fork
- 2 celery, cut into 2-inch pieces
- 1 medium green bell pepper, cut into 2-inch pieces
- 1 medium onion, cut into 2-inch pieces
- Thaw 1 frozen whole okra
- 1 lb large shrimp, shelled and deveined, with tails left on
- Cooked long-grain white rice, for serving
- Oregano sprigs, for topping (optional)
Let's Cook
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Step 1.
Heat a large Dutch oven over medium-high heat until hot. Add the sausage links and cook, turning often, until very brown on all sides, about 10 minutes. Use a slotted spoon to transfer the sausages to a plate and let cool slightly, then cut each sausage crosswise into thirds.
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Step 2.
Discard all but 1 tablespoon of the drippings from the Dutch oven. Add the vegetable oil and heat over medium heat until hot. Stir in the flour until blended and cook, stirring frequently, until the flour turns dark brown (like a dark roux) but not burned, about 5–7 minutes.
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Step 3.
Add the celery, green bell pepper, and onion pieces to the roux and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
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Step 4.
Return the sausage pieces to the Dutch oven. Gradually stir in the chicken broth, thawed okra, hot pepper sauce, dried thyme, dried oregano, bay leaf, and ½ cup water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
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Step 5.
While the gumbo simmers, prepare the cooked rice according to package directions or use frozen rice heated in the microwave.
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Step 6.
After simmering, add the shrimp to the pot and cook uncovered until the shrimp turn opaque throughout, about 2 minutes. Remove and discard the bay leaf.
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Step 7.
To serve, divide the cooked rice equally among 6 bowls and ladle the gumbo over the rice. Top with fresh oregano sprigs if desired.