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Print Recipe

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo Recipe

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 pound andouille (or other spicy smoked sausage), cut crosswise into 1/4-inch-thick slices
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped yellow onions
  • 1/2 cup seeded and chopped green bell peppers
  • 1 garlic clove, minced
  • 2 cups chicken broth
  • 2 cups sliced fresh okra or one (10-ounce) package frozen sliced okra, thawed
  • 1/2 teaspoon salt, or more to taste
  • 1/2 teaspoon cayenne, or more to taste
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 2 bay leaves
  • 1 pound medium-size shrimp, peeled and deveined
  • 1/4 cup chopped green onions (green part only)
  • Hot cooked long-grain white rice

Directions:

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes.
  2. Remove the sausage with a slotted spoon and set aside.
  3. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat.
  4. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes.
  5. Add the onions, bell peppers, and garlic, and cook, stirring frequently, until soft, about 5 minutes.
  6. Gradually stir in the broth and blend until smooth. Bring to a boil.
  7. Add the sausage, okra, salt, cayenne, TABASCO® Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20
  8. Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes.
  9. Remove the bay leaves and serve in soup bowls over rice.

Makes 8 servings.

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