Smoked sausage and shrimp gumbo

Smoked Sausage and Shrimp Gumbo Recipe

This recipe makes a spicy seafood dinner packed with flavor from the smoked sausage. Serve over rice.


½ Cup oil

½ Cup flour

1 Onion - diced

1 Green pepper - cored and diced

3 Celery stalks - diced

4 Garlic cloves - minced

1½ pound smoked sausage - sliced

2 Cups sliced okra

8-10 cups beef broth (chicken, vegetable broth or seafood stock also work fine)

1 Can (28 oz) diced tomatoes

1 Tbsp salt

2 Tsp ground black pepper

½ Tsp cayenne pepper

½ Tsp ground white pepper

1 Tsp dried thyme

1 Pound shrimp - peeled and deveined

Cooked rice


With the oil and flour, make a medium dark roux. Add the oil to a pot and heat on medium/low heat. Whisk in the flour, a little at a time and cook, whisking constantly, until the roux becomes smooth with no lumps. Continue to cook, stirring constantly with a wooden spoon until the roux reaches a hazelnut brown colour.

Stir in the onion, pepper and celery and cook at medium high heat for 5-7 minutes.

Add the smoked sausage and okra. Cook, stirring often, for another 8-10 minutes.

Add the broth, tomatoes and spices. Bring to a boil and then lower heat to a simmer. Let the gumbo cook at a very low boil for about 1 - 2 hours

With about 20-30 minutes prior to serving, stir in the shrimp.

Ladle the gumbo in a bowl and top or stir in a couple spoonfuls of rice.