This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.
Sausage And Shrimp Gumbo Ingredients
1 (14 ounce) package Hillshire Farm Smoked Sausage
cup cooking oil
cup flour
1 onion, chopped
1 green bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 cup chopped celery
1 cup frozen sliced okra
2 cloves garlic, chopped
2 teaspoons Cajun seasoning
2 cups chicken broth
teaspoon hot pepper sauce
teaspoon ground black pepper
Salt to taste
pound large raw shrimp, peeled, deveined
3 cups hot cooked long-grain white rice
How to Make Sausage And Shrimp Gumbo
Cut sausage into 1/2-inch slices; set aside.
Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
Ladle gumbo into bowls with rice.
Sausage And Shrimp Gumbo Nutritions
Calories: 485.5 calories
Carbohydrate: 36.2 g
Cholesterol: 98.9 mg
Fat: 28.8 g
Fiber: 3 g
Protein: 18.3 g
SaturatedFat: 8.7 g
ServingSize:
Sodium: 847.8 mg
Sugar: 2.6 g
TransFat:
UnsaturatedFat:
Sausage And Shrimp Gumbo Reviews
We really liked this I followed the recipe very closely. My only deviation was to cut the hot pepper sauce to 1/4 teaspoon, and this was enough heat for us. Though the roux took a few minutes more than the recommended time to develop its color, it provided richness and complexity that was very satisfying.
Delicious Omitted okra. Cooked the roux for 30 minutes for a rich broth. Hot sauce on table for individual use but not in cooking. Husband is Cajun and he loved it. Will certainly make again.
I have to agree, not a big fan of boiling sausage but when put together with all the other ingredients, it was fab
It was very easy to make. Well written instructions. I omitted the red pepper only because I didnt have one, and added a can of tomato, okra, and corn (drained). It all worked out nicely.
The roux was flavorless. I kept adding more Cajun spice. But it never really flavored it very well. I tasted the seasoning and it tasted like it was right but I dont think I will make this recipe again.
GREAT gumbo this one will be added to the regular staples menu for sure. some fairly insignificant mods that just felt right: -used EV olive oil/quinoa flour for rue. -doubled the garlic (can never have too much garlic)-used nitrate free spicy beef andouille sausage & sauteed for a few minutes ahead of time in evoo/garlic on med-high heat to get a good sear (b/c i prefer anything in the hot dog family burned at least a little). -used a little more broth than called for for added soupage-added a couple diced jalapeos.-used chili garlic cholula for the pepper sauce-seasoned up the cooked rice with s/p, cholula, splash of worcestershire just before serving
Great gumbo. Easy to make and tasted great. You can adjust the amount of spice with less Cajun sea song and hot sauce. I used what was recommended and it had a good amount of kick. But I like spicy. I didnt substitute or leave out any of the ingredients and pretty much followed the recipe to a T.
Just got done eating a bowl of this gumbo I followed the recipe except I used an andulle sausage made locally at Costanzas sausage didnt add any salt and used a jalapeo instead of the pepper sauce i also browned up the sausage in a fry pan to give it some color before boiling it with the rest of the ingredients. it was wonderful very tasty will definitely make this dish again.
Yum I left out hot sauce and added 1t seasoning salt and 1/4t gumbo file. Will definitely make again
First time Ive ever made a roux or gumbo and it turned out amazing Will definitely make this again and again, especially when shrimp is in season Pairs up well with corn muffins.
Did not make any changes & will most DEFINITELY be making this again
We loved this I added a can of diced tomatoes and another teaspoon of Cajun seasoning. Loved how easy it was compared to the half day versions. Thank you
I added half a pound of chicken cut into cubes (2 pieces fit on a spoon). I put it in with the veggies but left out the okra. I doubled the cajun seasoning. Plan on making it again on our next snow day.
This was pretty good Im not a huge gumbo fan, but made it for my husband. He loved it and I really liked it. He had another recipe to use, but I couldnt find it so went to my trusted all recipes website. We had a can of stewed tomatoes and tomato sauce to use for his recipe. I decided to had half of each just to give this gumbo more flavor and color. In my opinion it might have been a bit bland without the added tomato. Otherwise, great recipe and Ill make it again some day :).
I love this recipe
This is my fave and the sausage was a success
Delicious Used Andouille sausage and substituted yellow pepper for the green and couple shakes of Cayenne pepper instead of hot sauce as we didnt have any :) Will definitely make again.
Substituted andouille sausage for smoked for a bit of a kick and served with brown rice. Otherwise followed recipe as written. Wonderfu Be ready for the kick. Its a keeper.
I added a little cornstarch to thicken it up and a tiny splash of root beer extract to give it the fil powder taste. I used Creole seasoning instead of Cajun seasoning but added just a very tiny amount of cayenne pepper. A little spicy but it didnt overpower it. Great recipe with fried green tomatoes and honey cornbread
Fast and fabulous I added a can of diced tomatoes and a can of lump crab meat. Served over jasmine rice. A big hit
Ive never made gumbo and this was great I added a teaspoon of tapatio for an extra kick. I didnt use shrimp but it still turned out wonderful.
Fantastic recipe I omitted the green pepper and instead added fresh corn - cut off 2 ears and 2 fresh tomatoes, peeled with seeds removed. Also I used all natural smoked chicken sausage with Italian seasoning. It is spicy enough without the pepper sauce; its good to let each person add as they need. Will definitely make again.
Amazing flavor, easy to make with little time involved. Veggie preps easily done ahead of time.
This is really good and so easy to make. Definitely on my saved list of exceptional gumbo
Definitely making it again. It was so good. I made it as directed except I put in only half the spices called for. I knew Id have some guests here that wouldnt like that much spice. The hot sauce was put on the table for those who wanted it hotter.
I make this every couple of months I love it so much Im not a stickler to the measurements but I follow the recipe pretty well. Its always a hit in my home. And the neighbors really enjoy the leftovers.
So good doubled the recipe and it came out perfectly
I followed the recipe exactly, except I used andouille sausage, and my husband and I loved it Would definitely make this over and over again.
Absolutely Delicious The kids and hubby loved it
Loved this The house smelled great I only had shrimp on hand so I doubled the amount of shrimp to make up for the absence of sausage. I substituted the cayenne for 1 teaspoon chili garlic sauce and used chicken bullion with water instead of chicken broth. Vegetables were cooked a little to long for my liking, but overall great dish
Delicious. Quick and easy.
Becoming my new comfort food, swapped okra with cauliflower rice and sausage with turkey sausage.
GREAT BASIC RECIPE easy to make nd delicious. I used all fresh ingredients and seasoned with what we like. Yum
Excellent recipe overall, only I subbed andouille sausage for authenticity.
I left out the okra, and it tasted very good
No changes
We love spicey This was perfect for a cold snowy day. Only thing I changed is that I added 2 more cups of water (we like to have some broth with our gumbo) and added a chopped tomato.
This is very deliciousI did add more spice and doubled the amount of rue.I will definitely make this again.
This was really tasty. I increased the broth to 5 cups and added a can of diced tomatoes. Nice level of heat with the seasoning in the recipe.
I didnt have any celery so I added corn cut off the cob (2) and leftover boiled red potatoes diced, 2 cans of chicken broth 15 oz., prepared diced garlic about 3 Tblsp, My husband doesnt like rice very much so I just let it cook down a little and we ate it as a pretty thick soup or stew. It was Great
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