Shrimp & Sausage Gumbo

The key to making this recipe quick and easy is using the flour as a thickener, rather than sweating over making a perfect roux, which saves about 30 minutes.


  • 2 tablespoons canola oil
  • 1/3  cup + 1 tablespoon  all-purpose flour
  • 1 lb raw Andouille sausage
  • 2  cups  finely chopped onion
  • 1 1/2  cups  finely chopped green bell pepper (about 1 large)
  • 4  celery stalks, thinly sliced
  • 4  garlic cloves, minced
  • 1  cup  water
  • 4 cups (32 oz) chicken stock, divided
  • 2  teaspoons Cajun seasoning
  • 1  teaspoon  salt
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 1/4  teaspoon  crushed red pepper
  • 1 teaspoon cayenne pepper (optional for extra spice)
  • 1  (16-ounce) bag frozen cut okra
  • Juice of half a lemon
  • 1  pound  peeled and deveined medium shrimp
  • 3  cups  hot cooked long-grain white rice
  • Hot pepper sauce (optional)


Place flour in a small skillet; cook 5 minutes over medium heat or until flour is toasty brown, stirring constantly. Place in a small bowl; cool.

Heat the oil in large Dutch oven over medium-high heat.  Remove sausage from casings and cook for 3 minutes, crumbling with a spoon. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.

Combine toasted flour and 2 cups of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining chicken broth, Cajun seasoning, 1/2 teaspoon salt, thyme, bay leaves, Worcestershire, crushed red pepper, cayenne pepper, and okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Add shrimp and lemon juice; cook 3 minutes or until shrimp are done.  Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.

Try this: replace 1 cup water with 12 oz amber beer.

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