sausage gumbo

You absolutely NEED this shrimp and sausage gumbo recipe from Delish.com in your back pocket. 

Easy Shrimp & Sausage Gumbo

butter

c. all-purpose flour

onion

green bell pepper, chopped

celery ribs, chopped

garlic,

andouille sausage, sliced into 1/2" pieces

tbsp. cajun seasoning (without salt)

kosher salt

black pepper

bay leaf

tomatoes

chicken broth

shrimp,

green onions, sliced

white rice,

Have you had authentic New Orleans gumbo?

Very easy to make , family loved it. I did add okra at the end with the shrimp and green onions. Worked out well. Thanks for the recipe, it’s a keeper!!

When adding shrimp to a recipe, I prefer to peel the critters completely; in order to retain the flavor from the shells, I boil them in a cup of water, and use that as part of the broth. This maintains the seafood flavor, and makes an easier eaten gumbo because no one has to deal with the shrimp tails. This method worked well for this yummy recipe.

very delicious, also added Okra. Thks for the quick easy Gumbo recipe

First time making gumbo.   I've made a lot of "fish stew" over the years using a basic recipe i learned watching my great uncle from South Carolina make it with what he caught himself, but never real gumbo.  But Picsweet makes "Gumbo Vegetables" and I'd been wanting to try it.  I made seafood gumbo, with shrimp, fish and crab instead of sausage and shrimp.  I also added some file even though the vegetable mix included okra.  The recipe was easy and worked great!  The stew was delicious and perfectly thickened!  Can't wait to try some other variations, including without tomatoes.  Thank you for this great recipe!

Very good.  I used 1/2 a jalapeño (in lieu of cayenne) when adding onion, celery & bell pepper.
I also added frozen okra after the 1 hour simmer but before adding the shrimp.

Just made this!! Family absolutely LOVED it!!!! Only thing I did different was I added the rice as it cooked to make it more of a Southern Gumbo. Kept all the other Ingredients  the same!! Thumbs up!!

Making it gluten free, the a/p flour doesn't thicken, so I used some cornstarch. Seemed like a quart of stock was too much. Added half a adobo pepper, and that was awesome.

I made this last night, it was delicious ! I added okra, and I only had smoked chicken sausage so I used that instead. Full of flavor & I will definitely make again.

Good recipe! I thought a quart of stock was perfect because the gumbo cooks for an hour and thickens. Great flavor. Very authentic, I think.

We loved it!  I’d have loved to add some okra, but well... it’s not generally available in our neck of the wood. Jalapeño peppers are, though, so we added one of those. And we used our own, homemade bone broth.  I’m looking forward to the leftovers, and I’ll definitely be adding this to our list of favorite recipes.

This was so easy! I added frozen okra about 5 minutes before I added the shrimp. I served it with cornbread.

I made it. It was great. Thanks for this easy recipe.

Tasted amazing I added okra but cooked it first in a separate pot until it was half done about 2-3 min then drained the water off and gently rinsed it. I added it at the very end with the shrimp

Made this dish and it was awesome! I used salted Cajun seasoning because that's all we had and it turned out a little too salty for our taste. Making it again today with okra, chicken, and unsalted seasoning. We will be making this dish regularly. Thank you for sharing!

I made this it was easy and full of flavor i added spinach when i added the shrimp. I also only added 3 cups of broth and 1 cup of water to try and cut the sodium. I agree that there is too much liquid will definitely try make it again with less liquid.

My family loved it.  I doubled the recipe. Good thing I did for second helpings and leftovers..  Took a while to prep. Mine had to much liquid wasn't thick enough. But the taste was great.  Next time I will add okra..

First time making gumbo.  The family loved it!!   We did add okra and some white fish but it would have been just as good without them. Also, the leftovers are very good the next day.  Thank you for sharing the recipe.  We’ll be making this again very soon.

https://streaming.hearstdigitalstudios.com/714402f2-0fe2-4354-bb9b-fb15cadc23e1/video_rover_16x9_1080p_hd_1539294537_12518.mp4

Skip The Trip To New Orleans and Make This Gumbo.

Gumbo Has Never Been Easier.

You absolutely NEED this prawn and sausage gumbo recipe from Delish.com in your back pocket. 

Easy Prawn & Sausage Gumbo

g plain flour

celery,

garlic, crushed

salt

(400 grams) can fire-roasted chopped tomatoes

chicken stock

450 g prawns, peeled and deveined

spring onions, sliced

A fun southern favorite this Chicken and Sausage Gumbo is the perfect cool weather recipe with just enough spice to give you a kick.

Chicken and Sausage Gumbo

olive oil

chicken breasts (diced)

lb andouille sausage (sliced)

vegetable oil

flour

green pepper (diced)

celery (diced)

14.5 oz can diced tomatoes

tsp creole seasoning

garlic

thyme

tsp red pepper flakes (more

bay leaves

oz bag frozen okra

Tbs dried parsley

Rice (if desired)

In large stock pot add your olive oil, chicken and sausage and heat until cooked through, try to get a crisp on the outside of the sausage.

Remove from pot and add in your vegetable oil and flour and heat until it turns a deep brown color.

Once brown add in your onions, peppers and celery and cook until tender about 5 minutes.

Slowly stir in your chicken broth until blended and smooth.

Add in your your chicken, sausage, tomatoes, creole seasoning, garlic, thyme. pepper flakes and bay leaves.

Cover and simmer on medium-low heat for 30 minutes, stirring occasionally.

Remove cover and simmer for an additional 30 minutes until it starts to thicken up slightly.

Lastly add in your okra and parsley and simmer for another 15 minutes until okra is heated through.

Serve over rice.

https://www.youtube.com/watch?v=WKt4oh1sJSk

CHICKEN AND SAUSAGE GUMBO

Enjoy a rich, flavorful single serving Chicken Gumbo. This easy recipe brings authentic New Orleans taste with a perfect blend of vegetables, sausage, and chicken.

Chicken Gumbo For One

avocado oil

all-purpose flour

onions

green bell peppers

celery ((about 1 celery rib))

sausage

creole seasoning

garlic (-minced)

worcestershire sauce

chicken (-shredded

Make the Roux: Heat a 2-quart pot over medium heat and add the oil. Let the oil heat for about 5 minutes, then add the flour. Stir the oil and flour together to form a roux. Continue stirring for 10-15 minutes until the roux is the color of a penny or caramel.

Cook the Vegetables: Add the onions, bell peppers, celery, sausage, and Creole seasoning to the roux. Stir to blend everything together and cook for 2 minutes, stirring frequently. Add the garlic and cook, stirring, for 30 seconds.

Add the Broth and Seasonings: Pour the chicken broth into the pot. Season with thyme, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.

Add the Chicken: Stir in the cooked chicken. Continue cooking, stirring occasionally, for an additional 10 minutes.

Serve the gumbo on its own or over white rice and enjoy!

It is delightful to find that yummy gumbo can be made from proteins other than seafood. I used Andouille sausage and added okra, just because I had some on hand. Delicious meal!

One-Pot Gumbo: A Flavorful Feast for the Whole Family

lb Andouille sausage, sliced

chicken thighs, cut into bite-sized pieces

lb large shrimp, peeled and deveined

onion,

green bell pepper, diced

celery stalk, diced

(14.5 oz) diced tomatoes

okra, sliced

Cajun seasoning

tsp smoked paprika

Salt and pepper,

Fresh parsley, chopped,

Green onions, sliced,

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the flour and whisk continuously to make a roux. Cook until the roux is a deep brown color, about 10-15 minutes.

Add the diced onion, bell pepper, and celery to the roux. Cook until the vegetables are soft, about 5-7 minutes.

Stir in the garlic, andouille sausage, and chicken thighs. Cook until the sausage is browned and the chicken is no longer pink, about 8-10 minutes.

Pour in the diced tomatoes with their juices, and add the bay leaves, Cajun seasoning, thyme, smoked paprika, salt, and pepper. Stir well to combine.

Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.

Top 6 sausage gumbo recipes from across the web

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Top Tags

Easy Shrimp & Sausage Gumbo

Easy Prawn & Sausage Gumbo

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Chicken Gumbo For One

One-Pot Gumbo: A Flavorful Feast fo...

Top 6 sausage gumbo recipes from across the web

The most viewed sausage gumbo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Shrimp & Sausage Gumbo

Easy Prawn & Sausage Gumbo

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Chicken Gumbo For One

One-Pot Gumbo: A Flavorful Feast fo...

The most viewed sausage gumbo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine