Name: Sausage and Shrimp Gumbo
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1 (14 ounce) package Hillshire Farm® Smoked Sausage; 0.25 cup cooking oil; 0.25 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; 0.5 teaspoon hot pepper sauce; 0.5 teaspoon ground black pepper; Salt to taste; 0.5 pound large raw shrimp, peeled, deveined; 3 cups hot cooked long-grain white rice

Cook Time: 45 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

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

Directions

Cut the sausage into -inch slices and set aside.
In a 4-quart heavy saucepan, combine oil and flour. Stir until smooth. Cook and stir over medium-high heat for 3 minutes.
Reduce heat to medium and continue cooking, stirring occasionally, until the roux turns a dark reddish-brown color, about 6 to 8 minutes.
Add the chopped onion, bell peppers, celery, okra, and garlic. Cook and stir until the vegetables are tender, approximately 8 to 10 minutes.
Stir in the Cajun seasoning to blend with the vegetables and roux.
Pour in the chicken broth and bring the mixture to a boil. Cook and stir for 1 minute.
Reduce heat to low, then add the sausage, hot pepper sauce, black pepper, and salt. Cover and simmer for 15 minutes.
After 15 minutes, remove the lid and bring the mixture back to a boil. Add the shrimp and cook until they turn pink, about 3 minutes.
Portion the cooked rice into bowls.
Ladle the gumbo mixture over the rice and serve hot.

Nutrition Facts (per serving)

Serving Size: 1

Nutrition Information	Amount
Calories	486
Total Fat	29g
Saturated Fat	9g
Cholesterol	99mg
Sodium	848mg
Total Carbohydrates	36g
Dietary Fiber	3g
Total Sugars	3g
Protein	18g
Vitamin C	48mg
Calcium	52mg
Iron	3mg
Potassium	309mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Virginia Edwards

09/19/2024 04:50:31 AM

I made a few tweaks to this recipe - added a touch of cornstarch for thickness and a hint of root beer extract for that filé powder flavor. Opted for Creole seasoning over Cajun, but included a dash of cayenne for a subtle kick. The result was mildly spicy but not overwhelming. Served it with fried green tomatoes and honey cornbread - a fantastic combination!

Donald Carter

05/01/2023 02:08:17 AM

Absolutely loved it! The house smelled amazing! I only had shrimp on hand, so I decided to double the shrimp quantity instead of using sausage. I swapped the cayenne for 1 teaspoon of chili garlic sauce and used chicken bouillon mixed with water instead of chicken broth. The veggies were cooked a bit too long for my taste, but the dish was still fantastic overall!

Alexander Campbell

01/29/2025 12:51:20 AM

AMAZING gumbo! This dish will definitely become a regular on our menu. I made a few minor tweaks that just felt right: - I used extra virgin olive oil and quinoa flour for the roux. - I doubled the garlic (you can never have too much garlic!) - I used nitrate-free spicy beef andouille sausage, seared in extra virgin olive oil and garlic for a crispy exterior (because I prefer a bit of char on anything in the hot dog family). - I added a bit more broth than the recipe called for to make it more soupy. - I diced a couple of jalapeños for some extra heat. - I used chili garlic Cholula for the hot sauce. - I seasoned the cooked rice with salt, pepper, Cholula, and a splash of Worcestershire just before serving.

Daniel Robinson

10/14/2022 08:07:21 AM

I included half a pound of cubed chicken (2 pieces fit on a spoon) in the recipe. I mixed it with the veggies but omitted the okra. I decided to double the amount of Cajun seasoning. I am looking forward to making it again on our next snowy day.

Emily Ramirez

09/13/2023 03:37:29 PM

Quick and fantastic! I included a can of chopped tomatoes and a can of lump crab meat. Enjoyed over jasmine rice. Everyone loved it!

Ronald Collins

09/22/2024 01:04:59 PM

It's important to recognize that the darkness of the roux affects its thickening ability. I prefer to cook my roux to a light brown shade to eliminate the raw flour taste and achieve a smoother consistency in my gumbo.

Kelly Harris

10/13/2022 06:00:17 PM

Solid foundation for gumbo. I enhanced the flavor by incorporating fire roasted tomatoes.

Joseph Flores

03/30/2025 08:26:29 PM

Flawless.

Sharon Torres

06/03/2025 11:33:16 AM

I made it with just a teaspoon of Cajun seasoning, but I believe it tastes even better with a bit more. I also swapped the pepper sauce for a can of diced tomatoes and used Spanish rice instead. The dish turned out very delicious.