How to make it

  • Add the oil to a dutch oven or stockpot and heat over medium-high heat.
  • When the oil is hot, add the sausage and brown for 2-3 minutes. Remove with a slotted spoon to a plate.
  • Make a light brown roux by whisking flour into the oil and pan drippings, adding more oil by the tablespoonful as needed.
  • When the roux is the color of caramel, add the celery, bell pepper, onion, bay leaves, and hot sauce to the pot. Sprinkle with salt and pepper.
  • Mix well and saute the vegetables until they are soft.
  • When the veggies are tender, slowly stir the stock into the pot. Bring the stock to a boil.
  • Add the tomatoes and okra, the thyme and a pinch of cayenne pepper.
  • Reduce the heat to low and simmer for 20-30 minutes.
  • Season the shrimp with the Cajun seasoning.
  • During the final 5-6 minutes of cooking time add the shrimp to the gumbo and raise the heat to medium. Cook until the shrimp are translucent and tightly curled.
  • Serve the gumbo over hot buttered white rice, garnished with thyme and scallions.
  • Pass file powder at the for sprinkling.

Reviews & Comments 3

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  • pixyqueen 9 years ago
    thnx so much have been trying to find one with Chorizo that was quick tasty and easy!!!!!
    5 outta 5 =}
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  • astoutyeoman 10 years ago
    Oh yes. A quick trip to the Farmer's Market this weekend and this is on...
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    " It was excellent "
    trigger ate it and said...
    What a great gumbo I just picked up some okra and I was going to make a gumbo. I will try your recipe with it.
    Big Five
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