Rating: 4.68 stars
57 Ratings
  • 5 star values: 41
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut sausage into 1/2-inch slices; set aside.

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  • 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.

Nutrition Facts

486 calories; protein 18.3g; carbohydrates 36.2g; fat 28.8g; cholesterol 98.9mg; sodium 847.8mg. Full Nutrition
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Reviews (40)

Most helpful positive review

Rating: 5 stars
12/13/2014
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. Read More
(15)

Most helpful critical review

Rating: 2 stars
03/23/2016
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 don't think I will make this recipe again. Read More
(1)
57 Ratings
  • 5 star values: 41
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/12/2014
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. Read More
(15)
Rating: 5 stars
04/08/2015
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. Read More
(6)
Rating: 5 stars
03/08/2015
I have to agree not a big fan of boiling sausage but when put together with all the other ingredients it was fab! Read More
(4)
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Rating: 4 stars
05/09/2015
It was very easy to make. Well written instructions. I omitted the red pepper only because I didn't have one and added a can of tomato okra and corn (drained). It all worked out nicely. Read More
(3)
Rating: 2 stars
03/23/2016
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 don't think I will make this recipe again. Read More
(1)
Rating: 5 stars
02/03/2019
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 didn t substitute or leave out any of the ingredients and pretty much followed the recipe to a T. Read More
(1)
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Rating: 5 stars
12/07/2015
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 jalapeños. -used chili garlic cholula for the pepper sauce -seasoned up the cooked rice with s/p cholula splash of worcestershire just before serving Read More
(1)
Rating: 5 stars
11/03/2019
Just got done eating a bowl of this gumbo I followed the recipe except I used an andulle sausage made locally at Costanzas sausage didn t add any salt and used a jalapeño 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. Read More
(1)
Rating: 4 stars
08/17/2019
First time I've 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. Read More