Go Back

Sausage and Shrimp Gumbo

Course Main Course, Soup
Cuisine Southern
Keyword gumbo, okra
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6 - 8
Author The Cowgirl Gourmet adapted this recipe from Emeril Legasse's Louisiana Real and Rustic cookbook


  • 1/4 cup vegetable oil
  • 1/4 cup Wondra flour this is the best flour to use for cooking, frying, etc., or a little more if needed
  • 1 1/2 lbs. okra diced (cut the top and the end off and then dice into 1/4 inch rounds)
  • 1 cup yellow onion chopped
  • 1 cup celery chopped
  • 1 green pepper chopped
  • 2 to matoes chopped
  • 1/2 teaspoon salt Kosher
  • 1/2 teaspoon cayenne pepper
  • 2 cups stock chicken, shrimp or seafood stock, preferably low sodium
  • 2 bay leaves
  • 1/2 smoked sausage sliced (we get the Peterson's brand Smoked Kiolbassa because it doesn't have anything bad in it)
  • 4 cups water
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 lb. shrimp peeled and veined
  • Fresh ground pepper to taste
  • Louisiana or Tabasco hot sauce
  • File powder


  1. Make a roux by heating the oil in a soup pot—do not use cast iron—and slowly add the flour working it in to the oil little by little. Stir constantly for 15-20 minutes. Ideally, you want a chocolate brown color, but we made this gumbo with a caramel colored roux, aka peanut butter. When it is done, it should have an almost paste-like consistency.
  2. Add the chopped okra and saute in the roux for 3 minutes. Add the chopped onions, celery and green pepper and cook for another 3-5 minutes. Add the chopped tomato, a 1/2 teaspoon salt and the cayenne pepper and saute for 1 minute.
  3. Add the stock and bay leaves and heat until it comes to a boil. Once it is boiling, lower the heat and add the sliced sausage and 2 cups of water to create a thick soup texture. You want it thick, but not like gravy. Add the rest of the water one cup at a time to achieve the right consistency, allowing time for the broth to thicken before adding the next cup of water. The broth should be thick enough so that it coats the spoon.
  4. Add thyme, a few shots of hot sauce and simmer for one hour over low heat. You do not want this to boil, so watch it carefully until it reaches the simmering stage. After one hour, adjust the thickness of the soup by adding more water or stock if necessary. Taste to determine if additional salt and pepper or hot sauce is needed.
  5. Add the shrimp and cook for an additional 5-6 minutes until the shrimp are done.
  6. Serve with a scoop of brown rice, chopped green onions  and some file powder sprinkled on top.

Recipe Notes

Gumbo gets better with time, so it may be best to prepare it the day before you want to eat it. It will last several days and you can always add more shrimp, sausage or even some crab meat if you want.