Sausage Gumbo.

IMG_0716It’s finally getting colder here, although yesterday was a balmy 65°F. I don’t really feel like it’s winter most of the time, which is odd: it seems like it usually gets cold sooner in the season. I’m not really complaining because it makes for cheaper energy bills.

At any rate, I’m finally making more soup-like dishes because the temps have been a bit lower. I love soup, so cold weather makes me happy. Not only is soup easy to throw together, it’s super tasty (usually) and you can make most soups in just one pot, making cleanup easy as well.

So, enjoy this recipe for an amazing gumbo!

Sausage and Shrimp Gumbo

  • Servings: 8
  • Difficulty: easy
  • Print
1 lb andouille sausage (or other sausage of choice), sliced
12 oz okra, sliced (or 1 jar pickled okra/2 cups frozen cut okra)
3 stalks celery, sliced
1 pepper (green, red, or yellow), sliced
1 onion, chopped
3 cloves garlic, minced
2-4 Tablespoons olive oil
4 cups bone broth
1 28 oz. can diced tomatoes (do not drain)
1 teaspoon baking soda
1 lb shrimp
1 Tablespoon smoked paprika
1 Tablespoon dried oregano

  1. Cook sausage in a 4-6qt. Dutch oven over medium heat until browned. Transfer to a bowl.
  2. Add celery, onion, pepper, okra and garlic; cook, stirring occasionally, for about 10 minutes. Place in the bowl with the sausage.
  3. Add tomatoes and baking soda into the pot. Stir until the tomatoes are no longer bubbly (this will take away the acidity of the tomatoes).
  4. Add broth, reserved sausage and veggies and spices. Bring to a boil, reduce heat and simmer for 35 minutes.
  5. Add shrimp and simmer an additional 10 minutes, or until shrimp is done.
  6. Serve over white rice.