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Sausage & Shrimp Gumbo with Brown Rice
peppers / okra / tomatoes

Active: 40 min Total: 40 min

Combining shrimp, andouille sausage, and a delicious medley of vegetables, this gumbo is going to hit the spot! It'll be fantastic for any potluck too!
Smarts: The roux (browning of flour & butter) will deepen the flavor but if you're in a real hurry, you can skip it (we won't tell!). The okra will still give this lots of body.

Tags

Ingredients

Servings:
4
Metric
Sausage & Shrimp Gumbo:
  • Brown rice, uncooked - 2/3 cup
  • Shrimp, peeled & deveined - 1/2 lb
  • Onions - 1, diced
  • Bell pepper, green - 1, diced
  • Bell pepper, red - 1, diced
  • Okra - 1/2 lb, stems removed and sliced
  • Sausage, andouille (cooked) - 1/2 lb, sliced
  • Diced tomatoes, preferably fire-roasted (14 oz / 397 g can) - 1 can
  • Cooking oil - 1 1/2 Tbsp
  • Butter - 1 1/2 Tbsp
  • Flour - 3 Tbsp
  • Stock, chicken - 1/2 cup + 1 1/2 cups
  • Paprika - 1 tsp
  • Cajun seasoning - 2 tsp
  • Bay leaves - 1
  • Hot sauce - for serving
  • Limes - 1/2, sliced into wedges

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Rice - Double if making tomorrow night’s dinner. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Rice is done when it's absorbed all the water, ~45 minutes for brown rice. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. If you doubled, remember to set half aside. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost, rinse, and pat dry.
  3. Onions / Bell peppers / Okra / Sausage - Prep as directed. (Can be done up to 4 days ahead)
  4. Diced tomatoes - Drain.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and butter. Once heated / melted, add flour and stir to mix. Cook until amber brown, 3 to 5 minutes.
  2. Stir in first part of chicken stock and then onions, bell peppers, paprika, and Cajun seasoning with a sprinkle of salt. Cook until aromatic and softened, ~3 minutes.
  3. Add sausage, tomatoes, okra, second part of chicken stock, and bay leaf. Bring to a boil and then simmer for 15 to 20 minutes.
  4. Fold in shrimp and cook for another 4 to 6 minutes until shrimp are pink and cooked through.
  5. Season to taste with salt, pepper, more of the spices or your favorite hot sauce. Enjoy over rice with lime wedges. (Remember to save half the rice if you doubled)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (175)
Gluten-free (12)
Paleo (20)
Vegetarian (22)

71 reviews

Great! I doubled the shrimp and the sausage. Delicious. Not too spicy. -R

By: Rachel
Posted: Jan 20, 2017
Diet: Original
0 Helpful

Absolutely a family favorite

By: Lisa
Posted: Nov 13, 2016
Diet: Original
0 Helpful

I couldn't find okra so I used zucchini. It's delicious.

By: Chelsea
Posted: Nov 08, 2016
Diet: Original
0 Helpful

Spicy and fabulous! My husband and I were both very impressed how authentic this tasted. Threw in a couple cloves of garlic, tsp of ancho chili pepper, and followed everything else exactly. Will be making again for guests!

By: Jena
Posted: May 31, 2016
Diet: Original
0 Helpful

Excellent, but my kids only ate rice.

By: jamie
Posted: Feb 22, 2016
Diet: Original
0 Helpful

With family from LA, this isn't the best gumbo I've ever had by any means, but for how quick it is, you can't beat the end result!

By: Cindy
Posted: Aug 07, 2015
Diet: Original
0 Helpful