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Sausage & Shrimp Gumbo with Brown Rice
with peppers, okra, and 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 thickener & 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.


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
  • Rice 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


  1. Rice - 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. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost, rinse, and pat dry.
  3. Onions / Bell peppers / Okra / Sausage - Prep as directed. Store onions and peppers together and okra and sausage together. (Can be done up to 4 days ahead)
  4. Diced tomatoes - Drain.

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  1. Heat a Dutch oven over medium-high heat. Add cooking oil and butter. Once heated / melted, add rice flour and stir to mix. Cook until light 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.



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