Shrimp & Sausage Gumbo

Yield: 8-10 Servings

Chef: Chef Brian Streeter

Shrimp & Sausage Gumbo


  • 1 c. vegetable oil
  • 1 c. all purpose flour
  • 4 stalks celery, minced
  • 2 green bell peppers, seeded and minced
  • 1 jalapeño, seeded and minced
  • 2 onions, minced
  • 4 cloves garlic, minced
  • 1 tsp. chile powder
  • ¼ tsp. cayenne
  • 2 tsp. thyme, picked
  • 2 tsp. dried oregano
  • 2 bay leaves
  • 1 (28) oz. crushed plum tomatoes
  • 2 quarts fish or chicken broth
  • 2 lbs. andouille sausage
  • 1½ lbs. okra
  • 3 lbs. medium shrimp, peeled and de-veined
  • ½c. green onions
  • 8 c. steamed long grain white rice


Heat a large wide-bottom pan over medium heat. Add the oil to the pan and whisk in the flour. Continue stirring and cook until the flour turns a dark mahogany color, about 30 minutes. Stir the flour and oil while cooking to prevent it from scorching. Add the celery, peppers and onion to the pan. Cook for 10 minutes to soften the vegetables. Stir in the garlic, spices and herbs and crushed tomatoes to the pan. Bring to a simmer and stir until mixture thickens. Whisk in the broth and bring to a simmer. Reduce the heat and skim off any oil that separates out of the gumbo. Cook for about 20 minutes to combine flavors and to cook the taste of the flour out. Stir in the sausage and okra. Cook another 10 minutes. Stir in the cleaned shrimp and cook for a 2 minutes until the shrimp are cooked. Taste for seasoning and adjust the constancy of the broth if too thick with a little more broth or water. Serve in warm bowls with a spoonful of steamed rice and some chopped green onions.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.