Eula Mae's Sausage and Shrimp Gumbo

4.4 stars based on 12 votes.
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Eula Mae's Sausage and Shrimp Gumbo


  • 2 tablespoons vegetable oil
  • 1 pound andouille (or other spicy smoked sausage), cut crosswise into 1/4-inch-thick slices
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped yellow onions
  • 1/2 cup seeded and chopped green bell peppers
  • 1 garlic clove, minced
  • 2 cups chicken broth
  • 2 cups sliced fresh okra or one (10-ounce) package frozen sliced okra, thawed
  • 1/2 teaspoon salt, or more to taste
  • 1/2 teaspoon cayenne, or more to taste
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 2 bay leaves
  • 1 pound medium-size shrimp, peeled and deveined
  • 1/4 cup chopped green onions (green part only)
  • Hot cooked long-grain white rice


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside.

Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, TABASCO® Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes.

Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice.

Makes 8 servings.

Recipe from "Eula Mae's Cajun Kitchen Cookbook"

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  • Name: chimike34
    Date: May 27th, 2015
    I Just want to make sure I'm not missing something... is it correct that you only cook the roux for 2 minutes? That seems like an incredible short time!
  • Name: Danielle S
    Date: March 26th, 2012
    I have made this recipe numerous times and it always impresses my guests. Easy to make and great flavor!
  • Name: JP Harris
    Date: February 28th, 2011
    I made it, and it's fantastic. But I want to know how 2 cups of stock will give you 8 servings? Not my size servings.