Hearty Oyster Gumbo

3.3 stars based on 3 votes.
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  • 8 ounces andouille sausage, sliced
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 small celery stalk, diced
  • 1 large red bell pepper, diced
  • 1 clove garlic, minced
  • 1 (16-ounce) can diced tomatoes
  • 1 (8-ounce) bottle clam juice
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 2 cups fresh or frozen sliced okra
  • 16 ounces fresh or canned shucked oysters, drained
  • 2 cups cooked white rice


Cook sausage slices in 5-quart saucepan over medium-high heat until lightly browned on all sides, about 5 to 8 minutes, stirring frequently. Remove sausages to bowl. Add oil to saucepan. Cook onion, celery, red bell pepper and garlic over medium heat, about 5 minutes or until tender-crisp.

Add diced tomatoes, clam juice, TABASCO® Sauce, salt, okra and cooked sausages to saucepan. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes. Stir in oysters; cover and simmer 5 minutes longer, stirring occasionally.

Serve with cooked rice.

Makes 6 servings.

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