Shrimp and Sausage Gumbo with Okra America's Test Kitchen

Dive into the rich, soulful flavors of the Louisiana bayou with this Shrimp and Sausage Gumbo with Okra, inspired by America’s Test Kitchen. This hearty Southern classic expertly combines succulent shrimp, smoky andouille sausage, and tender okra in a deeply savory broth thickened with a perfectly browned roux. Enhanced with the "holy trinity" of Cajun cooking—onions, bell peppers, and celery—and a medley of aromatic spices, this gumbo delivers layers of bold, comforting flavors. Simmered to perfection and served over fluffy white rice, this dish is a cozy, crowd-pleasing dinner that’s perfect for weeknights or special gatherings. Garnished with fresh scallions, this gumbo is a true taste of New Orleans that’s sure to become a favorite in your recipe repertoire!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 pound shrimp, peeled and deveined
• 12 ounces andouille sausage, sliced
• 2 cups okra, sliced into 1/2-inch pieces
• 0.25 cup vegetable oil
• 0.25 cup all-purpose flour
• 1 large onion, finely chopped
• 1 large green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes, with juice
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 scallions, sliced (for garnish)
• 3 cups cooked white rice (for serving)

Directions

Step 1

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Sprinkle in the flour and whisk constantly to create a roux. Cook for 10-15 minutes, stirring frequently, until the roux is a deep brown color (similar to milk chocolate). Be careful not to burn it.

Step 2

Add chopped onion, bell pepper, and celery to the pot. Stir and cook for 5 minutes until the vegetables soften. Add minced garlic and cook for 1 more minute.

Step 3

Gradually whisk in the chicken broth to avoid lumps. Stir in diced tomatoes (with juice), bay leaves, thyme, paprika, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a simmer.

Step 4

Add sliced andouille sausage and okra to the pot. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Step 5

Add the shrimp to the gumbo and simmer for an additional 5-7 minutes until the shrimp are pink and cooked through.

Step 6

Remove the bay leaves and adjust the seasoning as necessary. Add more salt, black pepper, or cayenne pepper to taste.

Step 7

Serve the gumbo over a scoop of cooked white rice in bowls. Garnish with sliced scallions for a fresh pop of color and flavor.

Nutrition Facts

Serving size	(4184.1g)

Amount per serving	% Daily Value*
Calories	3320.8

Total Fat 152.7g	0%
Saturated Fat 41.6g	0%
Polyunsaturated Fat 33.6g
Cholesterol 1126.0mg	0%
Sodium 6486.7mg	0%
Total Carbohydrate 308.6g	0%
Dietary Fiber 26.3g	0%
Total Sugars 36.1g
Protein 205.4g	0%

Vitamin D 0IU	0%
Calcium 761.7mg	0%
Iron 21.8mg	0%
Potassium 4791.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 24.0%

Carbs: 36.0%