Smoked Sausage and Shrimp Gumbo | ZagLeft
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5 from 1 vote

Smoked Sausage and Shrimp Gumbo

Easy to make Smoked Sausage and Shrimp Gumbo - perfect for any occasion.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 8 people
Author: Joanie Zisk


  • 1/4 cup all purpose flour
  • 1/4 cup vegetable oil
  • 1 cup H-E-B Chopped Celery and Onion
  • 1 cup H-E-B Diced 3-Color Bell Pepper
  • 4 cloves garlic crushed
  • 1/2 tsp dried thyme leaves
  • 1 tbsp Chef Paul Prudhomme's Seafood Magic
  • 28 ounces diced tomatoes canned
  • 14 1/2 ounces chicken broth
  • 1 pound H-E-B Premium Beef Links Smoked Sausage cut into 1/4-inch cubes
  • 2 cups H-E-B Cut Okra
  • 1 bay leaf
  • 1 pound H-E-B Wild Gulf Brown Shrimp frozen, peeled and deveined
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp gumbo file'


  • Combine flour and oil to make a roux in a heavy 5‑quart Dutch oven or stockpot; stir constantly over medium heat for 10 minutes, or until flour turns a deep golden brown color.
  • Add celery, onions and peppers to roux, and sauté 5 minutes; add garlic, thyme, and Seafood Magic, and sauté 1 minute; stir in tomatoes with juice, chicken broth, sausage, okra, and bay leaf; bring to a boil, reduce heat to medium‑low, cover and simmer 20 minutes.
  • Add shrimp, pushing them down into liquid; simmer 4 minutes until shrimp turn pink; season with salt and pepper.
  • Remove from heat, and stir in gumbo filé.