When the weather is cold, we don’t know about you, but we tend to crave homely, stodgy dishes, and they don’t come more homely than a nice, steaming bowl of gumbo.

A popular stew in the southern states of America, usually incorporating okra (ladyfingers), this recipe includes sausages and prawns for extra filling, and is perfect for a winter dinner with the family.

We’d love to see how you get on, so send in pics of your efforts to info@melanmag.com and we’ll feature on our social media.

Shrimp and sausage Gumbo

Dish of the week: Shrimp and sausage Gumbo
Image Credit: www.123rf.com.


  • 2 pounds unpeeled, large fresh shrimp
  • 2 (32-ounce) containers chicken broth
  • 1 pound andouille or smoked sausage, cut into 1/4-inch slices
  • Vegetable oil
  • 1 cup all-purpose flour
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery ribs, sliced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 teaspoons hot sauce
  • 1/2 cup chopped green onions
  • Hot cooked rice



Peel shrimp, reserving shells, and de-vein, if desired. Set meat aside.

Combine shrimp shells and chicken broth in a large oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.

Cook sausage in an oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate coloured.

Stir in onion and next three ingredients; cook for seven minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next four ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.

Stir in shrimp, sausage, and green onions; cook five to seven minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.

Recipe by: Coastal Living / MyRecipes


Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe To Our
Mailing List!

Join our newsletter and never miss any of our great content and
for exclusive access to competitions and offers.

Subscribe Now

Your data Will only be used in accordance with our Privacy Policy.