Nutritional Info

Nutrition Facts

Serving Size 1 (299g)

Calories 483
Calories from Fat 113 (23%)
Amount Per Serving %DIV
Total Fat 12.6g 19%
Saturated Fat 4.4g 22%
Monounsaturated Fat 5.8g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 251.6mg 84%
Sodium 6882.9mg 299%
Potassium 872.4mg 19%
Total Carbohydrate 55.7g 19%
Dietary Fiber 3.6g 14%
Sugars 3.7g
Protein 32.6g 65%

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Recipe Description
A stew with a little of everything - spicy, delicious and filling.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Cup(c)  regular long grain rice, cooked as label directs
1 Pound(lb)  large shrimp, shelled and deveined
1   bay leaf
1/4 Teaspoon(t)  dried oregano
1/4 Teaspoon(t)  dried thyme
2 Teaspoon(t)  hot pepper sauce
10 Ounce(oz)  frozen whole okra
1/2 Cup(c)  water
14 1/2 Ounce(oz)  chicken broth
1   medium onion, chopped
1   green pepper, chopped
2   stalks celery, chopped
1/4 Cup(c)  all purpose flour
3 Tablespoon(T)  vegetable oil
1 Pound(lb)  hot italian sausage links, pricked with fork


Heat 5 quart Dutch oven over medium high heat until hot.  Add sausages; cook, turning frequently, until well browned, about 10 minutes.  Transfer sausages to plate to cool slightly.  Cut each sausage into 3 pieces. Discard all but 1 tablespoon of the sausage drippings from Dutch oven.  Add oil and heat over medium heat.  With wooden spoon, gradually stir in flour and cook, stirring constantly, until flour mixture (roux) is brown (do not let burn).  Add celery, green pepper, and onion; cook, stirring occasionally, until vegetables are tender, about 8 to 10 minutes. Return sausage to Dutch oven.  Gradually stir in broth, water, okra, hot pepper sauce, thyme, oregano, and bay leaf; heat to boiling over high heat.  Reduce heat, cover and simmer 15 minutes.  Add shrimp; cook, uncovered, until shrimp are opaque throughout, about 2 minutes.  Discard bay leaf.  Place scoop of rice in large shallow soup bowls and top with gumbo.

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Sausage and Shrimp Gumbo
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