Learn to Make Shrimp, Sausage and Okra Gumbo like you were “born there”

When people think of foods that represent Louisiana, Gumbo is always at the top of the list. As a signature dish, Gumbo certainly represents the melting pot that New Orleans became famous for. The different countries that owned the territory of Orleans that eventually became Louisiana, all left their stamp in the architecture and the cuisine.

There are many different types of Gumbo that you may choose to make. Shrimp, Sausage and Okra Gumbo is one of my favorites. Once you master the art of a roux and homemade stocks, your on your way to a great gumbo. Learning to make a gumbo and a roux is important to improving your cooking skills. It is not complicated. It takes preparation, patience, constant stirring and a watchful eye.

Once you have cooked a gumbo and tasted that first bowl. You will be hooked. This is a great dish to make ahead of time and serve later. It freezes well. It is special enough to serve for company. Your family will love it.

At this point, I would normally send a shout out to Alexa. Alexa does not have Andrew Duhon, yet. I have to use the stereo and put on his CD.  This is a perfect accompliment to a Gumbo.  Check  him out, if your not familiar with Duhon. He is accomplished and easy on the eyes.

If your local, Andrew Duhon is playing at Manci’s in Daphne, Alabama on October 16. Check out his site for other tour options.

Fresh Shrimp
Fresh Shrimp

Shrimp Stock

3 Pounds Shrimp Peelings Head and Tail (reserve shrimp in refrigerator)
3 quarts of Water
1 Teaspoon Creole Seasoning
1 Onion with Skins, washed & quartered
2 Celery Stalks, ends only (reserve celery for gumbo)
2 Garlic Toes whole with skin

The start of shrimp stock
The start of shrimp stock

In large stockpot, only place Shrimp heads, shrimp tails and all peelings. Cover fully with water. Place stockpot closest to the fan and turn fan on high.

Turn heat on high. Add in remaining ingredients and stir. Once this starts to boil, reduce heat to medium. Cook for 45-60 minutes, then remove from heat.

(while this is cooking move to gumbo recipe and start chopping veggies)


Gumbo magic
Gumbo magic

Into a large container,  strain the shrimp stock. Toss all the peelings. With a spoon, look at the stock and strain again if necessary. Reserve all liquid.


Note: This shrimp stock reduction is the essence of a good gumbo. The smell while cooking has a strong odor. Do not skip this step. The fan will help minimize a part of the odor. A aromatic candle will assist as well. Measure out 6 cups of stock for recipe. Freeze any extra for use in dishes with shrimp that call for stock or water.

Shrimp and Okra Gumbo
1/2 cup Bacon Grease or vegetable oil
1/2 cup All-Purpose Flour
2 cups Onions, chopped
1 1/2 cups Bell Pepper, chopped
1 cup Celery, chopped
1 Tablespoon Garlic, minced
4 cups Okra, sliced fresh or frozen
6 Cups Shrimp Stock (see above)
1 28 Ounce Can Cento Whole Tomatoes, chop tomatoes and add sauce
3 Bay Leaves
1 Teaspoon Fresh Thyme
1 Teaspoon Oregano
1/2 Teaspoon Cayenne
1/2 Teaspoon Salt
1/2 Teapoon Chili Powder
2 Pounds Spicy Sausage, sliced
3 Pounds Shrimp Medium Size peeled
Fresh ground Peppercorns as needed to taste

Prepare according to package directions

Before you start the gumbo, make sure that the following items are at your fingertips:

  • all  fresh vegetables should be chopped
  • okra
  • shrimp stock

Place a Large Stock Pot on stove to use for finishing gumbo once the skillet is no longer needed.

In Dutch oven on medium high heat, add oil. Heat for two minutes and then add in flour.

An ole' skillet offers even heating
An ole’ skillet offers even heating

With a flat edge metal or wooden spatula, stir constantly and evenly as ingredients will start to cook. This process will take about 10-15 minutes. Do not stop stirring until complete.

Infant roux
Infant roux

The colors will change from beige to cafe latte to a deep dark red brown. As the color changes and gets darker you will smell a overly toasted aroma. The roux is ready when you reach the dark red brown color and the texture is thick.

Preteen Roux
Preteen Roux

The longer that you cook the roux, the easier it is to burn. Keep stirring evenly and you will not burn.

Junior Roux
Junior Roux

If it’s your first time to make a roux, go as dark as you feel comfortable. If you burn roux, toss and start over.

The roux!

Once the roux is ready,  turn heat to medium. Add in onions, bell pepper, celery and garlic.  Stir well as you add these ingredients and keep stirring.

Pay attention to steam created as you add the veggies
Pay attention to steam created as you add the veggies

The color will darken a bit. Cook for two minutes and then add the okra. Continue stirring until the okra starts to break down into smaller pieces.


Okra after marrying the roux and veggies. This needs to cook down until it breaks into tender smaller pieces.

When okra is tender, add half of stock and stir well. At this point, turn off heat, using hot pads, add contents into large stock pot.  Use spatula to remove all of roux  and add to stock pot.


Pour remaining stock into pot and stir well. Stir in chopped tomatoes and sauce. Add all seasonings and  heat until bubbling. Turn heat on low. Stir as needed. This gumbo will need to cook for a minimum of an hour. Set timer for 60 minutes. Stir occasionally.


While gumbo is reducing, cook the sausage. Drain and set aside.

Shrimp, Sausage and Okra Gumbo
Shrimp, Sausage and Okra Gumbo

When timer dings, taste gumbo and adjust salt, cayenne and pepper for your tastes. Add in sausage and shrimp. Cook until the shrimp are pink. Serve with rice, if desired. If your on a carb reduction, eat the gumbo without rice.



Lagniappe: In our family, our gumbo is served with a scoop of potato salad in lieu of rice. Yes, it may sound crazy but it is “oh so good”.







Author: Mimi

I have a love affair with food, entertaining, travel and music. www.diningwithmimi.com is a vehicle for me to share my journey of food, travel and music. Traveling allows exposure to all types of foods and flavors. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Join me on my journey. Copyright 2016-2019 by Mimi

7 thoughts on “Learn to Make Shrimp, Sausage and Okra Gumbo like you were “born there””

    1. Thank you Camillia. I totally agree Gumbo is good for what ails ya. If you like this one, check out my other Gumbo, If Hungarian Goulash married a Gumbo.

    1. Yay! That makes me happy.

      It is another step to make your own stock but is so worth the effort. Enjoy the savings you will have from making homemade stocks. I am also a fan of reducing processed foods and preservatives.

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