One Pot Creole Gumbo (With Shrimp and Sausage)

Bowl of Easy One Pot Creole Gumbo With Sausage, Shrimp, Okra Over Rice in Black Bowl.

One Pot Creole Gumbo (With Shrimp and Sausage)

Easy one pot Creole gumbo recipe with shrimp and sausage, homemade with simple ingredients. Starts off with a butter and flour roux and packed with fire roasted tomatoes, okra, celery, onions, green peppers and Cajun seasoning. This is hearty comfort food at its finest.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Cajun

Keyword: best homemade gumbo

Servings: People

Calories: 470kcal

Author: Abeer Rizvi

Ingredients

4 tablespoon Butter Unsalted
¼ cup All-purpose flour
1 Onion Small, Finely chopped
1 Green bell pepper Finely chopped
2 stalks Celery Finely chopped
3 cloves Garlic Finely minced
12 oz. Andouille sausage Cut into half inch circles
1-1.5 tablespoon Cajun seasoning Use a seasoning blend without salt, Adjust quantity according to your preference
Salt To taste
Pepper To taste
4 cups Chicken broth Low sodium
1 can Fire roasted diced tomatoes 14.5 oz. can
2 Bay leaves
1-1.5 cups Frozen okra I buy the ones that are already cut into half inch circles, Adjust quantity according to your preference.
1 pound Shrimps Peeled and deveined

Instructions

Heat butter in a large nonstick pot over medium-high heat.
4 tablespoon Butter
When it's fully melted, add flour and stir constantly until roux is golden brown in color.
¼ cup All-purpose flour
Add onions, peppers, and celery and cook and cook until softened.
1 Onion, 1 Green bell pepper, 2 stalks Celery
Add garlic and cook until fragrant.
3 cloves Garlic
Add sausage, Cajun seasoning, salt and pepper and saute for 1 minute.
12 oz. Andouille sausage, 1-1.5 tablespoon Cajun seasoning, Salt, Pepper
Now, add broth, fire roasted tomatoes, bay leaves.
4 cups Chicken broth, 1 can Fire roasted diced tomatoes, 2 Bay leaves
Mix and bring to a boil.
Reduce heat to medium-low. Cover and cook for about 1 hour, stirring occasionally, until thickened.
In the final 15 minutes, mix in okra. Cover and continue cooking.
1-1.5 cups Frozen okra
In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, make sure to do a final taste test and adjust seasonings accordingly.
1 pound Shrimps
Discard bay leaves.
Serve over boiled rice and enjoy.

Notes

At the end, if you find this is too thick, mix in some more broth. If it's too thin, continue cooking uncovered for longer until liquid is reduced to your preference.
To prevent this meal from becoming super salty, use unsalted butter and cajun seasoning without salt and low sodium broth.
Do not add the shrimps and okra in the beginning or else they will become over-cooked and "mushy." They need to be added near the end.
The key to the best flavor is to cook "low and slow." Do not rush this process. Cover and let it simmer for 1 hour and allow all those delicious flavors to develop.
Use nonstick pot to prevent sticking and burning.
If you are not a fan of okra, you can omit it.
Keep a close eye on your roux. Keep mixing to ensure it doesn't burn. It's ready when it's golden brown, almost caramel color.

Nutrition