Sausage and Shrimp Gumbo

You just can't argue with delicious!


  • 11 links Scott Pete Polish Sausage
  • 1/2 pound large raw shrimp, peeled and deveined
  • 3 cups of cooked white rice
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 1/4 cup cooking oil
  • 1/4 cup flour
  • 2 cloves of garlic, diced
  • 2 teaspoons Cajun seasoning
  • 2 cups chicken broth
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon ground black pepper
  • Salt to taste


  1.  Cut sausage into round pieces, about 1/2 inch thick.
  2. Combine flour and oil in a heavy saucepan, stirring until smooth.  Cook and stir for about 3 minutes on medium-high heat.  Reduce heat to medium and cook and stir for 6-8 minutes, or until it is a dark reddish-brown.
  3. Stir in onion, bell peppers, celery and garlic.  Stir and cook until vegetables are tender- about 8-10 minutes.  Stir in Cajun seasoning.
  4. Stir in chicken broth and bring to boil.  Cook and stir for 1 minute.  Reduce heat to low and add in sausage, pepper sauce, black pepper and salt.  Cover and let simmer for 15 minutes.
  5. Remove cover and bring to boil.  Add shrimp and cook until pink—about 3 minutes.
  6. Serve in bowls over rice.
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