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Seafood And Sausage Gumbo


For a hearty meal, savor the flavor of this tasty gumbo combination. Prep time is only 10 minutes; the rest is all cook time over a slow, delicious simmer.


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

40 minutes


8 servings, 1 1/2 cups Each


12  oz.  smoked Cajun Style Andouille Sausage

1  med  onion, chopped

1  green bell pepper, chopped

1  stalk celery, chopped

2  cups  sliced okra, fresh or frozen

4  cloves  (large) garlic, crushed

1/4  cup  flour

3  tablespoon  vegetable oil

1 1/2  teaspoon  dried thyme leaves

1  tablespoon  Chef Paul Prudhomme's. Seafood Magic

1  can  (28 oz) diced tomatoes

1  can  (14.5 oz) chicken broth

1  bay leaf

1  cup  uncooked long grain white rice

12  oz.  uncooked medium shrimp in shell

8 (12 oz.)  Tilapia fillets

1  teaspoon  salt

1/2  teaspoon  black pepper

1  tablespoon  gumbo fili


Cut sausage into 1/4-inch cubes.

Chop onion, bell pepper and celery; set aside.

If using fresh okra, cut into 1/4-inch thick slices; discard stem ends.

Crush garlic.

Combine flour and oil to make a roux in a heavy 5-quart Dutch oven or stockpot.

Cook over Medium heat 10 minutes, or until flour turns a deep, golden brown color, stirring constantly.

Add onion, pepper and celery to roux; sauti 5 minutes.

Add garlic, thyme and Seafood Magic; sauti 1 more minute.

Stir in diced tomatoes with juice, chicken broth, sausage, okra, and bay leaf.

Bring to a boil, reduce heat to Medium-Low, cover and simmer 20 minutes.

Meanwhile, cook rice in 2 cups water according to package directions.

Peel and devein shrimp.

Cut tilapia into bite-sized pieces.

Add seafood to pot, pushing down into hot liquid.

Simmer 2 minutes until shrimp turns pink and fish is no longer transparent.

Remove bay leaf; add salt and pepper.

Remove from heat.

Stir in gumbo fili just before serving.

Ladle gumbo over rice to serve
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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