Creole Sausage, Shrimp, and Oyster Gumbo Recipe

Name: Creole Sausage, Shrimp, and Oyster Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound okra, trimmed of tops and cut into 1/2-inch-thick rounds; 2 tablespoons distilled white vinegar; 1/2 teaspoon kosher salt; 3 tablespoons extra virgin olive oil; 1 yellow or white onion, coarsely chopped; 2 ribs celery, coarsely chopped; 1 green bell pepper, seeded and coarsely chopped; 3 cloves garlic, chopped; 1 bay leaf, crumbled; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1 cup coarsely chopped canned plum tomatoes, with juice; 5 cups chicken broth (page 5); 1 pound Creole Sausage (page 20), formed into 1-inch balls; 18 medium-size shrimp, preferably in the shell, deveined if necessary; 12 shucked oysters, with liquor; Corn bread for serving (see Skillet Tamale Pie with Mexican Beef Sausage in jalapeno and Cheese Corn Bread Crust, page 67; made without the sausage)

Servings: persons

1/4 pound okra, trimmed of tops and cut into 1/2-inch-thick rounds
2 tablespoons distilled white vinegar
1/2 teaspoon kosher salt
3 tablespoons extra virgin olive oil
1 yellow or white onion, coarsely chopped
2 ribs celery, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 cloves garlic, chopped
1 bay leaf, crumbled
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 cup coarsely chopped canned plum tomatoes, with juice
5 cups chicken broth (page 5)
1 pound Creole Sausage (page 20), formed into 1-inch balls
18 medium-size shrimp, preferably in the shell, deveined if necessary
12 shucked oysters, with liquor
Corn bread for serving (see Skillet Tamale Pie with Mexican Beef Sausage in jalapeno and Cheese Corn Bread Crust, page 67; made without the sausage)

1
In a medium bowl, toss together the okra, vinegar, and salt.
2
Set aside for about 30 minutes.
3
Meanwhile, in a large pot, heat 2 tablespoons of the oil over medium heat.
4
Add the onion, celery, bell pepper, and garlic and saute until well wilted but not browned, about 6 minutes.
5
Stir in the bay leaf, thyme, oregano, cayenne, and tomatoes.
6
Add the broth, raise the heat to medium-high, and bring to a boil.
7
Decrease the heat to maintain a brisk simmer and cook for 30 minutes to blend the flavors.
8
While the broth simmers, heat the remaining 1 tablespoon oil in a large saute pan over medium-high heat.
9
Working in batches to avoid crowding, brown the sausage balls on all sides, 7 to 8 minutes per batch.
10
As each batch is finished, transfer the balls to the simmering broth mixture.
11
When all the balls have been added, rinse the okra and add it to the pot.
12
Continue simmering for 15 minutes.
13
Add the shrimp and the oysters and their liquor, cover the pot, and remove from the heat.
14
Let stand until the shrimp are barely pink and the oysters are slightly plump, about 5 minutes.
15
Serve right away, accompanied with the corn bread.

1084

kcal

Calories

Fat

Carbs

203

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 pound okra, trimmed of tops and cut into 1/2-inch-thick rounds, 2 tablespoons distilled white vinegar, 1/2 teaspoon kosher salt, 3 tablespoons extra virgin olive oil, and more.

Yes, Creole Sausage, Shrimp, and Oyster Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Sausage, Shrimp, and Oyster Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions