Author: Jinny Sauer Bastianelli

The Carnival season started January 6th in New Orleans and will culminate in Mardi Gras on February 21st. Between now and then, why not celebrate with a steaming pot of gumbo featuring all the fabulous flavors of Cajun and Creole cooking. PS – it’s hot, hearty, and healthy too!

Red Argentinian shrimp from Wild Alaska Salmon and Seafood – Weeks 2 & 4.

Easy Sausage and Shrimp Gumbo

recipe by Papa Jay at All Recipes


  • 1 cup oil
  • 1 cup all-purpose flour
  • 1 onion, diced
  • 1 green or other bell pepper, diced
  • 3 stalks celery, diced
  • 1 pound andouille sausage, chopped
  • 2 tablespoons Cajun seasoning
  • 2 cloves garlic, chopped
  • 1 teaspoon freshly ground black pepper
  • 6 cups low-sodium chicken stock
  • 1 pound peeled and deveined small shrimp


  1. Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes. This is the roux.
  2. Stir onion, bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
  3. Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes. Serve with good bread and butter. Makes 8 servings.

Cook’s Notes:

  • If you can’t find andouille sausage, let me suggest Old Major’s Toulous or Hot Garlic Sausage. They make andouille as well and should have it closer to Mardi Gras.
  • And if you’re not a shrimp lover, you can use chicken instead.
  • Authentic gumbo includes okra, but it’s not easy to find in winter in Indiana.
  • Check Redwine Family Farm for cajun seasoning if you don’t already have some.
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