Shrimp and Sausage Gumbo


  • 1 quart 4 cups chicken broth
  • 1 15 oz can diced tomatoes with juice
  • 2 tsp olive oil
  • 1 onion, peeled and diced
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 3 small sausages 6 ounces, sliced thinly
  • 6 oz shrimp I used frozen
  • 1 yellow bell pepper, stemmed, seeded and diced
  • 2 stalks celery, diced
  • 6 oz frozen okra
  • 1/4 cup raw white rice
  • hot sauce Tabasco served at the table


  • If your broth is frozen, as mine was, microwave until warmed. Throw in the tomatoes and warm them too.
  • Heat the oil in a Dutch oven or soup pot and cook the onion about 5 minutes, stirring. Add the thyme and cayenne and stir, cooking another minute or two. Add the sliced sausage (I used a smoked beef but almost anything would be good), yellow pepper, celery, okra, rice, broth and tomatoes and bring to a simmer. Reduce heat, cover partially, and simmer about 20 minutes, stirring now and then. 
  • Turn off the heat and stir in the shrimp. Cover and let stand 5 minutes until the shrimp is cooked through. I allowed about 7 minutes since my shrimp was frozen but if I'd thought ahead I would have run it under cold water to defrost first.
  • Stir and serve with the hot sauce at the table so everyone can make it as hot (or not) as they like.