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Delicious Shrimp and Sausage Gumbo with a Twist

This is my version of gumbo. I use the foundation of traditional gumbo and add a few twists of my own to make it our own homemade comfort food.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main, Main Course
Cuisine: American, North American, World
Servings: 6 to 8 servings


  • 4 tbsp olive oil
  • 1 medium sweet onion, diced
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1 sweet red bell pepper, chopped
  • 4 cloves garlic, thinly sliced
  • 3 stalks green onion, chopped
  • 4 cups chicken broth
  • 28 oz (796ml) can peeled whole Italian tomatoes
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tbsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme leaves
  • 1/2 tbsp paprika
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 lbs unsalted butter
  • 1/2 cup all purpose flour
  • 1 lbs (454g) black tiger shrimp, raw easy peel and deveined, thawed
  • 1.1 lbs (500g) Spanish chorizo, chopped into large bite-sizes pieces


  • Heat the olive oil in a large pot on medium high.
  • Add the chopped onions, celery, carrots, garlic, jalapeño and bell peppers.
  • Stir the veggies every 3 to 4 minutes for about 10 minutes or until the veggies are tender.
  • Pour in the chicken stock, tomatoes and all the spices.
  • Using a wooden spoon, press each of the tomatoes until they break into pieces. Note: you can use diced tomatoes, but I like the uneven, rustic-looking tomato pieces in our gumbo.
  • Bring the mixture to a boil, reduce the heat to medium low and simmer for 1 hour.
  • About 20 minutes before the end of the hour in the previous step, heat the butter in another small pan on medium.
  • Once the butter’s melted, sprinkle the flour over the butter and stir.
  • Stir every couple of minutes until the mixture develops a nutty smell and darkens slightly in colour. About 10 to 15 minutes. This is your roux! This is the thickener for the gumbo.
  • Once the vegetable mixture has cooked for a full hour, add the roux to the pot and stir until the roux is completely dissolved. The mixture should be thicker now.
  • Add the chorizo and shrimp, and stir.
  • Bring the mixture to a boil and reduce the heat to medium low. Simmer for about 15 minutes. The shrimp should be red and the sausage pieces cooked through.
  • Serve hot with a favourite side. We served ours with an Italian short grain white rice.