Savory Creole Shrimp and Sausage Gumbo
Dive into a bowl of hearty goodness with our Savory Creole Shrimp and Sausage Gumbo, perfect for any gathering or cozy night in. This Louisiana-inspired dish showcases a rich and flavorful blend of crispy bacon, Italian sausage, and smoked sausage, paired with fresh vegetables and the vibrant taste of Ragu's Chunky Super Vegetable Primavera sauce. Rich in flavors and tradition, this gumbo is both comforting and satisfying, making it an ideal option for those who love bold, soulful cooking. Serve it over fluffy rice and finish it off with fresh herbs for a delightful culinary experience.
N/A
Servings
550
Calories
17
Ingredients
Ingredients
Bacon
6 slices (diced)
Italian sausage
1/2 lb (cut into 1/2-inch slices)
Smoked sausage
1/2 lb (cut into 1/2-inch slices)
Flour
1/2 cup (for making roux)
Onion
1 (chopped)
Green bell pepper
1 (chopped)
Celery
2 ribs (chopped)
Garlic
4 cloves (minced)
Creole seasoning
1 tablespoon (for flavor)
Chicken stock
1 quart (for the broth)
Bay leaves
2 (for flavor)
Ragu Old World Style Marinara sauce
24 ounces (for a rich sauce)
Frozen cut okra
2 cups (thawed)
Raw shrimp
2 lbs (peeled and deveined)
Cooked rice
1 cup (for serving)
Green onions
2 (chopped for garnish)
Cilantro
1/4 cup (chopped for garnish)
Instructions
1
In a large pot over medium-high heat, cook the diced bacon until it becomes crispy. Once done, use a slotted spoon to remove the bacon, setting it aside for later use. In the remaining bacon grease, add the sliced Italian sausage and smoked sausage. Sauté for about 2 minutes until they are lightly browned, then remove them from the pot and set aside with the bacon.
2
Whisk the flour into the leftover bacon grease, stirring constantly for approximately 5 minutes until the roux reaches a golden brown color. Next, add the chopped onion, green bell pepper, celery, and minced garlic. Cook this mixture for 4-5 minutes, stirring regularly until the vegetables have softened and become aromatic.
3
Stir in the creole seasoning, chicken stock, bay leaves, and Ragu Old World Style Marinara sauce. Bring the pot to a boil before reducing the heat to a gentle simmer. Return the cooked bacon, Italian sausage, and smoked sausage back to the pot. Cover and allow the gumbo to simmer for 20 minutes, stirring occasionally to ensure even cooking.
4
After simmering, add the thawed okra and raw shrimp to the pot. Cook for an additional 10 minutes, or until the shrimp is fully cooked and pink.
5
To serve, ladle the gumbo into bowls, topping each serving with a generous scoop of cooked rice. Finish by garnishing with chopped green onions and cilantro to add a fresh touch.
Nutrition Information
32.5
Fat
37.5
Carbs
37.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Creole Shrimp and Sausage Gumbo?
It is a hearty Louisiana-inspired dish featuring bacon, Italian and smoked sausage, shrimp, and a rich vegetable-based sauce served over rice.
What types of sausages are used in this recipe?
The recipe calls for 1/2 lb of Italian sausage and 1/2 lb of smoked sausage, both cut into 1/2-inch slices.
How many ingredients are in this gumbo?
There are a total of 17 ingredients used in this recipe.
What is the calorie count per serving?
Each serving contains 550 calories.
How much protein is in one serving?
There are 37.5 grams of protein per serving.
How much fat is in this gumbo?
The dish contains 32.5 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 37.5 grams of carbohydrates per serving.
What is the first step in preparing the gumbo?
The first step is to cook 6 slices of diced bacon in a large pot over medium-high heat until crispy.
How do you make the roux for this recipe?
Whisk 1/2 cup of flour into the leftover bacon grease and stir constantly for about 5 minutes until it reaches a golden brown color.
Which vegetables are included in the vegetable mixture?
The vegetable mixture includes one chopped onion, one green bell pepper, two ribs of chopped celery, and four cloves of minced garlic.
What specific Ragu sauce is used in this gumbo?
The recipe uses 24 ounces of Ragu Old World Style Marinara sauce.
How much chicken stock is required?
You will need 1 quart of chicken stock for the broth.
What seasoning provides the Creole flavor?
One tablespoon of Creole seasoning is used to flavor the dish.
How long does the gumbo simmer before adding the shrimp?
The gumbo should simmer covered for 20 minutes after returning the meats to the pot.
When do you add the okra?
The 2 cups of thawed frozen cut okra are added after the initial 20-minute simmer, alongside the shrimp.
How long should the shrimp cook?
The shrimp should cook for approximately 10 minutes until they are fully cooked and pink.
What size should the sausage slices be?
The sausages should be cut into 1/2-inch slices.
How many bay leaves are used?
The recipe calls for 2 bay leaves for added flavor.
What is the recommended serving suggestion?
Ladle the gumbo into bowls and top each with a generous scoop of cooked rice.
What are the garnishes for this gumbo?
The dish is garnished with chopped green onions and 1/4 cup of chopped cilantro.
Should the okra be fresh or frozen?
The recipe specifies 2 cups of frozen cut okra that has been thawed.
What kind of shrimp should be used?
Use 2 lbs of raw shrimp that has been peeled and deveined.
How many cloves of garlic are needed?
You will need 4 cloves of minced garlic.
How much bacon is used?
The recipe uses 6 slices of diced bacon.
How much flour is needed for the roux?
The roux requires 1/2 cup of flour.
Is the Italian sausage browned before simmering?
Yes, the Italian sausage is sauteed for about 2 minutes until lightly browned before being set aside.
What heat setting is used for cooking the bacon?
Medium-high heat is used for cooking the bacon.
How much rice is needed for serving?
The recipe suggests 1 cup of cooked rice for serving.
How much cilantro is used for garnish?
1/4 cup of chopped cilantro is used.
What is the description of the final dish?
It is described as a bold, soulful, and comforting dish that is both hearty and satisfying.