30-Minute Shrimp and Sausage Gumbo

Very very good. Yes it is not authentic gumbo but it is delicious and can be made in a snap. I traded green bell peppers for a can of green chopped chilis and did not add sausage. Still came out wonderful, and works with my fast past life. I would make this again and sent the recipe to my mother.

I cannot say enough good about this recipe. It is soo easy and sooo YUMMY! It is a staple in my house. It may not be true authentic but how do you beat a weeknight Gumbo at home.

i made this everyone loved it, i used everything but okra.

Delicious flavor! My husband loved it too. Much easier and faster than my mother's (who is from New Orleans) traditional gumbo recipe which takes several hours. I will definitely be making this again.

My husband and I both enjoyed this very much and leftovers were just as good. Prep time is more than ten minutes though.

I absolutely love this recipe. I got it in a booklet at a local grocer. I lightened the recipe with reduced-sodium chicken broth, and unsalted butter. I enhanced it with canned tomatoes (green peppers and onions reduced sodium. And finally, a light turkey sausage with steamed garlic shrimp put in after you turn the heat off and let stand for 10 minute. Add a bit of cayenne to taste and you are talking uuummh, uummh so good. I am a Midwestern girl, who never tried okra, until this recipe. I chopped it up a little, but the flavor gives isawesome. I have made this recipe several times and can't imagine any other way to make it. My husband is allergic to shell fish, so I replace the shrimp with chunks of garlic rotisserie chicken.

I was born and raised in Louisiana by a cajun family, and this is definetly NOT how you make gumbo. You Have to make a roux with oil and flour and you NEVER put tomates in it. Gumbo is brown not red. There is no one in Louisiana that would put tomatoes in gumbo. Please do not make it this way.

its a very delicious recipe. I love gumbo with shrimp and sausage in it.

this was the second try at this recipe and i found that if i used gumbo frozen veg medley it added more veggies. I also added some texas pete for heat and it was a hit with the family. A keeper for sure.

This recipe had a great flavor to it, however I did find it had the consistency of an etouffee, not a gumbo. I live in Louisiana and I thought it did not have a gumbo flavor. The recipe was very delicious, but would not consider it a gumbo. Will make again though.