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Shrimp Gumbo with Jalapeno Cheddar Sausage

Shrimp Gumbo with Jalapeno Cheddar Sausage

Enjoy a flavorful dish of jalapeno sausage and shrimp gumbo with bell peppers, served in a rich broth and poured over a bed of rice for a satisfying meal.


  • 4 tbsp. unsalted butter
  • 1/4 c. all-purpose flour
  • 1 small onion
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 13 oz. package Jalapeno & White Cheddar Sausage, sliced into 1/2" pieces
  • 1 tbsp. old bay seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 (15-oz.) can diced tomatoes
  • 1 qt low-sodium chicken broth
  • 2 lb. 16-20 peeled and deveined shrimp
  • 3 scallions, sliced
  • 4 cups cooked white rice, for serving


  1. Melt butter in a large, deep skillet over medium-low heat, then add flour and whisk thoroughly. Cook, whisking continually, until it turns a dark caramel color, about 10 minutes.
  2. Add peppers, onions, and celery, and stir about 5 more minutes until softened. Stir in garlic and sausage, and Old Bay seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
  3. Add shrimp and cook for 10 more minutes until shrimp are cooked through. Add in half the scallions and stir. Garnish with remaining scallions.
  4. Serve in a bowl topped with a scoop of white rice.