Bone Suckin’® Sausage and Shrimp Gumbo Recipe
Prep Time

Cook Time

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One of our classic, southern soup recipes!
Recipe type: Entree
Serves: 6-8

  • Bone Suckin’ Seasoning & Rub, Hot, 2 Tbsp.
  • Bone Suckin’ Big Chunks Salsa, Hot, 1 cup
  • Bacon Fat Drippings, ½ cup
  • All Purpose Flour, ½ cup
  • Celery, 3 stalks, chopped
  • Onion, 2, finely chopped
  • Bell Pepper, 1 each of red, orange and green, diced
  • Bay Leaves, 2, whole
  • Oregano, 2 tsp., dried
  • Clam Juice, 2 bottles (8 oz.)
  • Diced Tomatoes, 1 can (28 oz.)
  • Okra, 1 package (16 oz.), frozen
  • Andouille Sausage, 1 lb., sliced ¼ inch thick
  • Shrimp, 1 lb., uncooked, peeled and deveined*
  • Rice, 1 lb., cooked

  1. Before cooking food, heat oil in a large stockpot over medium high heat.
  2. Add flour, Bone Suckin’ Hot Seasoning & Rub and stir constantly for 6 to 8 minutes, until you get a dark brown rue.
  3. Add celery, onion, and bell peppers. Continue to stir and cook for 5 minutes.
  4. Pour in clam juice, Bone Suckin’ Hot Salsa, diced tomatoes and sausage. Bring to a boil for 15 minutes, continuing to stir occasionally.
  5. Bring heat to low and add okra. Continue to cook for 15 minutes. Add shrimp to simmering gumbo and stir for 3 minutes. Serve over rice. Recipe serves 6 to 8.

*If making ahead of time, do not add shrimp until just before serving. Bring gumbo to a medium simmer for 15 minutes. Add shrimp and cook for 3 minutes or until shrimp are pink.


Bone Suckin’® Sausage and Shrimp Gumbo Recipe

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