Whole30 Shrimp and Sausage Gumbo
Dive into the bold and vibrant flavors of this Whole30 Shrimp and Sausage Gumbo—an irresistible twist on a Southern classic that's both paleo-friendly and packed with hearty goodness. This gluten-free gumbo features tender shrimp, smoky andouille sausage, and nutrient-rich okra simmered in a rich tomato and Cajun-spiced broth, delivering a perfect blend of spice and comfort. With a medley of fresh vegetables, fragrant herbs, and the iconic smoky kick of Cajun seasoning, this gumbo is a wholesome yet satisfying meal that’s ready in just an hour. Perfect for family dinners or meal prepping, this dish is a true celebration of comforting Southern cuisine without compromising on Whole30 principles. Garnished with parsley and green onions, it's the ultimate one-pot wonder for achieving big flavor and clean eating.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 pound medium shrimp, peeled and deveined
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup canned crushed tomatoes
- 4 cups chicken broth
- 2 bay leaves
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 cups okra, sliced
- 0.25 cup fresh parsley, chopped
- 3 green onions, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon hot sauce
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove sausage from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the crushed tomatoes and chicken broth to the pot. Stir well to combine.
Add the cooked sausage back into the pot along with the bay leaves, Cajun seasoning, dried thyme, salt, pepper, and hot sauce. Stir to combine and bring to a simmer.
Once simmering, add the sliced okra to the pot. Simmer for about 15 minutes, allowing the flavors to meld and the okra to soften.
Add the shrimp to the pot and cook until the shrimp are pink and cooked through, about 3-5 minutes.
Remove the bay leaves from the gumbo.
Garnish the gumbo with chopped parsley and sliced green onions before serving.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 12870 mg | 560% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 39.6 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1102 mg | 85% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6828 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
