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gumbo spicy flavor new orleans seasoning victoria gourmet recipe

I created my New Orleans seasoning blend just for this Gumbo recipe. It is spicy with a depth of flavor that is reminiscent of the Bayou. 


3 Tablespoons New Orleans Seasoning
1 tablespoon Cumin
4 sausage links, cut into ¼ in thick pieces
1 pound large shrimp, shelled and deveined
3 tablespoons olive oil
1 pound okra, stems removed, sliced in half
2 cups onions, diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
4 cloves garlic, chopped
4 cups chicken stock
1 can (28 ounces) crushed tomatoes
2 cups prepared rice
Fresh parsley, chopped for garnish
Salt and pepper to taste

Recipe Info

Difficulty Level: 
Prep Time: 
30 minutes
Cook Time: 
1 Hour
Total Time: 
1 hour 30 minutes
Serving size: 


1. In a large pot over medium heat sauté the sausage until browned, about 15 minutes. Remove the sausage from the pot and set aside. Drain drippings reserving 2 tablespoons.
2. In the same pot over medium heat, add 2 tablespoons of the reserved sausage dripping and okra. Cook until slightly soft, about 5 minutes. Remove from pot and set aside.
3. Add the olive oil, onions, peppers and garlic to the same pot. Stir and cook until soft, about 10 minutes.
4. Stir back in the okra to the onion mixture. Add the chicken stock, crushed tomatoes, Cumin and New Orleans.seasoning. Simmer uncovered for 20 minutes.
5. While the Gumbo is simmering, make the rice according to package instructions.
6. After the Gumbo simmers for 20 minutes, stir in the sausage and uncooked shrimp. Simmer for 5 minutes until the shrimp are cooked.
7. Serve on bed of rice - top with fresh parsley.


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Recipe Tip:
This dish can be made ahead including the rice- to serve bring the Gumbo to a simmer and add in the raw shrimp. Cook for 5 minutes.
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