Gumbo with Victoria Taylor’s New Orleans Seasoning

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Gumbo with Victoria Taylor’s New Orleans Seasoning

This gumbo has just the right amount of kick without being overly spicy, of course you can add more New Orleans Seasoning if you prefer a little more heat. 


  • 4 cups sausage of choice, cut into discs about ¼ in thick
  • 1 pound shelled and deveined large shrimp
  • 1/3 cup olive oil
  • 1 pound okra, stems removed or defrosted if frozen
  • 2 cups diced onions
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 cloves garlic chopped
  • 4 cups Chicken Stock
  • 1 28 ounce can of crushed tomatoes
  • 1 tablespoon ground cumin
  • 3 tablespoons Victoria Taylor’s New Orleans Seasoning
  • salt and pepper to taste
  • fresh chopped parsley for garnish
  • cooked rice of choice

In a large pot sauté the sausage over medium heat until browned about 15 minutes.  Remove from pot and set aside.  Put ½ the olive oil in the pan to heat.  Add the okra and cook until slightly soft then remove.  Add the rest of the oil and the onion, peppers and garlic stir and cook until soft about 10 minutes.  Add the okra back into the pot with the chicken stock and crushed tomatoes.  Season with the cumin, New Orleans Seasoning, salt and pepper.  Simmer uncovered for 20 minutes. While the Gumbo is simmering, make the rice or if using a rice cooker, start the rice prior to prepping the vegetables.   Once the Gumbo has simmered and the rice is done, add the sausage and uncooked shrimp into the pot.  Continue to simmer another  5 minutes while the shrimp cook.   Serve on a bed of rice with sauce and top with fresh chopped parsley. Best, Victoria