A soup full of flavor, or as they say in the south, gumbo. You would never think to marry smoked sausage, shrimp and potatoes, but what a great combination.

Gulf Coast Seafood Gumbo

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Course: Soup
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Degree of Difficulty : Easy
Servings: 6 people


  • 3 large (21-25 count) unpeeled shrimp per person
  • 1 1/2 lb fresh white fish fillets (snapper, grouper or catfish) optional
  • 2 ribs celery chopped
  • 1 large sweet onion peeled and chopped
  • 2 32 oz containers of chicken stock (or 900 ml)
  • 1/2 ring of smoked sausage such as kielbasa, cut into 1/2 slices
  • 1 whole green pepper chopped
  • 1 tbsp olive oil
  • 3 cloves garlic peeled and chopped
  • 6-10 small red skinned white or Yukon gold potatoes, cut in half
  • 1 12 oz bottle of beer (optional)
  • 4-5 sprigs fresh thyme leaves only, or 1/2 tb dried
  • 2 bay leaves
  • 2 tspn Creole Seasoning


  • Gather all ingredients before starting recipe
  • Slice smoked sausage into 1/2 slices
  • Chop peeled onion, celery and green pepper
  • Peel shrimp refrigerate until ready to use
  • Heat oil in a medium sized stock pot over medium heat. Add slices sausages and sauté until browned on both sides.
  • Add chopped onion and stir to combine, sauté until the onions become translucent, about 5-6 minutes
  • Grate the garlic cloves directly into the soup pot, add green pepper and the spices and herbs and stir to combine, about 2 minutes,
  • If using, add the beer and cook until reduced by half.
  • Add the chicken stock, sliced potatoes, bring to a boil then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are cooked,
  • Increase heat to medium high and add fish, if using, and cook for 2 minutes
  • Add shrimp and cook for another 2 minutes or until the shrimp turns pink.
  • Serve with crunchy baguette.

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