Go Back
–+ servings
Pumpkin Spiced Gumbo With Shrimp and Turkey Sausage

Pumpkin-Spiced Gumbo with Shrimp and Turkey Sausage

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Creole
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 12 ounce turkey sausage sliced
  • 2 tablespoon olive oil
  • 1 cup onion chopped
  • 1 cup bell pepper diced
  • 1 cup celery diced
  • 3 clove garlic minced
  • 2 tablespoon pumpkin pie spice
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup chicken broth
  • 1 cup pumpkin puree
  • 1 can diced tomatoes 14.5 ounces
  • 1 cup okra sliced
  • 1 tablespoon Worcestershire sauce
  • 2 cup cooked rice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add turkey sausage and cook until browned.
  • Add onion, bell pepper, and celery; cook until softened.
  • Stir in garlic and cook for an additional minute.
  • Add pumpkin pie spice, paprika, cayenne pepper, salt, and black pepper; stir well.
  • Pour in chicken broth, pumpkin puree, and diced tomatoes.
  • Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  • Add the okra and shrimp to the pot, cooking for an additional 10 minutes.
  • Stir in Worcestershire sauce and adjust seasoning if necessary.
  • Remove from heat and let rest for 5 minutes before serving.
  • Serve over cooked rice.

Notes

For best results, use fresh shrimp and ensure they are fully thawed if previously frozen. Adjust the level of cayenne pepper to suit your spice preference. The gumbo can be stored in the refrigerator for up to three days and tends to taste even better the day after as the flavors meld together.
Tried this recipe?Let us know how it was!