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Spicewalla X Seemore Cajun Gumbo

Spicewalla X Seemore Cajun Gumbo

Originating in West Africa, Gumbo, or "ki ngombo" the African word for okra was popularized in Southern Louisiana dating back to the 1800's. We gave this rich classic a veggie-packed update with our friends at Seemore Meats & Veggies, feat. Bubbe's Chicken Soup Sausage and Spicewalla Cajun Seasoning. Grab a bowl and getchu some!


1 Tbsp neutral oil
12 oz Seemore Bubbe's Chicken Soup Sausage, sliced into ½ inch thick coins
4 Tbsp unsalted butter
½ cup all purpose flour
1 green bell pepper, finely diced
1 medium yellow onion, finely diced

1 cup celery, finely diced
1 (15 oz) can crushed tomatoes
2 Tbsp Spicewalla Cajun Seasoning
3 cups chicken broth
1 cup okra, sliced into ½ inch coins
½ pound raw shrimp, peeled
White rice, for serving
Green onions, for garnish

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  1. In a large pot, add the oil and heat over medium high. Add the sausage and cook undisturbed for 3 minutes, stir and cook another 2 minutes until the sausage is taking on some browning. Remove the sausage from the pot and set aside.
  2. Add the butter and flour, lower the heat to medium and cook, stirring frequently until the roux has turned dark brown, about 10 minutes. 
  3. Add the bell pepper, onion, celery, tomatoes, and Cajun Seasoning. Cook until the vegetables are tender, about 5 minutes. 
  4. Add the chicken broth, turn the heat up to medium-high and bring to boil. Lower the heat to medium-low and simmer for 10-15 minutes.
  5. Add the okra and shrimp, cook for about 5 minutes until the shrimp is cooked through.
  6. Serve with rice and garnish with green onion.
  7. Enjoy!

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