Shrimp and Sweet Potato Gumbo

Oxmoor House
Roasted vegetables, smoked sausage, and smoked bacon add a unique depth of flavor to this gumbo. Forego the bacon in the recipe if you're in a pinch for time.
13 1/2 cups


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2 large onions, coarsely chopped
1 pound sweet potatoes, peeled and cut into 1
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound smoked sausage, sliced
6 smoked bacon slices, optional (we tested with Nueske's)
1/4 cup vegetable oil
1/4 cup all-purpose flour
2 celery ribs, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
3 cups water
1 (14 1/2-ounce) can stewed tomatoes
1 (10 3/4-ounce) can tomato with roasted garlic and herbs soup, undiluted
1 (10 3/4-ounce) can chicken gumbo soup, undiluted
1 bay leaf
1 pound unpeeled, medium-size fresh shrimp, peeled, or 1 pound frozen peeled shrimp


Toss onion and sweet potato with 1 tablespoon olive oil; sprinkle with salt and pepper. Spread vegetables in a single layer in a shallow roasting pan or a 15" x 10" jellyroll pan. Roast at 450° for 30 minutes, stirring twice.

Cook sausage in a large Dutch oven over medium heat until browned; remove sausage, and set aside.

Cook bacon in same pan over medium heat until crisp; remove bacon and drain on paper towels, reserving drippings in pan. Coarsely crumble bacon.

Add enough oil to drippings in pan to yield 1/4 cup. Add flour and cook over medium heat, whisking constantly, until roux is peanut butter-colored (about 30 minutes). Add celery, green pepper, and garlic; cook 7 minutes or until vegetables are just tender. Stir in water and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Gently stir in roasted vegetables, sausage, and shrimp; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaf before serving.

To serve, ladle gumbo into individual bowls. Sprinkle each serving with bacon, if desired.

Created date

August 2009