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Shrimp and Sweet Potato Gumbo

Yield 13 1/2 cups
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.


  • 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

How to Make It

  1. 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.

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

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

  4. 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.

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

Christmas with Southern Living 2002