I went to school at The University of Houston, and I truly miss the goodness of southern cookin.

Then I got a craving for some Gumbo and it just had to happen.

Shrimp & Sausage Gumbo Casserole

I found this very fun recipe in a Better Homes and Garden magazine from last summer, and it totally hit the spot.

If you’re not familiar with Gumbo, it is a thicker soup full of vegetables and spices.

It has to contain okra, which, before I moved to Texas had never heard of nor had I ever eaten it.


Okra is a fantastic vegetable that works as a thickener for the gumbo.

It’s also completely delicious when battered and fried… but that’s for another time…

Don’t worry if you can’t find it in your produce section, head over to the frozen vegetables and you’ll find it there.

For this casserole I took some puff pastry sheets and punched out some circles with a cookie cutter, then sprinkled some Cajun seasoning on top. They bake up and serve as a flaky crust with a little kick of spice.

Shrimp and Sausage Gumbo Casserole

Since Mr. Groundhog lied and we are having several of inches of snow fall every day, this Shrimp and Sausage Gumbo Casserole was the perfect way to warm up. I loved the spice from the cayenne pepper and the andouille sausage. If you’re not into eating spicy food, switch out the andouille sausage for a kielbasa sausage and trim back on the cayenne pepper and Cajun seasoning.

Shrimp and Sausage Gumbo Casserole

Oh how I miss the dirrrrty south.

Shrimp & Sausage Gumbo Casserole
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5 from 1 vote

Shrimp and Sausage Gumbo Casserole

This Creamy Sun Dried Tomato and Basil Soup is a spin-off of a bakery near my house and also closely resembles that of Paradise Bakery's Fire Roasted Tomato Soup.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Servings: 8
Calories: 465 kcal
Author: Shawn


  • 1 pound thawed raw shrimp, peeled and deveined
  • 1/2 of a 17.3oz package frozen puff pastry sheets, 1 sheet, thawed
  • 1/2 tsp Cajun Seasoning
  • 1 cup chopped green sweet pepper
  • 1/2 cup sliced celery
  • 2 tsp Gourmet Garden Garlic, or 2 tsp minced garlic
  • 1 tbsp Olive Oil
  • 1 pound cooked smoked andouille sausage, sliced
  • 14.5 oz can diced tomatoes, drained
  • 10.75 oz can cream of chicken soup
  • 9 oz package frozen cut okra, thawed
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking sheet. Lay puff pastry sheet on a lightly floured surface and use a round cookie cutter to punch out 2 to 3 inch circles. Place on prepared baking sheet and sprinkle with Cajun seasoning. Bake for 10 minutes.
  • Meanwhile, in a very large skillet cook sweet pepper, onion, celery, and garlic in hot oil over medium heat for about 4 minutes or until vegetables are tender. Stir in sausage, tomatoes, soup, okra, tomato paste, salt and cayenne pepper; heat until bubbly. Add the shrimp and return to a boil. Transfer the shrimp mixture to a 3 quart baking dish.
  • Bake uncovered for 15 minutes. Place the puff pastry circles on top of the gumbo mixture, and bake for an additional 10 minutes or until the puff pastry is golden brown and edges of gumbo are bubbly.
  • Enjoy!


Calories: 465kcal | Carbohydrates: 22.6g | Protein: 22.3g | Fat: 32.2g | Cholesterol: 129.3mg | Sodium: 1112.6mg | Sugar: 4.4g | Vitamin A: 1IU | Vitamin C: 31mg
Keywords: Casserole, gumbo, puff pastry, sausage, shrimp
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
14 Responses
  1. Cecelia Carr

    5 stars
    I TRULY love GUMBO and have had it fixed several different ways (with or without okra). I love it with sausages, shrimp and chicken (with less meat) just gumbo however you want to fix it and the spicier the better; just a great dish. I can not wait to try this deliciousness as a casserole!!!!

    Thank you so much for sharing.

  2. Gerry

    This sounds fantastic and I will try it soon. But, just for the record. gumbo does not necessarily have to have okra (but I do love it). We Cajuns make a poultry gumbo, any poultry, but mostly chicken. It can also have sausage and or shrimp, but has no okra or tomatoes. It is delicious.

    1. Fred

      The name of Okra in the original language of its black heritage is GUMBO. You can make all the poultry soup you want, but the only REAL Gumbo is made with okra, and seafood. I’m an 83 year old, and know what I’m talking about. My son makes chicken and andouille soup and some call it gumbo, but it’s not, it’s just soup.

  3. Elaine Brown

    I am from Tennessee. Imagine my shock when I moved to Pennsylvania and found they had not heard of okra. The cashier in a grocery store asked if I had found everything that I needed and, when I mentioned not finding okra, he asked me what it was.

  4. Amy Tong

    I love Gumbo. My hubby and I visited New Orleans and I’ve been craving for some Gumbo ever since the trip. How fun to turn this Southern classic into a casserole!? I can’t wait to try it. Wish you a wonderful weekend and thanks for sharing.

  5. Gerry @ Foodness Gracious

    The south is on my list of places to go when I retire and have loads of free time and can buy an RV and disappear without the kids…oops am I getting ahead of myself ๐Ÿ˜‰

    1. Baltisraul

      Be careful Gerry, if you get off the main roads in Mississippi or Arkansas in your RV, you will disappear. Best to start out in Virginia just to get the real feel of the South, not the Deep South! Or better yet, just fly into New Orleans for your gumbo.

  6. Hayley @ The Domestic Rebel

    I am SO SO SO SO bookmarking this for next week’s dinner plan! I LOVE gumbo and all Southern food even though I’m not one bit Southern and have never visited, haha. Seriously — Cajun food owns my soul and gumbo happens to be my all-time fave. Love this, Shawn!!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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