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Wacky Mac® Shrimp and Sausage Gumbo

Wacky Mac® Shrimp and Sausage Gumbo

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Wacky Mac(R)

We combine a classic taste from the south with Wacky Mac for an extraordinary take on gumbo.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet


  1. Heat oil in Dutch oven over medium heat. Add onion, garlic, celery, green pepper and jalapeno chile. Cook over medium heat, stirring frequently for 10 minutes or until vegetables are tender. Stir in tomatoes with can juices, chicken broth, sausage and okra. Bring to a boil over high heat. Reduce heat to low. Stir in shrimp, oregano, salt and pepper. Simmer for 10 minutes or until shrimp are cooked and flavors are blended. Stir in cooked Wacky Mac and heat through.
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Okay, I had to make quite a few changes to adapt to the ingredients I had on hand. I used half of a medium, white onion; a couple small orange and yellow bell peppers; three small hot peppers (not sure what they were, I grew them over the summer and forgot their name); vegetable broth; chicken instead of shrimp; left out the salt; and added creole seasoning instead of the oregano (oregano? in gumbo? strange...). I thought the end result was just okay. I prefer my gumbo to be served with rice, not pasta. It was fun to try something different, though.