Shrimp & Longganisa gumbo


By @eatingdivine

Around this time last year, I was in NOLA enjoying all kinds of Southern food while I was pregnant with my first born. The favorite at the time was the different versions of Gumbo I had around town. I had pretty much everything that goes into a Gumbo except for andouille sausage but longganisa saved the day! I was a little worried about the sweetness of the pork longganisa but it actually blended well with the cajun spices and made it really tasty.

Prep Time​: 30 mins


Cook Time​: 1 hr 30 mins

Servings​: 4-5

8 tbsp butter (1 stick)
1⁄4 cup all purpose flour
1 small onion, chopped
1 medium green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1 pack Magnolia Uncured Pork Longganisa, cut into diagonal coins 1 tbsp cajun seasoning (unsalted)
Freshly ground black pepper
2 bay leaves
1 can fire-roasted diced tomatoes
4 cups chicken broth
1 1⁄2 lbs shrimp, peeled and deveined
1⁄2 cup green onions
Cooked white rice for serving


  1. In either a large deep skillet or a stock pot over medium heat, melt butter, then add flour. Cook stirring constantly until dark caramel colored, about 8-10 minutes.
  2. Add onions, bell peppers, celery and continue stirring until softened. Stir in garlic and longganisa then season with cajun seasoning, salt and pepper. Add bay leaves, diced tomatoes and chicken broth. Bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally for about an hour.

3. About 10 minutes before the end of the hour, add shrimp. Once shrimp turns pink add green onions, reserve some for garnish.

Serve and enjoy with friends and family.