Flavorful Shrimp and Sausage Gumbo Simple Recipe

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb smoked sausage (such as andouille), sliced
• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 medium onion, diced
• 1 unit green bell pepper, diced
• 1 stalk celery, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 unit bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper (adjust to taste)
• 2 teaspoons paprika
• to taste unit salt and black pepper
• 1 cup okra, sliced (fresh or frozen)
• 3 unit green onions, sliced (for garnish)
• to taste unit fresh parsley, chopped (for garnish)
• as needed unit steamed white rice (for serving)

Instructions

1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, gradually whisk in the flour to create a roux. Stir continuously for 20-30 minutes until the roux is a deep brown color (similar to chocolate), being careful not to burn it.
2. Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for about 5-7 minutes, stirring frequently until the vegetables are softened.
3. Stir in the sliced sausage, cooking until browned, about 5 minutes.
4. Add the diced tomatoes (with their juice), chicken broth, bay leaf, thyme, cayenne pepper, paprika, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 30 minutes.
5. After 30 minutes, add the okra and stir well. Allow it to simmer for an additional 10-15 minutes until the gumbo thickens slightly.
6. Finally, add the shrimp and cook for about 5 minutes or until they turn pink and opaque. Adjust seasoning if necessary, and remove from heat.
7. Discard the bay leaf before serving.