Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo is possibly the best Cajun comfort food there is!

Prep: 30 min | Cook: 1 hr | Yield: 6 servings

Ingredients

• 1 pound sliced andouille sausage or other smoked sausage
• 2 to 3 teaspoons vegetable oil
• 6 cups chicken broth
• 2 (14.5 ounce) cans tomatoes, diced
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 cup chopped celery
• 1 red bell pepper, chopped
• 1 yellow or green bell pepper, chopped
• 2 teaspoons vegetable oil
• 1 1/2 cups fresh or frozen thawed okra slices
• 1 teaspoon Creole or Cajun seasoning
• 1 bay leaf
• 1 pound medium shrimp
• salt and pepper, to taste
• hot boiled rice
• chopped fresh parsley or sliced green onions for garnish (optional)

Instructions

1. In a skillet over medium heat, brown the sausage in 2 to 3 teaspoons of vegetable oil; remove sausage to a plate and set aside.
2. In a large kettle or Dutch oven, combine the chicken broth and tomatoes. Put over medium heat to bring to a simmer.
3. Meanwhile, in a large skillet over medium high heat, combine the 1/2 cup of oil and the flour. Cook, whisking constantly, until the mixture is medium to deep brown. Don't let the mixture burn.
4. To the skillet, add the chopped onion, celery, and bell pepper; cook, stirring constantly with a spoon, until vegetables are softened. Stir the vegetable mixture into the simmering tomato and broth mixture.
5. Put the skillet back on the heat and add 2 more teaspoons of oil; reduce to medium heat. Add the okra and cook, stirring, until lightly browned and not sticky.
6. Add the okra to the simmering pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage. Cover and cook, stirring occasionally, over medium-low heat for 1 hour.
7. Add the shrimp and cook for 15 to 20 minutes longer, until shrimp is cooked through.
8. Taste and add salt and pepper to taste.
9. Serve the gumbo over a mound of hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions, if desired.