Shrimp and Sausage Gumbo

Here’s a classic Shrimp and Sausage Gumbo—rich, flavorful, and perfect with rice 🍤🌶️

---

Shrimp and Sausage Gumbo (Serves 6)

Ingredients

Gumbo Base

• ½ cup vegetable oil

• ½ cup all-purpose flour

• 1 large onion, chopped

• 1 bell pepper, chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp dried thyme

• ½ tsp cayenne pepper (adjust to taste)

• Salt & black pepper, to taste

Proteins & Broth

• 1 lb smoked sausage (like Andouille), sliced

• 1 lb raw shrimp, peeled and deveined

• 4 cups chicken or seafood broth

• 2 bay leaves

• 1–2 tsp file powder (optional, for authentic flavor)

To Serve

• Cooked white rice

• Chopped green onions and parsley

---

Instructions

1. Make a roux:

   • In a large pot, combine oil and flour over medium heat.

   • Stir constantly for 10–15 minutes until it turns dark brown, like chocolate.

2. Cook vegetables:

   • Add onion, bell pepper, celery, and garlic to the roux. Cook 5–7 minutes until softened.

3. Season:

   • Stir in paprika, thyme, cayenne, salt, and pepper.

4. Add sausage and broth:

   • Add sliced sausage, chicken or seafood broth, and bay leaves.

   • Simmer 20–30 minutes to develop flavor.

5. Add shrimp:

   • Stir in shrimp and cook 3–5 minutes, until shrimp turn pink and opaque.

6. Finish:

   • Remove bay leaves. Stir in file powder if using.

   • Adjust seasoning.

7. Serve:

   • Spoon gumbo over cooked white rice. Garnish with parsley and green onions.

---

Tips

• Roux: Stir constantly to avoid burning; a darker roux gives richer flavor.

• Protein swaps: Chicken or crab can replace sausage or shrimp.

• Spice: Adjust cayenne for mild or extra heat.

---

I can also give a slow cooker version that simmers all day and still has rich roux flavor—great for a hands-off dinner.

Do you want me to do that?