Shrimp and Sausage Gumbo

• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup diced bell pepper
• 1 cup diced celery
• 1/2 cup diced onion
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 pound smoked sausage, sliced
• 1 pound shrimp, peeled and deveined
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon hot sauce
• Salt and pepper to taste
• Cooked white rice for serving

Steps

1. 1 In a large pot, heat vegetable oil over medium heat. Add flour and cook, stirring constantly, until roux reaches a deep brown color.
2. 2 Add diced onion, celery, and bell pepper to the roux. Sauté until vegetables are softened.
3. 3 Stir in Cajun seasoning, thyme, oregano, and hot sauce. Cook for 1 minute.
4. 4 Pour in chicken broth and diced tomatoes, stirring to combine. Bring to a simmer.
5. 5 Add sliced sausage to the pot and cook for 20 minutes.
6. 6 Stir in shrimp and cook until shrimp are pink and opaque, about 5 minutes.
7. 7 Season with salt and pepper to taste. Adjust hot sauce for desired spice level.
8. 8 Serve gumbo hot over cooked white rice.

Nutrition

Tips

• For a richer flavor, use andouille sausage.
• Make ahead and let it rest overnight for deeper flavor.
• Double-check shrimp doneness; they cook quickly!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.

Serving Suggestions

• Serve with a side of cornbread.
• Pair with a crisp lager or a glass of chardonnay.

FAQ