Shrimp and Sausage Gumbo Style Soup

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 celery stalk, chopped
• 4 garlic cloves, minced
• 1 pound smoked sausage, sliced
• 1 pound shrimp, peeled and deveined
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 2 cups okra, sliced
• 2 cups cooked white rice (for serving)
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Steps

1. 1 In a large pot, heat the oil over medium heat. Add flour, stirring constantly to create a roux until it's dark brown.
2. 2 Add onion, bell pepper, celery, and garlic to the roux; cook until softened.
3. 3 Stir in the sausage and cook until browned.
4. 4 Add chicken broth, diced tomatoes, okra, Cajun seasoning, and thyme. Bring to a simmer.
5. 5 Once simmering, add shrimp and cook until pink and opaque.
6. 6 Season with salt and pepper to taste. Simmer for 5 minutes.
7. 7 Serve over rice, garnished with chopped green onions.

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Chef's knife

Variations

• Add andouille sausage for extra smoky flavor.
• Substitute shrimp with chicken for a different protein.

Substitutions

• If okra isn't your thing, use diced zucchini instead.
• Use smoked paprika to enhance the smoky flavor if you can't find smoked sausage.

Pairings

• Cold beer pairs wonderfully with this spicy soup.
• A glass of Chardonnay offers a nice contrast.

Nutrition

Tips

• Make sure to stir your roux constantly to avoid burning.
• Feel free to adjust the amount of Cajun seasoning to your spice preference.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Serve with cornbread on the side.
• A crisp green salad complements this rich soup perfectly.

FAQ