Ingredients:
– 400g (14 oz) large shrimp, peeled and deveined
– 200g (7 oz) smoked sausage, sliced
– 1 large onion, chopped
– 1 green bell pepper, chopped
– 1 yellow bell pepper, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 3 tbsp vegetable oil
– 1 can (400g/14 oz) diced tomatoes
– 500ml (2 cups) chicken or seafood stock
– 1 tsp paprika
– 1 tsp cayenne pepper (adjust to taste)
– 1 tsp dried thyme
– 2 bay leaves
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
– Cooked white rice for serving
Directions:
1. Prepare the Roux:
In a large pot, heat the vegetable oil over medium heat. Add the flour and whisk continuously for about 5-7 minutes until it turns a golden brown color. This roux will serve as the thickening base for the gumbo.
2. Cook the Vegetables:
Add the chopped onion, green and yellow bell peppers, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened. Then, add the minced garlic and cook for an additional 2 minutes until fragrant.
3. Add the Sausage and Spices:
Stir in the sliced smoked sausage, paprika, cayenne pepper, dried thyme, and bay leaves. Cook for another 3-4 minutes until the sausage is slightly browned and the spices are aromatic.
4. Add Tomatoes and Stock:
Pour in the diced tomatoes and chicken or seafood stock, stirring well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes to allow the flavors to meld together.
5. Add the Shrimp:
Stir in the shrimp and cook for an additional 5-7 minutes until they turn pink and are fully cooked.
6. Season and Serve:
Remove the bay leaves, taste the gumbo, and adjust the seasoning with salt and pepper as needed. Serve the gumbo hot over cooked white rice, garnished with freshly chopped parsley.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Servings: 4 servings | Calories: Approx. 350 kcal per serving