Shrimp and Sausage Gumbo

Ingredients
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 lb smoked sausage, sliced
• 1 lb shrimp, peeled and deveined
• 4 cups chicken or seafood broth
• 1 (14 oz) can diced tomatoes (optional)
• 2 tsp Creole seasoning
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to heat preference)
• 2 bay leaves
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. In a large pot or Dutch oven, make a roux by whisking flour into oil over medium heat. Stir constantly for 10–12 minutes until deep golden brown. Patience is key!

2. Add onions, bell peppers, celery, and garlic. Cook until softened, about 5 minutes.

3. Stir in sliced sausage and cook 3–4 minutes.

4. Slowly whisk in broth and diced tomatoes. Add Creole seasoning, paprika, cayenne, bay leaves, salt, and pepper. Bring to a simmer for 20–25 minutes to let flavors meld.

5. Add shrimp and cook 3–5 minutes until pink and cooked through.

6. Remove bay leaves, stir in parsley, and serve over hot white rice.