Spicy Weekend Gumbo with Shrimp and Sausage

Ingredients

• ½ cup vegetable oil

• ½ cup all-purpose flour (for the roux)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 lb smoked sausage (andouille preferred), sliced into rounds

• 1 can (14 oz) diced tomatoes (optional, for Creole style)

• 6 cups chicken stock (or seafood stock)

• 2 bay leaves

• 2 tsp smoked paprika

• 2 tsp Cajun seasoning (plus more to taste)

• 1 tsp dried thyme

• ½ tsp cayenne pepper (adjust for heat)

• Salt & black pepper, to taste

• 1 lb large shrimp, peeled and deveined

• 2 tbsp Worcestershire sauce

• 2 tbsp hot sauce (Crystal or Louisiana-style recommended)

• ½ cup chopped parsley

• 4 green onions, sliced

• Cooked white rice, for serving

Instructions

1. Make the roux:
   In a large heavy pot or Dutch oven, heat oil over medium heat. Slowly whisk in flour and cook, stirring constantly, until the mixture turns a deep chocolate-brown color (about 20–25 minutes). Be careful not to burn it.

2. Add the “holy trinity”:
   Stir in onion, bell pepper, celery, and garlic. Cook until softened, about 5–6 minutes.

3. Build the flavor:
   Stir in sausage and cook a few minutes until browned. If using tomatoes, add them now.

4. Add stock & spices:
   Slowly whisk in chicken stock. Add bay leaves, paprika, Cajun seasoning, thyme, cayenne, Worcestershire, and hot sauce. Bring to a simmer.

5. Simmer low & slow:
   Reduce heat and let simmer uncovered for 45–60 minutes, stirring occasionally, until the gumbo is rich and slightly thickened.

6. Add shrimp:
   In the last 5 minutes, stir in shrimp and cook until pink and just cooked through. Discard bay leaves. Adjust seasoning with salt, pepper, or more hot sauce.

7. Finish & serve:
   Stir in parsley and half the green onions. Serve gumbo hot over a scoop of white rice, garnished with the remaining green onions.