Ingredients
1 pound shrimp, peeled and deveined
1 pound sausage, sliced
1/2 cup bell pepper, diced
1/2 cup onion, diced
4 cups chicken broth
1 can diced tomatoes
1/4 cup vegetable oil
1/4 cup all-purpose flour
2 cloves garlic, minced
1 tablespoon Cajun seasoning
2 bay leaves
Salt and pepper to taste
Cooked rice, for serving
Green onions, chopped for garnish
Directions
1. In a large pot, warm up the vegetable oil over medium heat. Sprinkle in the flour and stir continuously to create a roux, cooking until you reach a deep, dark brown color.
2. Add in the diced celery, bell pepper, and onion. Sauté them together until everything softens up nicely.
3. Toss in the minced garlic and let it cook for another minute, just until fragrant.
4. Stir in the sliced sausage, letting it brown for a couple of minutes to bring out all those flavors.
5. Pour in the chicken broth and add the diced tomatoes, Cajun seasoning, bay leaves, and a good pinch each of salt and pepper. Stir well.
6. Let the gumbo come to a gentle simmer, and let it bubble away for 30 minutes so all those flavors blend together.
7. Add the shrimp during the last 5 minutes of cooking. Cook just until they turn pink and are cooked through—don’t overdo it!
8. Spoon the gumbo over warm cooked rice and top with a scatter of chopped green onions to serve.
Gather everyone around and dig in—it’s comfort in a bowl!
