Creole-Style Shrimp and Sausage Gumbo is a hearty, flavorful dish that combines the rich traditions of Louisiana Creole cuisine. It’s a perfect meal for gatherings or a cozy night in, offering a delicious mix of spices, seafood, sausage, and vegetables. Here’s how you can make it at home.
Ingredients:
- 1 pound (450g) shrimp, peeled and deveined
- 12 ounces (340g) Andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 cup (64g) all-purpose flour
- 1/2 cup (120ml) vegetable oil
- 6 cups (1.4 liters) chicken broth
- 1 can (14.5 ounces, or 410g) diced tomatoes, undrained
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup (185g) okra, sliced (fresh or frozen)
- Salt and pepper to taste
- Cooked rice, for serving
- Sliced green onions and chopped parsley, for garnish
Instructions:
- Make the Roux:
- In a large pot or Dutch oven, combine the flour and oil over medium heat. Cook, stirring constantly, until the roux turns a dark brown color, similar to chocolate. This process can take about 20 to 25 minutes. Be patient and keep stirring to prevent burning.
