- Sauté the Vegetables:
- Add the chopped onion, bell peppers, celery, and garlic to the roux. Cook over medium heat until the vegetables are softened, about 5 to 7 minutes.
- Cook the Sausage:
- Stir in the sliced Andouille sausage and cook for another 5 minutes, allowing the sausage to brown slightly and the flavors to meld.
- Add Liquids and Seasonings:
- Slowly pour in the chicken broth, stirring constantly to blend it smoothly with the roux and vegetable mixture. Add the diced tomatoes (with their juice), Creole seasoning, thyme, and bay leaves. Bring the mixture to a simmer.
- Simmer the Gumbo:
- Reduce the heat to low and let the gumbo simmer, uncovered, for about 45 minutes. Stir occasionally to prevent sticking.
- Add Shrimp and Okra:
- Add the okra and simmer for another 15 minutes. Then, add the shrimp and cook until they are pink and firm, about 5 minutes. Season with salt and pepper to taste.
- Final Touches:
- Remove the bay leaves. Taste and adjust the seasoning if necessary.
- Serve:
- Serve the gumbo hot over cooked rice. Garnish with sliced green onions and chopped parsley.
Tips:
- Roux: The key to a great gumbo is the roux. Take your time to get a deep, dark roux, as this will give your gumbo its distinctive flavor and color.
- Creole Seasoning: You can adjust the amount of Creole seasoning according to your taste and the level of spice you prefer.
- Serving: Gumbo is traditionally served over rice, which helps to soak up the rich and flavorful sauce.
- Storage: Gumbo tastes even better the next day after the flavors have had more time to meld. It can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Enjoy your Creole-Style Shrimp and Sausage Gumbo, a dish that’s sure to warm the heart and please the palate with its depth of flavor and comforting richness.
