A hearty and flavorful gumbo packed with sausage and shrimp, perfect for a comforting meal.
Preparation time
20min
Cooking time
45min
Ingredients
6 Servings
- 450 g andouille sausage
- 1 bay leaf
- 0.5 tsp black pepper
- 1 tbsp cajun seasoning
- 2 stalks celery
- 1000 ml chicken broth
- 500 g cooked rice
- 400 g diced tomatoes
- 60 g flour
- 3 cloves garlic
- 1 green bell pepper
- 3 green onions
- 200 g okra
- 2 tbsp olive oil
- 1 onion
- 2 tbsp parsley
- 1 tsp salt
- 450 g shrimp
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the sliced sausage and cook until browned, about 5 minutes.
Step 3
Remove the sausage and set aside. In the same pot, add the chopped onion, green bell pepper, and celery. Cook until softened, about 5 minutes.
Step 4
Add the minced garlic and cook for another minute.
Step 5
Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes to form a roux.
Step 6
Gradually stir in the chicken broth, making sure to mix well to avoid lumps.
Step 7
Add the diced tomatoes (with their juice), sliced okra, Cajun seasoning, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Step 8
Reduce the heat to low and let the gumbo simmer, uncovered, for about 30 minutes.
Step 9
Add the cooked sausage back to the pot and simmer for another 10 minutes.
Step 10
Add the shrimp and cook until they are pink and opaque, about 5 minutes.
Step 11
Remove the bay leaf. Stir in the sliced green onions and chopped parsley.
Step 12
Serve the gumbo over cooked rice.