Creole Shrimp & Sausage Gumbo

Creole Shrimp & Sausage Gumbo 🍤🌭🍲✨:

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Ingredients:

For the Roux (base):

• ½ cup vegetable oil
• ½ cup gluten-free all-purpose flour (or regular flour if not gluten-free)

For the Gumbo:

• 1 lb (450 g) smoked sausage, sliced
• 1 lb (450 g) shrimp, peeled & deveined
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes
• 4 cups chicken or seafood stock
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning (or to taste)
• ½ tsp cayenne pepper (optional, for heat)
• 2 tbsp fresh parsley, chopped
• 2 green onions, chopped
• Salt & pepper to taste

For Serving:

• Steamed white rice
• Crackers or cornbread

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Instructions:

1. Make the roux – In a large pot, heat oil over medium heat. Stir in flour gradually and cook, stirring constantly, until the mixture turns a deep brown color (like chocolate), about 15–20 minutes.
2. Cook sausage & veggies – Add sausage slices and cook until browned. Stir in onion, bell pepper, celery, and garlic. Cook until softened.
3. Build the gumbo – Add diced tomatoes, chicken/seafood stock, bay leaves, thyme, paprika, Cajun seasoning, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30–40 minutes, stirring occasionally.
4. Add shrimp – Stir in shrimp and cook for 5 minutes, until pink and cooked through.
5. Finish & garnish – Remove bay leaves. Stir in parsley and green onions. Adjust seasoning if needed.
6. Serve – Spoon gumbo into bowls, serve over steamed rice with crackers or cornbread.

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👉 Rich, smoky, and full of flavor – a true Southern comfort dish! 😋✨

enjoy