Delicious Savory Shrimp Gumbo Recipe

Indulge in the bold flavors of the American South with this incredibly tasty Savory Shrimp Gumbo recipe. Loaded with succulent shrimp, smoked sausage, aromatic vegetables, and a medley of spices, this classic dish is a true comfort food. The slow cooking process allows all the flavors to meld together, resulting in a rich and flavorful gumbo. Serve it over a bed of steamed rice and garnish with fresh parsley for a satisfying meal that will transport you straight to Louisiana. Get ready to impress your family and friends with this Southern delight!

Ingredients

• 1 lb (450g) medium shrimp, peeled and deveined
• 12 oz (340g) smoked sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz / 411g) diced tomatoes
• 1 can (8 oz / 227g) tomato sauce
• 4 cups (946ml) chicken or seafood broth
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (30g) all-purpose flour
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• Cooked rice, for serving
• Fresh parsley, chopped, for garnish

Directions

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously for about 15-20 minutes until it turns a dark brown color to make the roux.
2. Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables have softened, about 5-7 minutes.
3. Stir in the smoked sausage, diced tomatoes, tomato sauce, chicken or seafood broth, bay leaves, Cajun seasoning, thyme, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a boil.
4. Reduce the heat to low and let the gumbo simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
5. Add the shrimp to the pot and cook for an additional 5 minutes or until they turn pink and are cooked through.
6. Remove the bay leaves and season the gumbo with salt and black pepper, if needed.
7. Serve the savory shrimp gumbo over cooked rice and garnish with fresh parsley.

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