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Gumbo is more than just a dish; it’s a flavorful experience steeped in the rich cultural heritage of Louisiana. Originating from the vibrant fusion of Cajun and Creole traditions, this hearty stew celebrates the diverse influences of French, African, Spanish, and Native American cuisines. It’s a dish that tells a story, one simmered over time, reflecting the history of its people and the land they inhabit. Whether served at family gatherings, festive celebrations, or simply enjoyed on a cozy night in, gumbo embodies the spirit of comfort food.

Delicious and hearty shrimp and sausage gumbo is the perfect dinner recipe to have on hand!

Experience the rich culinary heritage of Louisiana with a mouthwatering Savory Shrimp and Sausage Gumbo. This hearty stew combines succulent shrimp, smoky andouille sausage, and the holy trinity of vegetables for a flavor explosion. Perfect for cozy nights or festive gatherings, gumbo’s unique blend of ingredients tells a delicious story. Discover this comforting recipe and create memorable moments in your kitchen! #Gumbo #ShrimpRecipes #ComfortFood #Cooking #CajunCuisine #Foodie #Sausage #HeartyMeals #RecipeOfTheDay
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Ingredients
  

1 pound andouille sausage, sliced

1 pound large shrimp, peeled and deveined

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 large onion, diced

1 green bell pepper, diced

1 celery stalk, diced

4 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

4 cups chicken stock

2 bay leaves

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce (optional)

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 cup okra, sliced (fresh or frozen)

4 green onions, sliced (for garnish)

Cooked white rice (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the flour to the oil, stirring constantly to make a roux. Cook for about 20-25 minutes until the roux turns a deep brown color (similar to chocolate). Be careful not to burn it!

    Add the diced onion, green bell pepper, and celery (the holy trinity of Cajun cooking) to the roux. Stir and cook for about 5 minutes until the vegetables are softened.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the sliced andouille sausage and cook for about 5 minutes, allowing it to brown slightly.

          Add the diced tomatoes, chicken stock, bay leaves, Worcestershire sauce, hot sauce (if using), dried thyme, smoked paprika, cayenne pepper, and salt and black pepper to taste. Stir well to combine.

            Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.

              After 30 minutes, add the sliced okra and the shrimp to the gumbo. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.

                Remove bay leaves before serving. Taste and adjust seasoning as necessary.

                  Serve hot over cooked white rice and garnish with sliced green onions and freshly chopped parsley.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings