Classic Sausage and Shrimp Gumbo Recipe
1 pound andouille sausage (or another smoked sausage, sliced)
6 cups chicken broth
2 (14 1/2-ounce) cans diced tomatoes
1/2 cup vegetable oil (plus 4 to 5 teaspoons; divided)
1/2 cup all-purpose flour
1 large onion (chopped)
1 cup celery (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 1/2 cups okra slices (fresh or frozen thawed)
1 teaspoon Creole or Cajun seasoning
1 bay leaf
1 to 1 1/2 pounds medium shrimp (peeled and deveined)
Dash salt (or to taste)
Freshly ground black pepper (to taste)
2 cups rice (hot boiled)
Optional: parsley or green onion tops (chopped)
In a skillet over medium heat, brown the sliced sausage in 2 to 3 teaspoons of vegetable oil; remove the sausage to a plate and set aside.
In a large stockpot or Dutch oven, combine the chicken broth and tomatoes. Place the pot over medium heat to bring to a simmer.
Meanwhile, in a large skillet over medium-high heat, combine the 1/2 cup of oil and the flour. Cook, whisking constantly until the roux is medium to deep brown. Don't let the mixture burn, or you will have to start over with fresh oil and flour.
To the skillet with the roux, add the chopped onion, celery, and bell pepper; cook, stirring constantly with a spoon until vegetables are softened. Stir the vegetable and roux mixture into the simmering tomato and broth mixture.
Put the skillet back on the heat and add 2 more teaspoons of oil; reduce to medium heat. Add the okra and cook, stirring, until lightly browned and not stringy or sticky.
Transfer the cooked okra to the simmering pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage. Cover and cook over medium-low heat, stirring occasionally, for 1 hour.
Add the prepared shrimp and cook for about 10 minutes longer, until the shrimp is cooked through.
Taste and add salt and pepper, as needed.
Serve the gumbo over a mound of hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions.