Creole-Style Shrimp and Sausage Gumbo recipe

Sure, here’s a recipe for Creole-Style Shrimp and Sausage Gumbo:

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 6 cups chicken or seafood broth
• 1 can (14.5 ounces) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Cooked rice, for serving
• Chopped green onions, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once the oil is hot, gradually whisk in the flour to make a roux. Cook the roux, stirring constantly, until it turns a dark caramel color, about 15-20 minutes. Be careful not to burn it.
2. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add the sliced andouille sausage to the pot and cook for another 5 minutes, allowing the flavors to meld together.
4. Stir in the chicken or seafood broth, diced tomatoes (with their juices), bay leaves, thyme, oregano, paprika, and cayenne pepper. Season with salt and black pepper to taste.
5. Bring the gumbo to a simmer and let it cook for about 30-40 minutes, stirring occasionally, until the flavors have developed and the gumbo has thickened slightly.
6. Add the peeled and deveined shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
7. Taste the gumbo and adjust the seasoning if necessary.
8. Serve the Creole-Style Shrimp and Sausage Gumbo hot over cooked rice. Garnish with chopped green onions before serving.

Enjoy your delicious Creole gumbo!