Creole Shrimp & Sausage Gumbo with Okra over Rice
Description
This classic Creole gumbo is hearty, smoky, and packed with flavor. It starts with a deep, nutty roux, then layers in the “Holy Trinity” of Cajun-Creole cooking—onion, celery, and bell pepper—along with okra, shrimp, and smoky sausage. Served hot over a bed of fluffy rice, this gumbo is the ultimate comfort food from Louisiana.
Ingredients
For the Gumbo:
½ cup vegetable oil
½ cup all-purpose flour (for the roux)
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
12 oz (350 g) smoked sausage (like andouille), sliced
1 lb (450 g) raw shrimp, peeled and deveined
2 cups fresh or frozen okra, sliced
6 cups chicken stock
1 (14 oz / 400 g) can diced tomatoes
2 bay leaves
1 tsp smoked paprika
1 tsp dried thyme
1 tsp cayenne pepper (adjust to taste)
1 tsp black pepper
1 tsp salt (or to taste)
2 tbsp Worcestershire sauce
2 tbsp chopped fresh parsley
2 green onions, sliced (for garnish)
For Serving:
4 cups cooked white rice
Instructions
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