Ingredients:

1 lb shrimp, peeled and deveined

1 lb smoked sausage, sliced

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 medium onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

4 cups chicken broth

1 (14.5 oz) can diced tomatoes

2 bay leaves

1 tsp paprika

1 tsp thyme

1 tsp oregano

1/2 tsp cayenne pepper (optional)

Salt and pepper, to taste

1/4 cup fresh parsley, chopped

1 cup cooked white rice

Instructions:

1. In a large pot, heat oil over medium heat. Add flour and stir constantly to make a roux, cooking for about 10-15 minutes until the mixture turns dark brown.

2. Add the onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes until the vegetables soften.

3. Stir in chicken broth, diced tomatoes, bay leaves, paprika, thyme, oregano, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes.

4. Add the sausage and shrimp to the pot. Cook for 5-7 minutes until the shrimp turns pink and the sausage is heated through.

5. Remove the bay leaves and discard. Taste and adjust seasonings as needed.

6. Serve the gumbo over a scoop of cooked white rice. Garnish with chopped parsley and enjoy! #gumbo #shrimp #shrimpgumbo #cajuncooking #cajunfood