Ingredients
Scale
- 1 lb (450g) smoked sausage, sliced
- 1 lb (450g) shrimp, peeled and deveined
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Cooked white rice, for serving
Instructions
- Prepare the ingredients by slicing the sausage, peeling and deveining the shrimp, chopping the vegetables, and mincing the garlic.
- Heat olive oil in a large pot over medium heat. Sauté the sausage until browned, then remove and set aside. In the same pot, cook the onions, bell peppers, celery, and garlic until tender.
- Stir in smoked paprika, cayenne pepper, thyme, salt, and pepper. Add the diced tomatoes and cook for 5 minutes to develop flavor.
- Pour in chicken broth, add the bay leaf, and return sausage to the pot. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- Add shrimp to the gumbo and cook until pink, about 5-7 minutes. Discard bay leaf, adjust seasoning, and serve over white rice.
Notes
- Use smoked sausage for an authentic smoky flavor.
- Adjust cayenne pepper based on spice preference.
- For a thicker gumbo, add a roux or reduce the chicken broth.
- Incorporate additional vegetables like okra or corn for extra texture.
- Serve hot for the best flavor experience.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Stovetop, simmering
- Cuisine: American, Cajun
- Diet: Diets suitable for pescatarian or omnivore; can be vegan with substitutions
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 140 mg