- Make the Roux:
- In a large, heavy-bottomed pot, combine flour and vegetable oil to make the roux. Cook over medium heat, stirring continuously, until the roux reaches a dark brown color. This may take 20-30 minutes. Be careful not to burn the roux.
- Saute Sausage:
- Add sliced andouille sausage to the pot with the roux. Cook the sausage until it’s browned and has released some of its fat.
- Add Vegetables:
- Stir in chopped onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened.
- Incorporate Tomatoes and Okra:
- Add diced tomatoes (with their juice) and sliced okra to the pot. Stir well to combine.
- Pour in Chicken Broth:
- Gradually pour in chicken broth while continuously stirring to avoid lumps. Add bay leaves, dried thyme, dried oregano, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer.
- Simmer Gumbo:
- Simmer the gumbo for about 30-40 minutes, allowing the flavors to meld and the okra to cook down.
- Add Shrimp:
- Add peeled and deveined shrimp to the gumbo. Cook for an additional 5-7 minutes or until the shrimp are pink and cooked through.
- Adjust Seasoning:
- Taste the gumbo and adjust the seasoning, adding more salt, pepper, or cayenne if needed.
- Finish with Parsley:
- Stir in chopped fresh parsley just before serving.
- Serve with Rice:
- Serve the Creole-Style Shrimp and Sausage Gumbo over cooked white rice.
Enjoy this flavorful and hearty Creole gumbo that combines the richness of the roux with the deliciousness of shrimp, sausage, and a medley of vegetables.