Sausage and Shrimp Gumbo

1. Make the Roux:

1. Heat the vegetable oil in a Dutch oven or large pot over medium heat.
2. Gradually whisk in the flour to make a roux, stirring constantly.
3. Continue to cook the roux, stirring frequently, until it turns a deep brown color, about 20-30 minutes. Be careful not to burn it.

2. Cook the Vegetables:

1. Add the chopped onion, bell pepper, celery, and garlic to the roux.
2. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.

3. Add the Tomatoes and Broth:

1. Stir in the diced tomatoes and chicken or seafood broth.
2. Add the Creole or Cajun seasoning, bay leaves, salt, and pepper.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally.

4. Add the Sausage and Shrimp:

1. Add the sliced Andouille sausage to the pot.
2. Simmer for another 15-20 minutes, or until the sausage is heated through and the flavors have melded together.
3. 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.

5. Serve:

1. Remove the bay leaves from the gumbo.
2. Serve the gumbo hot over cooked white rice.
3. Garnish with chopped green onions and a sprinkle of file powder, if desired.

Tips:

• For a spicier gumbo, add a pinch of cayenne pepper or hot sauce to the pot.
• Gumbo is even better the next day, so consider making it ahead of time and reheating it when ready to serve.
• Serve the gumbo with crusty bread or cornbread on the side for a hearty meal.

This sausage and shrimp gumbo is a delicious and comforting dish that’s sure to please your taste buds. Enjoy the rich flavors of this classic Cajun dish!