Easy Sausage and Shrimp Gumbo
- 12 oz andouille sausage, sliced into rounds
- 1 white onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery ribs, halved and diced
- 4 cloves garlic, minced
- 1 T fresh thyme
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 Bay Leaves
- Salt and pepper, to taste
- 4 c chicken broth, more as needed
- 1 T flour
- 2–3 T water
- 15 shrimp, peeled and deveined
- 4 green onions, chopped
- 1/2 tsp distilled white vinegar
- White rice, for serving
- Hot sauce, for serving, optional
- Heat a few T olive oil in a large dutch oven over medium heat. When oil is shimmering, add sausage, onion, green bell pepper, celery, and garlic. Cook for 4-6 minutes, until softened.
- Stir in thyme, paprika, cayenne, bay leaves, salt and pepper, and cook an additional 30-45 seconds. Pour in chicken broth and give it a big stir.
- In a separate small bowl, make your slurry by whisking the flour and water together until a creamy paste forms. Add to pot.
- Bring to a boil, then reduce heat, cover and simmer for 20-25 minutes, until gumbo has thickened.
- In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, adjust salt and pepper. Stir in green onions and vinegar.
- Serve spooned on top of white rice.