Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb smoked sausage, sliced
- 1 cup onions, chopped
- 1 cup bell peppers, chopped
- 1 cup celery, chopped
- 4 cups chicken broth
- 2 tbsp oil
- 1 tbsp cayenne pepper
- 1 tbsp paprika
- Salt and pepper, to taste
- Fresh herbs, for garnish
- White rice, for serving
Instructions
- Heat a pot and drizzle in the oil.
- Sauté the sausage until crispy, then remove from the pot.
- Add the onions, bell peppers, and celery to the pot and cook until tender.
- Stir in the cayenne, paprika, salt, and pepper.
- Pour in the chicken broth, allowing it to simmer and thicken.
- Add the shrimp and cook until they turn pink and firm.
- Serve hot, garnished with fresh herbs and alongside white rice.
Notes
This gumbo can be stored in an airtight container in the fridge for up to four days, or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Louisiana Creole
- Diet: Paleo