Easy shrimp and sausage gumbo with big, bold flavors is the perfect hearty, comforting soup! The whole family will beg for seconds.
1/3 cup oil
1/4 cup flour
4 cups chicken or vegetable broth
1-2 pounds medium or large shrimp, peeled and de-veined tails removed
1 pound andouille sausage sliced
3 stalks celery chopped
1 medium white or yellow onion diced
1 red bell pepper diced
1 6-ounce can tomato paste
3 teaspoons minced garlic
1 15-ounce can diced tomatoes including liquid
gumbo seasoning see below
2-4 teaspoons hot sauce – preferrably Cholula
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried Italian seasoning blend (or sub equal parts dried oregano, dried thyme, and dried basil)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes less for milder heat
1 cup cooked long grain rice optional
1/2 pound frozen okra optional
Stir together all Gumbo Seasoning ingredients and set aside. In a large pot over medium-high heat, add oil. Stir in flour and continue to stir with a whisk until mixture is browned and creamy.
Add broth, shrimp, sausage, celery, red bell peppers, onions, tomato paste, garlic, diced tomatoes, Gumbo Seasoning, and hot sauce and stir to combine everything.
Cover and cook for 10-15 minutes. Gumbo should be boiling, veggies should be tender, and shrimp should be opaque. Taste and add salt, pepper, and hot sauce if desired. Garnish with chopped parsley or fresh thyme and serve.