Shrimp and sausage gumbo

Step 1/4

• 175 g smoked sausage
• ½ green bell pepper
• 1½ stalks celery
• ½ onion
• 1½ cloves garlic
• ½ red chili
• 2 green onions

• cutting board
• knife

Slice sausage into bite-sized pieces. Cut bell pepper and celery into small pieces. Finely chop onion, garlic, and chili. Thinly slice green onions and set aside.

Step 2/4

• 1½ tbsp olive oil
• 25 g butter
• 25 g flour

• pot
• cooking spoon

Add olive oil, butter, and flour to a large pot over medium heat and stir for approx. 6 — 8 min., or until flour mixture has turned brown in color. Add bell pepper, celery, onion, garlic, and chili to the pot, and sauté for approx. 5 min.

Step 3/4

• 1 bay leaves
• 130 g canned tomatoes (chopped)
• 200 ml chicken broth
• ½ tsp paprika
• ¼ tsp dried thyme
• salt
• pepper
• 112½ g shrimp (peeled and deveined)

Add smoked sausage, bay leaves, canned tomatoes, chicken broth, paprika, and dried thyme to the pot. Season with salt and pepper and bring to a boil. Once boiling, cover with lid and let simmer on medium-low heat for approx. 15 min. Add shrimp to pot and cook for another 5 min. or until shrimp are cooked through.

Step 4/4

• rice for serving

Serve with rice and sprinkle with sliced green onions. Enjoy!

Enjoy your meal!