Easy Sausage and Shrimp Gumbo

Ingredients and Weight:

• 1 pound (450g) andouille sausage, sliced
• 1 pound (450g) shrimp, peeled and deveined
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 cup (240ml) all-purpose flour
• 4 cups (960ml) chicken broth
• 2 cups (480ml) water
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon Creole seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (240ml) long grain rice
• Green onions, for garnish

Preparation Time:

15 minutes

Cooking Time:

1 hour

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Heat a large pot or Dutch oven over medium heat.
2. Add the sausage and cook until browned on all sides, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the shrimp, onion, bell peppers, and garlic to the pot and sauté until the vegetables are softened, about 5 minutes.
5. Stir in the flour and cook for 1 minute.
6. Gradually whisk in the chicken broth and water.
7. Add the thyme, bay leaf, Creole seasoning, salt, and black pepper.
8. Bring to a simmer and cook for 30 minutes, or until the sauce has thickened.
9. Add the sausage and rice to the pot and cook for an additional 15 minutes, or until the rice is tender.
10. Garnish with green onions and serve.

Nutritional Information:

Per serving: * Calories: 450 * Protein: 25g * Fat: 20g * Carbohydrates: 50g

Dish Characteristics:

• Rich and flavorful gumbo with a balance of flavors from the sausage, shrimp, and vegetables.
• Easy to make and perfect for a casual dinner party or a weeknight meal.
• Can be customized with different vegetables or proteins to suit your taste.

User Comments:

• "This gumbo was absolutely delicious! The flavors were complex and the rice was cooked to perfection."
• "I love how easy this recipe was to follow. It was my first time making gumbo and it turned out so well."
• "This gumbo was a hit with my family. They loved the spicy kick from the Creole seasoning."

Special Precautions and Tips:

• Use high-quality andouille sausage for the best flavor.
• If you don't have andouille sausage, you can substitute another smoked sausage, such as kielbasa or chorizo.
• Be careful not to overcook the shrimp, as they can become tough.
• For a thicker gumbo, add more flour. For a thinner gumbo, add more water.
• Serve with a side of crusty bread or cornbread to soak up the sauce.