Ingredients:

  • 1/2 cup (60 g) vegetable oil
  • 1/2 cup (65 g) all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 lb (450 g) smoked sausage, sliced
  • 1 lb (450 g) shrimp, peeled and deveined
  • 6 cups (1.4 L) chicken broth
  • 1 (14.5 oz or 410 g) can diced tomatoes with green chilies
  • 2 bay leaves
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • 2 cups okra, sliced
  • Salt and black pepper to taste
  • 1 tablespoon Worcestershire sauce
  • Chopped fresh parsley, for garnish
  • Cooked white rice, for serving
  • Hot sauce, for serving

Instructions:

  1. Heat vegetable oil in a large pot over medium heat.
  2. Whisk in flour, stirring continuously for about 20–30 minutes until a deep brown color develops.
  3. Add diced onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5–7 minutes.
  4. Stir in sliced sausage and cook for an additional 5 minutes.
  5. Gradually add chicken broth, diced tomatoes with juices, and Worcestershire sauce. Stir well.
  6. Add bay leaves, Creole seasoning, thyme, salt, and pepper. Bring to a simmer.
  7. Stir in okra and shrimp, simmer for 10–15 minutes until shrimp are cooked through.
  8. Remove bay leaves and adjust seasoning as needed.
  9. Serve the gumbo ladled over white rice, garnished with chopped parsley and hot sauce on the side.