Shrimp and Sausage Gumbo

Ingredients

• 400 g Andouille sausage
• 300 g Shrimp, peeled
• 250 g White rice
• 2 medium Onion
• 2 stalks Celery
• 1 medium Green bell pepper
• 1 l Fish stock
• 3 tbsp Flour
• 3 tbsp Butter
• 1 tsp Cayenne pepper
• 1 tsp Smoked paprika
• 2 sprigs Fresh thyme
• 3 dashes Tabasco sauce
• 1 tsp Salt

Instructions

1. Step 1

   Cook the rice according to package directions.

2. Step 2

   In a large Dutch oven, melt the butter over medium-high heat and add the flour to create a dark brown roux, stirring constantly for 10-12 minutes.

3. Step 3

   Add the onions, celery, and bell pepper to the roux, cook for 3-4 minutes until they begin to soften.

4. Step 4

   Stir in the sliced andouille sausage, cook for 2-3 minutes.

5. Step 5

   Pour in the fish stock, add the thyme, paprika, cayenne, salt, and pepper, bring to a boil.

6. Step 6

   Reduce heat and simmer for 15 minutes.

7. Step 7

   Add the shrimp, cook for 5-6 minutes until they turn pink and are cooked through.

8. Step 8

   Taste and adjust seasoning with Tabasco, salt, and pepper.

9. Step 9

   Serve the gumbo over white rice.