Cajun dishes like this gumbo are usually popular among our community because they cook fast and are full of flavor. This meal was last featured in 2019. Smarts: Adjust the Cajun seasoning as much as you'd like here. Keep it light for a more mild dish or increase it if you want the gumbo to be spicy.
Rice - (Double if making Thursday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Onions / Bell peppers / Okra / Sausage - Prep as directed. Store onions and bell peppers in one container. Store okra and sausage together in a second container. (Can be done up to 4 days ahead)
Diced tomatoes - Drain.
Limes / Green onions - Prep as directed.
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Heat a Dutch oven over medium-high heat. Add oil and butter. Once heated / melted, add flour and stir to mix. Cook until amber brown, 3 to 5 minutes.
Stir in first part of stock and then white part of green onions, onions, bell peppers, paprika, and Cajun seasoning with a sprinkle of salt. Cook until aromatic and softened, ~3 minutes.
Add sausage, tomatoes, okra, second part of stock, and bay leaves. Bring to a boil and then simmer for 15 to 20 minutes.
Fold in shrimp and cook for another 4 to 6 minutes until shrimp are pink and cooked through.
If rice was made ahead, reheat in the microwave (reserve half if doubled).
Taste gumbo and season with some salt, pepper, more of the spices, or your favorite hot sauce. Enjoy over rice with green parts of green onions on top and lime wedges on the side.