Combining shrimp, andouille sausage, and a delicious medley of vegetables, this gumbo is going to hit the spot! It'll be fantastic for any potluck too! Smarts: The roux (browning of flour & butter) will deepen the flavor but if you're in a real hurry, you can skip it (we won't tell!). The okra will still give this lots of body.
Rice - 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. Rice is done when it's absorbed all the water, ~45 minutes for brown rice. 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 peppers together and okra and sausage together. (Can be done up to 4 days ahead)
Diced tomatoes - Drain.
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Heat a Dutch oven over medium-high heat. Add cooking 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 chicken stock and then 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 chicken stock, and bay leaf. 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.
Season to taste with salt, pepper, more of the spices or your favorite hot sauce. Enjoy over rice with lime wedges.