1-2poundsmedium or large shrimppeeled and de-veined, tails removed
1mediumwhite or yellow oniondiced
1 red bell pepperdiced
1 6-ouncecan tomato paste
115-ouncecan diced tomatoesincluding liquid
gumbo seasoningsee below
2-4teaspoonshot sauce preferably Cholula
1teaspoondried Italian seasoning blend(or sub equal parts dried oregano, dried thyme, and dried basil)
½teaspooncrushed red pepper flakesless for milder heat
1cupcooked long grain riceoptional
Stir together all Gumbo Seasoning ingredients and set aside. In a large pot over medium-high heat, add oil. Stir in flour and continue to stir with a whisk until mixture is browned and creamy.
Add broth, shrimp, sausage, celery, red bell peppers, onions, tomato paste, garlic, diced tomatoes, Gumbo Seasoning, and hot sauce and stir to combine everything.
Cover and cook for 10-15 minutes. Gumbo should be boiling, veggies should be tender, and shrimp should be opaque. Taste and add salt, pepper, and hot sauce if desired. Garnish with chopped parsley or fresh thyme and serve.
For a more traditional gumbo, stir in 1/2 pound frozen okra along with the other vegetables, and stir in 1 cup cooked long grain rice just before serving.