Shrimp and Sausage Gumbo over Rice

Ingredients:
For the Gumbo:
1 lb large shrimp, peeled and deveined
2 smoked sausages (Andouille or Kielbasa), sliced into rounds
1 medium onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1/4 cup flour (for roux)
1/4 cup vegetable oil
4 cups chicken broth
1 tsp thyme
1 bay leaf
1 tbsp paprika
1 tsp cayenne pepper (optional)
Salt and black pepper to taste
2 tbsp parsley, chopped (for garnish)
2 cups cooked white rice (for serving)

Instructions:
1. Make the Roux:
In a large pot, heat the vegetable oil over medium heat. Stir in the flour and cook, stirring constantly, for about 5-7 minutes until the mixture turns a rich brown color, forming the roux.
2. Cook the Vegetables:
Add the chopped onion, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened.
3. Add Broth and Seasonings:
Pour in the chicken broth, stirring to combine with the roux and vegetables. Add thyme, bay leaf, paprika, cayenne pepper, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
4. Add Sausage and Shrimp:
Add the sliced sausage to the pot and simmer for 10 minutes. Then add the shrimp and cook for an additional 3-4 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp.
5. Serve:
Spoon cooked white rice into bowls. Ladle the gumbo with shrimp and sausage over the rice. Garnish with fresh chopped parsley.
Pro Tip: For extra flavor, add a few dashes of hot sauce or more cayenne pepper if you like it spicier! Enjoy your gumbo!