Ingredients
2tbspvegetable oil
1red bell pepper
1medium onion
1celery rib
2clovesgarlic
¼tspcayenne pepper
salt and freshly ground pepper
½lbandouille sausage,or spicy kielbasa
2tbspall purpose flour
4cupschicken stock,or canned low-sodium broth
2sprigsthyme
¾lbmedium shrimp,shelled and deveined
1scallion
1tbspflat leaf parsley,finely chopped
Preparation
In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic, and cayenne.
Season the vegetables with salt and pepper and cook them over moderately high heat for about 2 minutes until they are softened.
Add the sausage to the vegetables and cook for about 5 minutes, stirring occasionally, until lightly browned.
Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated.
Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes.
Add the shrimp and scallion to the saucepan, season lightly with salt, and simmer for about 2 minutes longer, stirring until the shrimp are opaque and cooked through.
Discard the thyme sprigs.
Stir the parsley into the gumbo and serve at once.
