assignmentPREPARATION
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux becomes a deep golden brown, about 10-15 minutes, being careful not to burn.
Once the roux reaches the desired color, add the diced onion, bell pepper, celery and garlic. Sauté the vegetables for 5-7 minutes, stirring frequently until they are softened and fragrant.
Stir in the sliced sausage and cook for another 3-4 minutes until the sausage is browned and releases its flavors.
Slowly pour in the chicken or seafood broth, stirring constantly to avoid lumps. Add the diced tomatoes, bay leaves, Cajun seasoning, thyme and smoked paprika. Bring the mixture to a simmer, then reduce the heat and cook for 30 minutes, allowing the flavors to meld.
Add the shrimp to the gumbo and cook for an additional 5-7 minutes until the shrimp turn pink and are cooked through. Taste and adjust the seasoning with salt and pepper.
Remove the bay leaves and ladle the gumbo over the bowls of cooked white rice. Garnish with sliced green onions and parsley.