1. Heat olive oil in a large pot over medium heat. Add the andouille sausage and cook until browned. Remove the sausage and set aside.
2. In the same pot, add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the okra, Cajun seasoning, smoked paprika, thyme, and bay leaves. Cook for another 2 minutes.
4. Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to simmer for 20 minutes.
5. Add the cooked sausage back to the pot along with the shrimp. Cook until the shrimp are pink and cooked through, about 5 minutes.
6. Serve the gumbo over cooked white rice. Adjust salt and pepper to taste.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 6 servings
