|225 g||shrimp (peeled and deveined)|
|350 g||smoked sausage|
|1||green bell pepper|
|3 tbsp||olive oil|
|260 g||canned tomatoes (chopped)|
|400 ml||chicken broth|
|½ tsp||dried thyme|
|rice for serving|
Riesling Classic, Germany
A medium bodied white wine with sweet notes of stone fruit and honey that goes well with the smoked sausage and hint of chili in this gumbo.
Slice sausage into bite-sized pieces. Cut bell pepper and celery into small pieces. Finely chop onion, garlic, and chili. Thinly slice green onions and set aside.
Add olive oil, butter, and flour to a large pot over medium heat and stir for approx. 6 — 8 min., or until flour mixture has turned brown in color. Add bell pepper, celery, onion, garlic, and chili to the pot, and sauté for approx. 5 min.
Add smoked sausage, bay leaves, canned tomatoes, chicken broth, paprika, and dried thyme to the pot. Season with salt and pepper and bring to a boil. Once boiling, cover with lid and let simmer on medium-low heat for approx. 15 min. Add shrimp to pot and cook for another 5 min. or until shrimp are cooked through.