Classic Gumbo with Andouille Sausage & Shrimp

• 7 tablespoons vegetable oil, (divided) ↔ Replace
• 1½ pounds smoked Andouille sausage ((see note)) ↔ Replace
• ¾ cup all-purpose flour ↔ Replace
• 1½ cups chopped yellow onions, (from one large onion) ↔ Replace
• 2 stalks celery, (diced) ↔ Replace
• 1 red bell pepper, (seeded and diced) ↔ Replace
• 7 cups low-sodium chicken broth ↔ Replace
• 2 tablespoons tomato paste ↔ Replace
• 1 teaspoon salt ↔ Replace
• 1 teaspoon sugar ↔ Replace
• ¼ teaspoon cayenne pepper ((optional)) ↔ Replace
• 2½ teaspoons Creole seasoning, (such as Emeril's Essence or Tony Cachere's) ↔ Replace
• 1 teaspoon chopped fresh thyme (or ½ teaspoon dried) ↔ Replace
• 2 bay leaves ↔ Replace
• 1½ pounds large shrimp, (peeled and deveined) ↔ Replace
• ½ cup chopped scallions, white and green parts, (from about 4 scallions) ↔ Replace
• Cooked white rice, (for serving) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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