In a large pot, heat 5 tablespoons of vegetable oil over medium heat. Add the diced onion, bell pepper, celery, and garlic. Cook until softened, about 5-7 minutes. Then, slowly stir in the butter and let it melt. Sprinkle flour over the mixture to form a roux. Stir constantly until the roux turns a deep brown color, about 15-20 minutes. Be patient! This is where the magic begins.

Once your roux reaches that beautiful brown color, whisk in the chicken broth gradually. This helps prevent lumps. Once smooth, stir in the diced tomatoes, Worcestershire sauce, thyme, bay leaves, and smoked paprika. Bring it to a simmer.

Slice your andouille sausage into rounds and throw it into the pot. Don’t skip this! Those smoky flavors will elevate your gumbo. After adding the sausage, toss in the sliced okra. Allow it to simmer gently for about 20 minutes, letting all those flavors meld together.

Now comes the shrimp—add your shrimp to the pot and let it simmer for another 5 minutes or until they turn pink and opaque. Be careful not to cook them for too long; overcooked shrimp are rubbery, and nobody wants that.

Meanwhile, cook your basmati rice according to package instructions in a separate pot. Once cooked, serve the gumbo over rice and garnish with chopped parsley and hot sauce to taste. Voilà! Your easy shrimp gumbo is ready to be enjoyed.