Instructions

1. Add the olive oil to a large pan over medium-high heat. Add the onion, bell pepper, and celery to the pan and saute for a few minutes until the vegetables are soft. Heat the oil in a large, non-stick pan and gently fry the onions, bell pepper and celery for a few minutes.
2. Add the smoked sausage, garlic, and Cajun seasoning to the pan and continue to saute, stirring constantly to keep the garlic from burning, until the onion is caramelized.
3. Add the diced tomatoes and chicken broth to the pan. Increase the heat to high and bring to a boil. Then, reduce the heat to a simmer, partially cover with the lid, and continue to cook for 1 hour. Stir frequently to avoid the gumbo from sticking to the bottom of the pan.
4. Remove the lid and continue to cook, uncovered and stirring frequently, for 20 to 30 minutes until the broth is thick to your liking.
5. Add the shrimp to the pan and cook for 3 to 5 minutes until the shrimp are pink and cooked through. Immediately remove the pan from the heat and season with salt and pepper, to taste.
6. Serve the gumbo in warm bowls and garnish with the chopped fresh parsley.