Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo 2 tablespoons olive oil 1 medium red bell pepper deseeded and cut into 1/2-inch pieces 1 medium onion chopped 1 celery stalk cut into 1/2-inch pieces 2 garlic cloves chopped 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/2 pound andouille or smoked sausage halved lengthwise and sliced into 1/2 inch thick pieces 2 tablespoons all-purpose flour 4 cups chicken stock 1 teaspoon fresh thyme or 1/2 teaspoon dried 1 pound shelled and deveined medium shrimp 1 green onion thinly sliced Add the olive oil to a medium saucepan set over medium heat. Stir in the bell pepper, onion, celery, garlic, cayenne pepper, salt and pepper and cook, stirring frequently until the onion is just tender, about 2 minutes. Add the sausage and cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until well coated. Cook until the flour coating on the vegetables has turned lightly brown, about 2 minutes. Stir in the chicken stock and thyme and simmer for about 10 minutes. Add the shrimp and onion and cook until the shrimp has turned opaque and pink about 3 minutes.