RECIPE:Easy Gumbo
- Prep Time: 15 mins
- Cook time: More than an hour
Serves 4
Ingredients
Raw Peeled And Deveined Tail Off Small Pink Shrimp
454g
Louisiana Style Andouille Pork Sausages, sliced into 1/2 inch pieces
2 - 3 sausages
Butter4 tablespoons
All purpose flour¼ cup
Small yellow onion1 onion
Medium green bell pepper, small dice1 pepper
Celery stalks, small dice2 stalks
Garlic cloves, minced2 cloves
Cajun seasoning1 tablespoon
Kosher saltas needed
Freshly ground black pepperas needed
Bay leaf1 leaf
Roasted diced tomatoes1 x 15 oz. can
Chicken broth4 cups
Green onions, small slice3 onions
Cooked white rice, for servingas needed
Cooking directions
In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel coloured, about 10 minutes.
Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
Serve spooned on top of white rice.