Gumbo with Shrimp and Sauage

This recipe is inspired from Little Spice Jar’s New Orleans Gumbo with Shrimp. While very informative, I changed it up a tad and made it more id friendly.

Ingredients

Roux:

1/2 cup of Vegetable oil

1/2 cup of Flour

Gumbo:

1/2 Yellow Pepper, diced

1/2 Green Pepper, diced

1 medium onion, diced

3 Stalks of Celery, diced

6 cloves of garlic, minced

3 bay leaves

8 ounces of andouille sausage

1 tablespoon of Cajun seasoning

4 cups of low sodium chicken broth

1 can (14.5 ounces) of stewed tomatoes

1 1/2 pounds of raw shrimp

2 teaspoons of Gumbo File (or all purpose spice)

Quinoa or white rice

  1. Start with setting up your Mise En Plait – make sure all your ingredients are prepped in from of you to make this easier
  2. In a large dutch oven pan, start the roux on a high heat, continue to stir for 10-15 minutes
  3. Add the onions, peppers, and celery. Continue to stir for about 8-10 minutes so the vegetables don’t stick.IMG_1319.jpg
  4. Add the garlic and the sausage and the bay leaves. continue to stir 1-2 minutes. IMG_1320.jpg
  5. Add the Cajun seasoning, chicken broth and the stewed tomatoes and bring to a simmer before lowering the heat to medium- low and cover. Let it simmer for 15-20 minutes.
  6. Then add the shrimp and allow to continue to simmer for 15 more minutesIMG_1322.jpg
  7. Add the Gumbo file (all purpose spice) and stir. Remove the bay leaves.
  8. Serve over quinoa or riceIMG_1326.jpg

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