A hearty and tasty Louisiana-style gumbo made with shrimp and Andouille sausage cooked in a spicy, rich broth that has been thickened with a dark roux.
Ingredients: 1 lb shrimp, peeled and deveined. 1 lb Andouille sausage, sliced. 1 large onion, chopped. 1 bell pepper, chopped. 3 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1/2 cup all-purpose flour. 1/2 cup vegetable oil. 2 bay leaves. 1 tsp dried thyme. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. Cooked rice, for serving. Chopped green onions, for garnish.
Instructions: Put vegetable oil in a large pot and heat it over medium-low heat. Add the flour to the pot and stir it all the time to make a roux. Cook for about 15 to 20 minutes, or until it turns a dark brown color. Chopped onion, bell pepper, celery, and garlic should be added to the pot and stirred well. For about 5 to 7 minutes, or until the vegetables are soft, cook. Cut up some Andouille sausage and add it to the pot. Cook for another 5 minutes. Add the chicken broth and diced tomatoes with their juices. Pepper, salt, and dried thyme thyme should all be mixed in. Once the gumbo starts to boil, turn down the heat and let it cook for 30 minutes, stirring every now and then. It will take about 5 to 7 minutes of cooking after adding the shrimp until they turn pink and opaque. Check the seasoning and make changes if needed. Add chopped green onions on top of the hot dish served over cooked rice.
Prep Time: 20 minutes
Cook Time: 50 minutes
Savanna Whitlock