New Orleans Gumbo with Shrimp And Sausage
This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time!
INGREDIENTS
ROUX:
½ cup high heat oil, such as canola, corn, or vegetable
½ cup all purpose flour
GUMBO:
1 medium onion, diced
2 bell peppers, diced
3 stalks celery, diced
6 cloves garlic, minced
3 bay leaves
8 ounces andouille sausage, sliced
2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste)
1 tablespoon cayenne (omit if you want it mild)
4 cups low sodium chicken broth
1 (14.5 ounce can) stewed tomatoes and juices, roughly diced
1 ½ pounds raw shrimp
2 teaspoons gumbo filé
sliced scallions + white rice or quinoa, for serving
INSTRUCTIONS
INGREDIENTS
ROUX:
½ cup high heat oil, such as canola, corn, or vegetable
½ cup all purpose flour
GUMBO:
1 medium onion, diced
2 bell peppers, diced
3 stalks celery, diced
6 cloves garlic, minced
3 bay leaves
8 ounces andouille sausage, sliced
2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste)
1 tablespoon cayenne (omit if you want it mild)
4 cups low sodium chicken broth
1 (14.5 ounce can) stewed tomatoes and juices, roughly diced
1 ½ pounds raw shrimp
2 teaspoons gumbo filé
sliced scallions + white rice or quinoa, for serving
Image Credit : www.littlespicejar.com
