New Orleans Gumbo with Shrimp and Sausage


A pot full of this stuff was slow simmering last Friday, all morning long. For lunch the hubby and I ate like kings (and queens) and it really made me miss the short time we spent in the French Quarter a couple of years back. I didn’t even have to call when lunch was ready, the smell of slow-simmered, home-cooked stews have their way of getting everyone together at the table.

I waited patiently till Friday to share this with you! I know it requires a little extra work than what we’re used to doing on LSJ but if ANYTHING is worth it, it’s this gumbo!



NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE

prep time: 20 MINS
cook time: 1 HOUR 10 MINS
total time: 1 HOUR 30 MINS

My take on a hearty New Orleans Gumbo with shrimp and sausage! I’m making the roux from scratch so it’s extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.

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 (I used ½ of each red, green, yellow, orange – see note), diced
  • 3 stalks celery, diced
  • 6 cloves garlic, minced
  • 3 bay leaves
  • 8 ounces andouille sausage, sliced (I used Tofurky)
  • 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

DIRECTIONS;
ROUX:

  1. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there’s just no saving burnt roux!)
  2. Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.
  3. Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
  4. IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.
  5. Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.


TO SERVE:

Serve warm with white rice or quinoa with sliced scallions on top.


Read The Full Recipe in The Source (Thank You For The Source): littlespicejar.com
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