Spicy Weekend Gumbo
Ingredients
The Base
-
1
quick swish
olive oil
-
5
cloves
garlic, minced
-
2
hot peppers
like serrano or jalapeño, minced
-
4
cups
mirepoix
-
2
cups
additional chopped veggies (optional)
-
3
tablespoons
cajun seasoning mix
-
1
28-ounce can
fire roasted diced tomatoes
-
3
cups
chicken or vegetable broth
-
12
ounces
Andouille sausage, sliced
-
1
lb.
raw tail-off shrimp
The Roux
-
6
tablespoons
butter
-
½
cup
flour
-
2
cups
milk or chicken broth
-
heavy pinch
salt
Instructions
- Heat olive oil in a large pot over medium heat and sauté garlic, hot peppers, mirepoix, and optional vegetables for about 10 minutes until soft.
- Add diced tomatoes, broth, and cajun seasoning to the pot. Bring to a low boil, then reduce heat and let it simmer for about an hour.
- In a separate pan, melt butter over medium heat, then add flour and cook for a few minutes. Gradually whisk in milk or broth until smooth, then season with salt.
- Combine the roux with the gumbo mixture in the pot. Let it simmer for a while longer to develop flavors, then stir in the sausage and shrimp.
- Cook until the shrimp are pink and fully cooked. Serve over brown rice, red quinoa, or on its own.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
100mg
You might also like