NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE

 

NGREDIENTS:

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 Here

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