Spicy Weekend Gumbo with Shrimp and Sausage
Ingredients
- a quick swish of olive oil
- 5 cloves garlic, minced
- 2 hot peppers like serrano or jalapeño, minced
- 4 4 *
- 2 2 (optional)
- 3 tablespoons 3 tablespoons cajun seasoning mix
- 28 one -ounce can fire roasted diced tomatoes
- 3 3 chicken or
- 12 , sliced
- 1 1 .
- 6 tablespoons 6 tablespoons butter
- 1/2 1/2
- 2 2 milk or
- heavy pinch of salt
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Instructions
- VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it’s all soft and fragrant.
- BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
- ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
- FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It’s that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.
Source
Original recipe: View Original