Description
A hearty and flavorful gumbo featuring shrimp and andouille sausage, perfect for a comforting meal.
Ingredients
Scale
- 1/2 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 1 small Yellow Onion (chopped)
- 1 medium Green Bell Pepper (chopped)
- 2 stalks Celery (finely sliced)
- 12 oz Andouille Sausage (sliced)
- 1 lb Medium Shrimp (peeled, deveined)
- 4 cloves Garlic (finely chopped)
- 2 tbsp Cajun Seasoning (without salt)
- 1 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
- 1 leaf Bay Leaf
- 4 cups Low-Sodium Chicken Broth
- 14 oz Fire-Roasted Diced Tomatoes (canned)
- 3 cups Cooked White Rice
- 2 Scallions (sliced)
Instructions
- Melt the Roux: Begin by melting unsalted butter in a deep skillet over medium-low heat. Gradually whisk in the all-purpose flour, cooking until the mixture turns a golden-brown color, about 10 minutes.
- Sauté the Vegetables: Stir in the chopped onion, bell pepper, and sliced celery. Cook until the vegetables are softened and fragrant, approximately 5 to 7 minutes.
- Add the Sausage and Garlic: Incorporate the sliced andouille sausage, chopped garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.
- Build the Broth: Pour in the low-sodium chicken broth and add the fire-roasted diced tomatoes along with the bay leaf. Bring to a boil, then reduce heat and let it simmer for about 1 hour.
- Cook the Shrimp: In the final 6 minutes of cooking, add your peeled and deveined shrimp. Cook until the shrimp turn pink and opaque.
- Serve and Garnish: Stir in the reserved sliced scallions for freshness. Serve the gumbo over cooked white rice, garnished with extra scallions.
Notes
- Use olive oil for a lighter option instead of butter.
- Substitute with gluten-free flour if needed.
- Red bell pepper can be used instead of green for sweetness.
- Leeks can be used as an alternative for celery.
- Kielbasa can replace andouille sausage for a milder flavor.
- Feel free to substitute shrimp with chicken or tofu for variations.
- Add fresh diced tomatoes if preferred instead of canned.
- Consider brown rice or quinoa for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg