 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
An easy gumbo ready in under an hour with plenty of room to adjust the spiciness! Ingredients:
1 lbs chorizo sausage, removed from casings and diced |
2-3 t canola oil |
1/4 c flour |
3 ribs tender celery stalks with leaves, chopped |
1 green bell pepper, diced |
1 onion, chopped |
2 bay leaves |
1/2 t louisiana hot sauce |
1 pint chicken or shrimp stock |
1 c sliced okra |
1 14 oz can crushed tomatoes |
1 14 oz can diced tomatoes |
2 t thyme, one reserved |
1 lbs medium shrimp, peeled and deveined |
1 t cajun seasoning |
a pinch of cayenne pepper |
sea salt and freshly ground pepper |
finely sliced scallions, for garnish |
file powder, for passing |
Directions:
1. Add the oil to a dutch oven or stockpot and heat over medium-high heat.
2. When the oil is hot, add the sausage and brown for 2-3 minutes. Remove with a slotted spoon to a plate.
3. Make a light brown roux by whisking flour into the oil and pan drippings, adding more oil by the tablespoonful as needed.
4. When the roux is the color of caramel, add the celery, bell pepper, onion, bay leaves, and hot sauce to the pot. Sprinkle with salt and pepper.
5. Mix well and saute the vegetables until they are soft.
6. When the veggies are tender, slowly stir the stock into the pot. Bring the stock to a boil.
7. Add the tomatoes and okra, the thyme and a pinch of cayenne pepper.
8. Reduce the heat to low and simmer for 20-30 minutes.
9. Season the shrimp with the Cajun seasoning.
10. During the final 5-6 minutes of cooking time add the shrimp to the gumbo and raise the heat to medium. Cook until the shrimp are translucent and tightly curled.
11. Serve the gumbo over hot buttered white rice, garnished with thyme and scallions.
12. Pass file powder at the for sprinkling.
|
|