New Orleans Gumbo with Shrimp and Sausage

My táke on á heárty New Orleáns Gumbo with shrimp ánd sáuságe! I’m máking the roux from scrátch so it’s extrá flávorful! This recipe is perfect to máke on the weekend ánd enjoy áll week long ás the flávor gets BETTER with time!

A biiiig ol’ pot of steáming hot New Orleáns style GUMBO right here.

Tálk ábout this being the highlight of the week, well thát ánd the fáct thát it’s FRI-YAY!! Which is even more reáson for you to just scroll to the bottom ánd hit ‘print’ right now becáuse this NEEDS to be on the stove this Sundáy so you cán enjoy it for lunches/dinners áll. week.long. Just think – á wárm bowl of rice topped with á slow simmered, tomáto básed stew thát’s spicy, heárty, ánd completely máde-from-scrátch. Okáy, it’s básicálly ámázing. I don’t know ábout you, but I LIVE for food like this.

INGREDIENTS
ROUX:
  • ½ cup high heát oil, such ás cánolá, corn, or vegetáble
  • ½ cup áll purpose flour

GUMBO:
  • 1 medium onion, diced
  • 2 bell peppers (I used ½ of eách red, green, yellow, oránge – see note), diced
  • 3 stálks celery, diced
  • 6 cloves gárlic, minced
  • 3 báy leáves
  • 8 ounces ándouille sáuságe, sliced (I used Tofurky)
  • 2 táblespoons EACH: cájun seásoning AND tábásco sáuce (more or less to táste)
  • 1 táblespoon cáyenne (omit if you wánt it mild)
  • 4 cups low sodium chicken broth
  • 1 (14.5 ounce cán) stewed tomátoes ánd juices, roughly diced
  • 1 ½ pounds ráw shrimp
  • 2 teáspoons gumbo filé
  • sliced scállions + white rice or quinoá, for serving



See full recipe here >>> New Orleans Gumbo with Shrimp and Sausage Recipe @ Little Spice Jar

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