New Orleans shrimp and sausage gumbo is a spicy, filling meal.
Course: Main Course
Cuisine: Cajun
Keyword: Andouille sausage, bell pepper, celery, gumbo, New Orleans, onions, shrimp
Ingredients
1/2cuphigh-heat oilI used canola
1/2cupflour
1oniondiced (I used yellow)
2bell peppersdiced (any color)
4stalks celerydiced
8-10clovesminced garlic
8ouncesAndouille sausagesliced
3bay leaves
2tablespoonsCajun seasoningI used Tony Chachere's Creole Seasoning
2tablespoonsTabasco sauceI used chipotle Tabasco
1tablespooncayenne pepper
4cupslow-sodium chicken broth
14.5ouncesstewed tomatoes and juicesdiced
2poundsraw shrimppeeled and de-veined
4tablespoonsroot beer
White rice for serving
Instructions
Heat oil over medium-high heat in a Dutch oven. Whisk in the flour until it is smooth and then stir continuously for about 20 minutes or until the roux turns to a medium brown (the author calls it “peanut butter color”).
Stir in the onions, bell peppers and celery and keep stirring until they soften (about 10 minutes).
Add the garlic and sausage and keep stirring until you can really smell the garlic.
Now add the bay leaves, Cajun seasoning, Tabasco sauce, cayenne, chicken broth and tomatoes, making sure to scrape the pan to get all the good bits off the bottom.
Bring the mixture to a very low boil and lower the heat to medium-low and leave the lid on for about 15 minutes.
Stir in the shrimp and cook for about 10 more minutes or until the shrimp is done (they will curl up a bit and become opaque). Add the root beer and salt and pepper to taste.
Remove the bay leaves and serve the gumbo over white rice.