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Gumbo | What's For Dinner | What's For Dinner

Ingredients

1 lb andouille sausage, sliced1 lb large shrimp, peeled and deveined

For the roux

1/2 cup all-purpose flour1/2 cup vegetable oil

Instructions

1

Make the roux: heat oil in a large Dutch oven over medium heat. Whisk in flour. Stir constantly for 20-25 minutes until the roux turns the color of dark chocolate.

Tip: This is the foundation. Never stop stirring and never walk away. If it burns, start over.

2

Add the onion, bell pepper, and celery to the roux (it will sizzle). Stir for 5 minutes until softened. Add garlic, cook 30 seconds.

3

Pour in chicken broth gradually, stirring to incorporate the roux. Add diced tomatoes, okra, Cajun seasoning, and bay leaves.

4

Bring to a boil, then reduce to a simmer. Add the sliced andouille sausage. Cook for 45 minutes, stirring occasionally.

5

Add the shrimp and cook for 5 more minutes until pink and curled. Remove bay leaves.

6

Ladle over steamed white rice in bowls. Garnish with sliced green onions.

Nutrition per Serving

480kcal

Calories

30g

Protein

38g

Carbs

22g

Fat

3g

Fiber

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