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Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp butter
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/2 tsp kosher salt
1 tbsp minced garlic
4 cups chicken stock
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup rice
2 cups water
1 tsp salt
2 tbsp butter
2 tbsp flour
1 tablespoon file powder
3/4 pounds shrimp, peeled and deveined
1/2 pound smoked sausage
In a large pot or dutch oven, melt 2 tbsp butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.
Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.
Start the rice: combine 1 cup rice, 2 cups water, and 1 tsp salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.
Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium, and cook, tossing occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.
In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo, and stir, then add file powder and stir until it is well incorporated.
Add the shrimp, turn off the heat, cover and allow to sit for 10 mins before serving. Serve over rice.
Makes 4 servings.
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SHRIMP & SAUSAGE GUMBO
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Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp butter
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/2 tsp kosher salt
1 tbsp minced garlic
4 cups chicken stock
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup rice
2 cups water
1 tsp salt
2 tbsp butter
2 tbsp flour
1 tablespoon file powder
3/4 pounds shrimp, peeled and deveined
1/2 pound smoked sausage
In a large pot or dutch oven, melt 2 tbsp butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.
Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.
Start the rice: combine 1 cup rice, 2 cups water, and 1 tsp salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.
Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium, and cook, tossing occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.
In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo, and stir, then add file powder and stir until it is well incorporated.
Add the shrimp, turn off the heat, cover and allow to sit for 10 mins before serving. Serve over rice.
Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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