NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE

My take on a hearty New Orleans Gumbo with shrimp and sausage! I’m making the roux from scratch so it’s extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.

YIELD: 8-10 SERVINGS

INGREDIENTS:

ROUX:

• ½ cup high heat oil, such as canola, corn, or vegetable
• ½ cup all purpose flour

GUMBO:

• 1 medium onion, diced
• 2 bell peppers (I used ½ of each red, green, yellow, orange – see note), diced
• 3 stalks celery, diced
• 6 cloves garlic, minced
• 3 bay leaves
• 8 ounces andouille sausage, sliced (I used Tofurky)
• 2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste)
• 1 tablespoon cayenne (omit if you want it mild)
• 4 cups low sodium chicken broth
• 1 (14.5 ounce can) stewed tomatoes and juices, roughly diced
• 1 ½ pounds raw shrimp
• 2 teaspoons gumbo filé
• sliced scallions + white rice or quinoa, for serving

DIRECTIONS:

For full directions kindly visit littlespicejar.com.

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