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Louisiana Shrimp & Sausage Gumbo

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Course Meals, Recipes
Servings 4

Ingredients
  

  • 4 tbsp. butter
  • 1/4 c. all-purpose flour
  • 1 small yellow onion chopped
  • 1 medium green bell pepper seeds and ribs removed, chopped
  • 2 stalks celery finely sliced
  • 12 oz. andouille sausage sliced into 1/2" rounds
  • 2 cloves garlic finely chopped
  • 1 tbsp. Get-R-Smoked Louisiana Style Cajun Seasoning - Purchase Here
  • Salt and Pepper to taste
  • 4 c. low-sodium chicken broth
  • 1 15oz can fire-roasted diced tomatoes
  • 1 bay leaf
  • 1 lb. medium shrimp peeled, deveined
  • 3 scallions sliced
  • Cooked white rice for serving

Instructions
 

  • In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until roux is dark caramel colored, 12 to 15 minutes.
  • Add onions, peppers, and celery and cook, stirring, until softened, about 8 minutes.
  • Stir in sausage, garlic, and Cajun seasoning; season with salt and pepper.
  • Stir in broth, tomatoes, and bay leaf and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened, about 1 hour.
  • In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings.
  • Stir in scallions, reserving some for serving.
  • Divide rice among bowls. Spoon gumbo over. Top with reserved scallions.

Notes

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Keyword Louisiana Shrimp & Sausage Gumbo
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