Shrimp and Sausage Gumbo
If you’ve never made gumbo before, I want you to know, it really is not all that hard. Mine took about an hour and a half to make, and the results were great — this recipe makes a big pot of smoky, tomato-y stew, full of spicy sausage and tender shrimp. Since shrimp and sausage have plenty of sodium I chose not to add additional salt to the dish, but of course you can season yours to taste.
The only possible hiccup here is in the very first step of the recipe, wherein you create a roux. This is simply a cooked paste of flour and oil that serves to thicken and flavor the whole dish. Use medium-low heat and whisk the mixture often, and you’ll be just fine.
Shrimp and Sausage Gumbo
serves 6-8
1/3 C. all purpose flour
1/3 C. canola oil
1/2 large yellow onion, diced
3 ribs celery, diced
2 italian sweet red peppers (or one bell pepper), diced
3 cloves garlic, minced
1 (28oz) box Pomi chopped tomatoes
1/2 tsp. dried thyme
1 tsp. smoked paprika
4 oz. saag’s kabanossi pepperettes, sliced into 1/4″ thick half moons
4 C. low sodium chicken broth
2 lbs. large (31-40 ct.) shimp, peeled and deveined, tail on
1. In a 5-quart dutch oven over medium-low heat, whisk together the flour and canola oil. Bring up to a simmer, then turn heat down to low and let cook, whisking often, until the mixture turns the color of peanut butter.
2. Then the heat up to medium-low. Add the onion, celery, peppers, and garlic. Sautee for about 10 minutes, stirring often, until onions are softened.
3. Add the box of chopped tomatoes, using a spoon to scrape any bits off of the bottom of the pot. Add the thyme, paprika, and sausage, stirring again.
4. While stirring, slowly pour the chicken broth into the pot until it is fully incorporated. Turn heat up to medium, bring up to a simmer, then turn back down to low and let simmer, uncovered, for one hour. Stir every ten minutes or so to make sure the gumbo at the bottom of the pot is not sticking too much.
5. Add the shrimp, stir, turn off the heat, then cover the pot and let sit for ten minutes.
6. Serve over brown rice or grain of your choice.