Shrimp & Sausage Gumbo

By Rian Handler · delish.com

, Serves 4

A Cajun-style gumbo built on a dark caramel roux, with andouille, shrimp and the holy trinity simmered in tomatoey broth.

55 g unsalted butter	Cook roux to dark caramel, 12-15 min	Add vegetables, cook 8 min	Stir in sausage, garlic, seasoning	Add broth, tomatoes, bay leaf; boil	Simmer on low 1 hr until thickened	Add shrimp last 6 min; stir in scallions	Spoon over rice, top with scallions
30 g all-purpose flour
1 small yellow onion, chopped
1 medium green bell pepper, seeds and ribs removed, chopped
2 stalks celery, finely sliced
340 g andouille sausage, sliced into 1 cm rounds
2 cloves garlic, finely chopped
1 tbsp Cajun seasoning (without salt)
Kosher salt
Freshly ground black pepper
950 ml low-sodium chicken broth
1 (15-oz / 425 g) can fire-roasted diced tomatoes
1 bay leaf
450 g medium shrimp, peeled, deveined
2 scallions, sliced (stirred in)
1 scallion, sliced (reserved for serving)
Cooked white rice, for serving

Translate

Part of Pro · 19 languages

Download

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.