Rate this recipe!
| Servings |
|
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 large yellow onion chopped
- 2 large stalks of celery chopped
- 1 medium green bell pepper cored and chopped
- 2 garlic cloves minced
- 1-1/2 tsp fine sea salt
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 tsp ground cayenne pepper
- 2 Tbsp unsalted butter
- 1/4 cup unbleached all-purpose flour
- 1 cup unsalted chicken stock
- 1 28 oz can crushed tomatoes
- 1 lb thawed jumbo shrimp, cleaned*
- 13–16 oz fully cooked smoked chicken sausage, chopped
- White or brown rice for serving
- Chopped parsley or celery leaves for garnish
Ingredients
|
Rate this recipe!
|
Instructions
- Heat the olive oil in a large, deep pot such as a 5-quart Dutch oven over medium-high heat. Add the onion, celery, and bell pepper. Cook for 5 minutes, until the vegetables begin to soften.
- Add the garlic and continue to cook, stirring often, for 2 more minutes.
- Sprinkle in the salt, paprika, oregano, black pepper, and cayenne. Stir well.
- Reduce the heat to medium-low. Stir in the butter until melted.
- Add the flour and stir for about 1 minute as the flour and butter form a paste around the vegetables.
- Slowly pour in the stock and stir well. Increase the heat to medium as you stir. The stock will thicken quickly. Gradually stir in the tomatoes.
- Increase the heat and bring the gumbo to a simmer. Add the shrimp and cook for 5–7 minutes, until the shrimp turn opaque and are cooked through.
- Add the sausage and cook for 1–2 minutes, until warmed through.
- Serve the gumbo over rice and sprinkle with parsley or celery leaves before serving.
Recipe Notes
Notes: *Cleaned cooked shrimp can be substituted. Thaw before using and add them to the pot at the same time as the sausage. Cook until all ingredients are fully heated.
Recipe and image by Lori Rice for the National Onion Association.
Share this Recipe
Powered by WP Ultimate Recipe