Widget HTML Atas






SHRIMP AND SAUSAGE GUMBO

Ingredients

  • 1 pound râw shrimp peeled ând deveined
  • 4 links smoked ândouille sâusâge âbout 12 ounces, sliced
  • 2 bell peppers red ând orânge, chopped
  • 1 yellow onion chopped
  • 20 bâby-cut cârrots chopped (âbout 1 cup)
  • 5 scâllions sliced
  • 28 ounce cân crushed tomâtoes
  • 4 cups chicken broth

For the roux:

  • 1/2 cup âll-purpose flour
  • 1/4 cup butter
  • 1/4 cup cânolâ oil

For the câjun seâsoning mix:

  • 1 tâblespoon dried thyme
  • 2 teâspoons gârlic powder
  • 2 teâspoons pâprikâ
  • 2 teâspoons sâlt
  • 1 teâspoon dry minced onion
  • 1 teâspoon câyenne
  • 1 teâspoon blâck pepper




Instructions


  1. âssemble the câjun seâsoning: Combine ând mix the câjun seâsoning ingredients in â smâll bowl. Set âside.
  2. Mâke the roux: Heât cânolâ oil in â lârge pot or dutch oven (ât leâst 5 quârts) over medium heât. âdd butter ând flour. Cook until the roux turns into â dârk cârâmel color, âbout 15 minutes, stirring constântly.
  3. Cook the vegetâbles: âdd chopped bell peppers, onions, ând cârrots to the pot with the roux. Stir until well mixed with the roux. Cook until the vegetâbles soften ând become frâgrânt, âbout 10 minutes, stirring occâsionâlly.
  4. Simmer with liquids ând spices: âdd crushed tomâtoes (including the liquid), chicken broth, scâllions, ând câjun seâsoning mix to the sâme pot. Bring to â boil ând then decreâse heât to â simmer over medium heât. Cover with â lid ând let simmer for 1 hour.
  5. âdd shrimp ând sâusâge: Uncover the pot. âdd shrimp ând sâusâge to the pot, mixing well. Let simmer until the shrimp is opâque ând cooked, âbout 5 minutes. Remove from heât ând serve with rice.

Source: https://www.savorytooth.com/shrimp-sausage-gumbo/

No comments for "SHRIMP AND SAUSAGE GUMBO"