YOUR SOLIN GENERATED RECIPE
Creole Sausage and Shrimp Gumbo
Sautéed shrimp and spicy chicken sausage simmered in a rich, dark roux with the holy trinity of vegetables for a deeply savory and aromatic stew.
INGREDIENTS
3 oz Shrimp
1 oz Chicken andouille sausage
0.25 tbsp Olive oil
0.5 tbsp Cassava flour
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.5 cup Celery
1 tsp Garlic
0.5 cup Sliced okra
1 cup Chicken bone broth
0.25 cup Tomato puree
0.25 cup Cooked brown rice
1 tsp Creole seasoning
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a heavy-bottomed pot, whisk the olive oil and cassava flour over medium heat for 5-7 minutes until it turns a deep golden brown.
Add the diced onion, green bell pepper, and celery to the pot, sautéing until the vegetables are softened and fragrant.
Stir in the minced garlic, sliced okra, and Creole seasoning, cooking for another 2 minutes to toast the spices.
Slowly pour in the chicken bone broth and tomato puree, stirring constantly to incorporate the roux into the liquid.
Add the sliced chicken andouille sausage and bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
Gently fold in the shrimp and continue to simmer for 3-4 minutes until they are pink and opaque.
Taste and adjust seasoning with sea salt and black pepper before serving hot over the cooked brown rice.