Name: Creole shrimp and sausage gumbo
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 5 oz shrimp, peeled and deveined; 2 oz andouille chicken sausage, sliced into rounds; 1 1/2 tsp canola oil; 1 tbsp all-purpose flour; 1/4 medium yellow onion, diced; 1/4 green bell pepper, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1 cup reduced-sodium chicken broth; 1 tsp Cajun seasoning; 1/4 tsp cayenne pepper; 1.5 oz okra, sliced; 3/4 tsp hot sauce; 1 green onion, sliced

Instructions

Prep 25 min · Cook 25 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat a third of the oil in a medium pot over medium heat. Add the sliced sausage and cook for 4 minutes until browned. Remove the sausage with a slotted spoon and set aside. Done when browned and firm, 165°F.
Add the remaining oil to the pot, then whisk in the flour. Cook over medium-low heat, whisking constantly, for 10 minutes until the roux is the color of peanut butter.
Add the onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened. Add the garlic, Cajun seasoning, and cayenne, and cook for 1 minute more until fragrant.
Slowly whisk in the chicken broth. Add the okra and the browned sausage. Bring to a simmer and cook for 10 minutes until the liquid has thickened slightly.
Stir in the shrimp and hot sauce. Simmer for 3 minutes until the shrimp are pink and opaque. Taste and add the remaining salt only if needed. Done when shrimp are pink and opaque, 145°F.
Fluff the rice with a fork and place in a shallow bowl. Ladle the gumbo over the rice and garnish with the green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes