Shrimp & Sausage Gumbo

• 2 tablespoon butter
• 1/2 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced red bell pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon minced garlic
• 4 cups chicken stock
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
For the rice:
• 1 cup rice
• 2 cups water
• 1 teaspoon salt
• 1/2 pound smoked sausage
• 2 tablespoon butter
• 2 tablespoon flour
• 1 tablespoon file powder
• 3/4 pounds shrimp, peeled and deveined
• In a large pot or dutch oven, melt 2 tablespoon butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and cook for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.
• Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.
For the rice:
• Combine 1 cup rice, 2 cups water, and 1 teaspoon salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.
• Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium, and cook, tossing occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the chicken stock. Pour off any excess fat left in the skillet.
• In the same skillet, melt 2 tablespoon butter. When foamy, add 2 tablespoon flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to chicken stock, and stir, then add file powder and stir until it is well incorporated.
• Add the shrimp, turn off the heat, cover and allow to sit for 10 mins before serving. Serve over rice.

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