Louisiana Gumbo - Thursday

Spicing it up this time around!

INGREDIENTS

for the base:

• a quick swish of olive oil
• 5 cloves garlic, minced
• 2 hot peppers like serrano or jalapeño, minced
• 4 cups mirepoix*
• 2 cups additional chopped veggies (optional)
• 3 tablespoons cajun seasoning mix
• 1 28-ounce can fire roasted diced tomatoes
• 3 cups chicken or vegetable broth
• 12 ounces Andouille sausage, sliced
• 1 lb. raw tail-off shrimp

for the roux:

• 6 tablespoons butter
• 1/2 cup flour
• 2 cups milk or chicken broth
• heavy pinch of salt

INSTRUCTIONS

1. VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it’s all soft and fragrant.
2. BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
3. ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
4. FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It’s that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

(Recipe via: Pinch of Yum)