Easy Shrimp & Sausage Gumbo
Ingredients
- 5 Tbsp. unsalted butter
- 1/3 cup all-purpose flour
- 1 small yellow onion, chopped
- 1 medium green bell pepper, seeds and ribs removed, chopped
- 2 stalks celery, finely sliced
- 12 oz. andouille sausage, sliced into 1/2″ rounds
- 2 cloves garlic, finely chopped
- 1 Tbsp. CanCooker Original Creole Seasoning
- Kosher salt
- Freshly ground black pepper
- 4 cups chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1 pound okra, sliced
- 1 bay leaf
- 1 lb. medium shrimp, peeled, deveined
- 3 scallions, sliced
- Cooked white rice, for serving
Things You Need
CanCooker Cookbook
$24.99 USD
Sale
Weekender Kit
Directions
- In any CanCooker on a medium-to-medium low heat source, melt butter, then add flour. Cook, stirring constantly, until roux is a rich caramel color, 12 to 15 minutes.
- Add onions, peppers, and celery and cook, stirring, until softened, about 8 minutes. Stir in sausage, garlic, and Creole seasoning; season with salt and pepper. Stir in broth, tomatoes, sliced okra, and bay leaf and bring to a boil. Cover with lid. Reduce heat to low and simmer, stirring occasionally, until thickened, about 1 hour.
- Add shrimp, once shrimp is pink and cooked through, taste and adjust seasonings. Stir in scallions, reserving some for serving.
- Add hot gumbo to bowls, add two scoops of rice and top with reserved scallions.