Spicy Weekend Gumbo + Brown Rice

Serves: 8-10

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
• ½ cup flour
• 2 cups milk or chicken broth
• heavy pinch of salt

Treat Your RA Today

www.ratreatment.com

Biologic Medications Can Treat

Rheumatoid Arthritis. Learn More.

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.

Notes

*Mirepoix: This is just a fancy name for diced onion / celery / carrots - you can cut up your own or buy it already chopped and mixed for extra time-saving.

*Other vegetables - I made ours with and without. You could use okra, sweet potato, bell peppers...

*Cajun spices: A pre-made mix works great. This is a good one - it doesn't have MSG. Otherwise you can make your own easily with pantry spices. If your mix does NOT have salt, be sure to season with salt generously at the end!

*Sausage: Any brand works, but Aidells is my favoritebecause 1) it's cleaner than most - no weird ingredients, and 2) it packs the HEAT.

If you add the shrimp too soon in the cooking process, it shrinks up into tiny little shrimpy-things that get really tough. Don't do that.

This makes GREAT leftovers which is why I consider it a perfect weekend recipe! I stored leftovers in the fridge for a few days, but it freezes well too.

 

Reminder: Thanks for all your tips and expertise in the comments. Just as a friendly reminder, this recipe is my take on gumbo and it is not necessarily supposed to be traditional or authentic. I used a creamy butter / flour / milk roux mixture to make it a little bit creamy, and I did not use okra, and I used a chicken andouille sausage, etc. etc. Not traditional, I know, I know, and it’s TOTALLY DELICIOUS! I hope you like it!