Shrimp and sausage gumbo

• Meat

  • 12 oz 4 links smoked andouille sausage, smoked

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 20 Baby-cut carrots, chopped (about 1 cup
  • 2 Bell peppers, red and orange
  • 2 tsp Garlic powder
  • 1 tsp Onion, dry
  • 5 Scallions
  • 1 tbsp Thyme, dried
  • 1 28 ounce can Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Cayenne
  • 1/2 cup Flour
  • 2 tsp Paprika, smoked
  • 2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 1/4 cup Butter

Found on savorytooth.com

Description

Directions

• Assemble the cajun seasoning: Combine and mix the cajun seasoning ingredients in a small bowl. Set aside.
• Make the roux: Heat canola oil in a large pot or dutch oven (at least 5 quarts) over medium heat. Add butter and flour. Cook until the roux turns into a dark caramel color, about 15 minutes, stirring constantly.
• Cook the vegetables: Add chopped bell peppers, onions, and carrots to the pot with the roux. Stir until well mixed with the roux. Cook until the vegetables soften and become fragrant, about 10 minutes, stirring occasionally.
• Simmer with liquids and spices: Add diced tomatoes (including the liquid), chicken broth, scallions, and cajun seasoning mix to the same pot. Bring to a boil and then decrease heat to a simmer over medium heat. Cover with a lid and let simmer for 1 hour.
• Add shrimp and sausage: Uncover the pot. Add shrimp and sausage to the pot, mixing well. Let simmer until the shrimp is opaque and cooked, about 5 minutes. Remove from heat and serve with rice.