The Best Spicy Weekend Gumbo + Brown Rice

• Meat

  • 12 oz Andouille sausage

• Seafood

  • 1 lb Tail-off shrimp, raw

• Produce

  • 5 cloves Garlic
  • 2 Hot peppers like serrano or jalapeno
  • 1 28-ounce can Tomatoes, fire-roasted
  • 2 cups Veggies

• Canned Goods

  • 3 cups Chicken or vegetable broth
  • 2 cups Milk or chicken broth

• Baking & Spices

  • 3 tbsp Cajun seasoning mix
  • 1/2 cup Flour
  • 1 heavy pinch Salt

• Oils & Vinegars

  • 1 Quick swish of olive oil

• Dairy

  • 6 tbsp Butter

• Other

  • 4 cups Mirepoix*

Found on pinchofyum.com

Description

Ingredients

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

Directions

• 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 its all soft and fragrant.
• 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.
• 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.
• 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. Its that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.