Shrimp And Sausage Gumbo

This shrimp ánd sáuságe gumbo is án eásy one-pot recipe. It tástes just like áuthentic New Orleáns gumbo but is máde using common ingredients.

This is not áuthentic gumbo; I don’t use celery (one of the 3 Cájun holy trinity ingredients; the others being onions ánd bell peppers), the okrá vegetáble, nor gumbo filé powder. I do, however, máke á simple roux from flour, butter, ánd oil to serve ás á thickener, ánd I máke my own homemáde cájun seásoning spice mix. This results in á gumbo thát hás the flávors ánd textures of tráditionál New Orleáns gumbo ánd is very delicious, ánd át the sáme time is eásy ánd uses common ingredients.

Ingredients

• 1 pound ráw shrimp peeled ánd deveined
• 4 links smoked ándouille sáuságe ábout 12 ounces, sliced
• 2 bell peppers red ánd oránge, chopped
• 1 yellow onion chopped
• 20 báby-cut cárrots chopped (ábout 1 cup)
• 5 scállions sliced
• 28 ounce cán crushed tomátoes
• 4 cups chicken broth

For the roux:

• 1/2 cup áll-purpose flour
• 1/4 cup butter
• 1/4 cup cánolá oil

For the cájun seásoning mix:

• 1 táblespoon dried thyme
• 2 teáspoons gárlic powder
• 2 teáspoons pápriká
• 2 teáspoons sált
• 1 teáspoon dry minced onion
• 1 teáspoon cáyenne
• 1 teáspoon bláck pepper

Instructions

1. ássemble the cájun seásoning: Combine ánd mix the cájun seásoning ingredients in á smáll bowl. Set áside.
2. Máke the roux: Heát cánolá oil in á lárge pot or dutch oven (át leást 5 quárts) over medium heát. ádd butter ánd flour. Cook until the roux turns into á dárk cárámel color, ábout 15 minutes, stirring constántly.
3. Full Instructions See ...... savorytooth.com

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