Sausage and Shrimp Gumbo
with rice

Name: Sausage and Shrimp Gumbo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3/4 cup Rice, uncooked white or brown; 8 oz Shrimp, peeled and deveined; 1 Onions, medium, diced; 1 Bell peppers, green, diced; 1 Bell peppers, red, diced; 10 oz Okra, fresh or frozen, stems removed and chopped (sub fresh or frozen green beans); 8 oz Sausage, andouille, sliced (sub any pre-cooked / smoked sausage); 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g), drained; 1 Limes, wedges; 2 stalks Green onions, chopped, green and white parts separate; 1 Tbsp Oil, cooking; 1 Tbsp Butter; 3 Tbsp Flour, all-purpose; 1/2 cup + 1/2 cup Stock, any type; 1 tsp Paprika; 2 tsp Cajun seasoning; 1 Bay leaves; for serving Hot sauce (opt)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Cajun dishes like this gumbo are usually popular among our community because they cook fast and are full of flavor. This meal was last featured in 2019.
Smarts: Adjust the Cajun seasoning as much as you'd like here. Keep it light for a more mild dish or increase it if you want the gumbo to be spicy.

Ingredients

Metric

Servings:

Rice:

Rice, uncooked white or brown - 3/4 cup

Sausage and Shrimp Gumbo:

Shrimp, peeled and deveined - 8 oz
Onions, medium - 1 , diced
Bell peppers, green - 1 , diced
Bell peppers, red - 1 , diced
Okra, fresh or frozen - 10 oz , stems removed and chopped (sub fresh or frozen green beans)
Sausage, andouille - 8 oz , sliced (sub any pre-cooked / smoked sausage)
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can , drained
Limes - 1 , wedges
Green onions - 2 stalks , chopped, green and white parts separate
Oil, cooking - 1 Tbsp
Butter - 1 Tbsp
Flour, all-purpose - 3 Tbsp
Stock, any type - 1/2 cup + 1/2 cup
Paprika - 1 tsp
Cajun seasoning - 2 tsp
Bay leaves - 1
Hot sauce (opt) - for serving

Prep

Rice - (Double if making Thursday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Shrimp - Defrost, rinse, and pat dry.
Onions / Bell peppers / Okra / Sausage - Prep as directed. Store onions and bell peppers in one container. Store okra and sausage together in a second container. (Can be done up to 4 days ahead)
Diced tomatoes - Drain.
Limes / Green onions - Prep as directed.

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Make

Heat a Dutch oven over medium-high heat. Add oil and butter. Once heated / melted, add flour and stir to mix. Cook until amber brown, 3 to 5 minutes.
Stir in first part of stock and then white part of green onions, onions, bell peppers, paprika, and Cajun seasoning with a sprinkle of salt. Cook until aromatic and softened, ~3 minutes.
Add sausage, tomatoes, okra, second part of stock, and bay leaves. Bring to a boil and then simmer for 15 to 20 minutes.
Fold in shrimp and cook for another 4 to 6 minutes until shrimp are pink and cooked through.
If rice was made ahead, reheat in the microwave (reserve half if doubled).
Taste gumbo and season with some salt, pepper, more of the spices, or your favorite hot sauce. Enjoy over rice with green parts of green onions on top and lime wedges on the side.

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