Youtor
Shrimp Gumbo Recipe with Sausage Authentic Cajun Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=DoOpOExkLrc
The smell of New Orleans’ cuisine will fill your house as you snuggle up to a bowl full of this Shrimp and Sausage Gumbo. With its’ rich, chocolatey brown color (all thanks to a homemade roux!), spicy Cajun flavors, and bites of andouille sausage and shrimp in every bite. This classic Louisiana recipe is perfect for a Mardi Gras celebration or enjoying all year-round! • RECIPE: https://www.evolvingtable.com/cajun-s... • PRINT RECIPE: https://www.evolvingtable.com/wprm_pr... • INGREDIENTS: • 12 oz. andouille sausage, cut into ½-inch pieces • ⅓ cup butter, or oil • ⅓ cup flour, all purpose • 1 small sweet onion, finely diced • 1 small green bell pepper, finely chopped • 3 stalks celery, finely chopped • 2 cloves garlic, crushed • 4 cups chicken broth, regular sodium • ½ cup diced tomatoes, canned, drained • 1 Tbsp. Worcestershire sauce • 1 tsp. thyme, dried • ½ tsp. oregano, dried • ¼ tsp. cayenne pepper • ½ tsp. paprika • 1 ¼ tsp. salt, to taste • ½ tsp. pepper • 1 bay leaf • 1 pound shrimp, peeled, deveined, tails removed • Fresh parsley, optional • INSTRUCTIONS: • How to Make Roux for Gumbo: • Place a large Dutch oven over medium-low heat. Add butter or oil. If using butter, let it melt completely and wait for it to start sizzling slightly. • Sprinkle in flour and begin stirring immediately with a wooden spoon. You’ll notice the roux beginning to thicken up rather quickly. • Stir constantly at this point to prevent it from burning. The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it. • Cook roux over medium-low heat for at least 20 minutes or up to 30 minutes. • How to Make Gumbo: • Sauté sausage in a separate skillet. Remove sausage from pan once cooked through and let drain on a paper towel lined plate. • Add diced celery, green bell pepper, and onion to the Dutch oven with the homemade roux. Saute for 6-7 minutes or until vegetables become tender. • Add crushed garlic and continue sautéing for an additional minute. • Pour in broth, tomatoes, and Worcestershire sauce. Stir to combine. • Add thyme, oregano, paprika, cayenne pepper, salt, pepper, and bay leaf. Mix until well combined. • Bring gumbo to a boil. Once ingredients are boiling, reduce heat to a simmer. Allow gumbo to simmer for 35-40 minutes, uncovered, or until it is reduced by almost half. • Add shrimp and sausage. Stir to combine. Continue simmering for 6-7 minutes or until shrimp are cooked through, opaque, and their tails begin to curl. • Remove bay leaf and serve shrimp gumbo over rice with fresh parsley. • • RECIPE NOTES: • Regular all purpose flour works the best and it can be bleached or unbleached. Some gluten-free all purpose blends will work but not all of them. • If you’re pressed for time you can also use a store-bought roux instead. Just make sure you grab a dark roux and not a light for the most flavor. • Instagram: / evolvingtable • Pinterest: / evolvingtable • Facebook: / evolvingtable • E-mail: london(at)evolvingtable.com • Website: https://evolvingtable.com
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