#recipe #food #drink #delicious #family #NEW #ORLEANS #GUMBO #WITH #SHRIMP #AND #SAUSAGE
Monday, 28 October 2019
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Baca Juga
Tasty healthy food and drink that you definitely like
NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE
My take on a hearty New Orleans Gumbo with shrimp and sausage! I’m making the roux from scratch so it’s extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.
INGREDIENTS:
ROUX:
½ cup high heat oil, such as canola, corn, or vegetable
½ cup all purpose flour
GUMBO:
1 medium onion, diced
2 bell peppers (I used ½ of each red, green, yellow, orange – see note), diced
3 stalks celery, diced
6 cloves garlic, minced
3 bay leaves
8 ounces andouille sausage, sliced (I used Tofurky)
2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste)
1 tablespoon cayenne (omit if you want it mild)
4 cups low sodium chicken broth
1 (14.5 ounce can) stewed tomatoes and juices, roughly diced
1 ½ pounds raw shrimp
2 teaspoons gumbo filé
sliced scallions + white rice or quinoa, for serving
DIRECTIONS:
ROUX:
1. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there’s just no saving burnt roux!)
2. ...
Get full recipe ==> @ littlespicejar.com
NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE
My take on a hearty New Orleans Gumbo with shrimp and sausage! I’m making the roux from scratch so it’s extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.
INGREDIENTS:
ROUX:
½ cup high heat oil, such as canola, corn, or vegetable
½ cup all purpose flour
GUMBO:
1 medium onion, diced
2 bell peppers (I used ½ of each red, green, yellow, orange – see note), diced
3 stalks celery, diced
6 cloves garlic, minced
3 bay leaves
8 ounces andouille sausage, sliced (I used Tofurky)
2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste)
1 tablespoon cayenne (omit if you want it mild)
4 cups low sodium chicken broth
1 (14.5 ounce can) stewed tomatoes and juices, roughly diced
1 ½ pounds raw shrimp
2 teaspoons gumbo filé
sliced scallions + white rice or quinoa, for serving
DIRECTIONS:
ROUX:
1. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there’s just no saving burnt roux!)
2. ...
Get full recipe ==> @ littlespicejar.com
