Easy Shrimp Gumbo
RECIPE: https://damndelicious.net/2024/02/23/...
Easy Shrimp Gumbo - Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.
INGREDIENTS:
1 cup basmati rice
5 tablespoons vegetable oil, divided
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1/4 cup unsalted butter
1/2 cup all-purpose flour
1 onion, diced
1 green bell pepper, diced
3 ribs celery, diced
3 cloves garlic, minced
8 cups chicken stock
1 (14.5-ounce) can petite diced tomatoes
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
2 bay leaves
2 1/2 cups frozen sliced okra
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley leaves
1 tablespoon hot sauce
DIRECTIONS:
1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat 1 tablespoon vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
3. Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes.
4. Whisk in flour until dark brown, about 20-25 minutes.
5. Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.
6. Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.
7. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours.
8. Stir in okra until heated through, about 5 minutes.
9. Stir in shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.
10. Remove from heat; discard bay leaves and stir in parsley.
11. Serve immediately with rice and hot sauce, if desired.
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