Gumbo

Name: Gumbo
Ingredients: 2 tablespoons Butter; 2 tablespoons Olive Oil; 1/4 cup Flour; 1 Onion [diced]; 1 Bell Pepper [diced]; 2 stalks Celery [diced]; 2 teaspoons Garlic [minced]; 12 ounces Andouille Sausage [sliced]; 1 tablespoon Cajun Seasoning; 1/4 teaspoon Salt; 1/8 teaspoon Pepper; 1 Bay Leaf; 1 can Fire Roasted Tomatoes [15 oz]; 32 ounces Chicken Broth; 1 pound Shrimp [peeled, deveined. rinsed]; 4 scoops White Rice [cooked]

16 ingredients

4 steps

Ingredients

2 tablespoons Butter
2 tablespoons Olive Oil
1/4 cup Flour
1 Onion [diced]
1 Bell Pepper [diced]
2 stalks Celery [diced]
2 teaspoons Garlic [minced]
12 ounces Andouille Sausage [sliced]
1 tablespoon Cajun Seasoning
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Bay Leaf
1 can Fire Roasted Tomatoes [15 oz]
32 ounces Chicken Broth
1 pound Shrimp [peeled, deveined. rinsed]
4 scoops White Rice [cooked]

Directions

1

1. In a large, deep skillet over medium-low heat, melt butter, then add oil and flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
2

2. Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
3

3. In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
4

4. Serve spooned on top of white rice.