Chorizo and Shrimp Gumbo
From appoggiatura 15 years ago
- 50 minutes to make
- Serves 4
An easy gumbo ready in under an hour with plenty of room to adjust the spiciness!
Ingredients
- 1 lbs chorizo sausage, removed from casings and diced shopping list
- 2-3 T canola oil shopping list
- 1/4 C flour shopping list
- 3 ribs tender celery stalks with leaves, chopped shopping list
- 1 green bell pepper, diced shopping list
- 1 onion, chopped shopping list
- 2 bay leaves shopping list
- 1/2 T louisiana hot sauce shopping list
- 1 pint chicken or shrimp stock shopping list
- 1 C sliced okra shopping list
- 1 14 oz can crushed tomatoes shopping list
- 1 14 oz can diced tomatoes shopping list
- 2 T thyme, one reserved shopping list
- 1 lbs medium shrimp, peeled and deveined shopping list
- 1 T cajun seasoning shopping list
- a pinch of cayenne pepper shopping list
- sea salt and freshly ground pepper shopping list
- finely sliced scallions, for garnish shopping list
- file powder, for passing shopping list
How to make it
- Add the oil to a dutch oven or stockpot and heat over medium-high heat.
- When the oil is hot, add the sausage and brown for 2-3 minutes. Remove with a slotted spoon to a plate.
- Make a light brown roux by whisking flour into the oil and pan drippings, adding more oil by the tablespoonful as needed.
- When the roux is the color of caramel, add the celery, bell pepper, onion, bay leaves, and hot sauce to the pot. Sprinkle with salt and pepper.
- Mix well and saute the vegetables until they are soft.
- When the veggies are tender, slowly stir the stock into the pot. Bring the stock to a boil.
- Add the tomatoes and okra, the thyme and a pinch of cayenne pepper.
- Reduce the heat to low and simmer for 20-30 minutes.
- Season the shrimp with the Cajun seasoning.
- During the final 5-6 minutes of cooking time add the shrimp to the gumbo and raise the heat to medium. Cook until the shrimp are translucent and tightly curled.
- Serve the gumbo over hot buttered white rice, garnished with thyme and scallions.
- Pass file powder at the for sprinkling.
The Rating
Reviewed by 1 people-
What a great gumbo I just picked up some okra and I was going to make a gumbo. I will try your recipe with it.
Big Five
Michael
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" It was excellent "