The Best Spicy Weekend Gumbo + Brown Rice
RachelIngredients
- a quick swish of olive oil
- 5 cloves garlic, minced
- 2 hot peppers like serrano or jalapeño, minced
- 4 cups mirepoix*
- 2 cups additional chopped veggies (optional)
- 3 tablespoons cajun seasoning mix
- 1 28-ounce can fire roasted diced tomatoes
- 3 cups chicken or vegetable broth
- 12 ounces Andouille sausage, sliced
- 1 lb. raw tail-off shrimp
- 6 tablespoons butter
- 1/2 cup flour
- 2 cups milk or chicken broth
- heavy pinch of salt
Instructions
VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it's all soft and fragrant. BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor. ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt. FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It's that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.
Servings: 8-10