Shrimp & Sausage Gumbo

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 1 hour 20 minutes

Ingrédients

4 tbsp. unsalted butter

1/4 c. all-purpose flour

1 small yellow onion, chopped

1 medium green bell pepper, seeds and ribs removed, chopped

2 stalks celery, finely sliced

12 oz. andouille sausage, sliced into 1/2" rounds

2 cloves garlic, finely chopped

1 tbsp. Cajun seasoning (without salt)

Kosher salt

Freshly ground black pepper

4 c. low-sodium chicken broth

1 (15-oz.) can fire-roasted diced tomatoes

1 bay leaf

1 lb. medium shrimp, peeled, deveined

3 scallions, sliced

Cooked white rice, for serving

Instructions

In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until roux is dark caramel colored, 12 to 15 minutes.

Add onions, peppers, and celery and cook, stirring, until softened, about 8 minutes. Stir in sausage, garlic, and Cajun seasoning; season with salt and pepper. Stir in broth, tomatoes, and bay leaf and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened, about 1 hour.

In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in scallions, reserving some for serving.

Divide rice among bowls. Spoon gumbo over. Top with reserved scallions.

Nutrition

• Calories: 633
• Lipides Totaux: 39 g
• Lipides Saturés: 16 g
• Acides Gras Trans: 0 g
• Cholestérol: 262 mg
• Sodium: 1597 mg
• Glucides Totaux: 28 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 5 g
• Protéines: 42 g