Shrimp and Chicken Sausage Gumbo

Description

Gumbo makes a warm, filling meal and our version is no exception. We served this gumbo over white rice, but brown rice makes a delicious whole grain option. You can also pass on the grains and eat it like a stew on its own.

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 large stalks of celery, chopped
1 medium green bell pepper, cored and chopped
2 garlic cloves, minced
1 ½ teaspoons fine sea salt
1 teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
2 tablespoons unsalted butter
¼ cup unbleached, all-purpose flour
1 cup unsalted chicken stock
1 (28-ounce) can crushed tomatoes
1 pound thawed jumbo shrimp, cleaned*
13-to-16-ounces fully cooked smoked chicken sausage, chopped
White or brown rice for serving
Chopped parsley or celery leaves for garnish

— Makes 6 servings

Directions

Heat the olive oil in a large, deep pot such as a 5-quart Dutch oven over medium-high heat. Add the onion, celery, and bell pepper. Cook for 5 minutes, until the vegetables begin to soften. Add the garlic and continue to cook, stirring often, for 2 more minutes. Sprinkle in the salt, paprika, oregano, black pepper, and cayenne. Stir well.
Reduce the heat to medium-low. Stir in the butter until melted. Add the flour and stir for about 1 minute as the flour and butter form a paste around the vegetables. Slowly pour in the stock and stir well. Increase the heat to medium as you stir. The stock will thicken quickly. Gradually stir in the tomatoes.
Increase the heat and bring the gumbo to a simmer. Add the shrimp and cook for 5 to 7 minutes, until the shrimp turn opaque and are cooked through. Add the sausage and cook for 1 to 2 minutes, until warmed through.
Serve the gumbo over rice and sprinkle with parsley or celery leaves before serving.
*Cleaned cooked shrimp can be substituted. Thaw before using and add them to the pot at the same time as the sausage. Cook until all ingredients are fully heated.