—Not On Website, Soup
1/2 cup butter
1/2 cup all-purpose flour
1 cup yellow onion chopped
1 green bell pepper chopped
1 cup celery chopped
3 cloves garlic
4 cups chicken broth
1 15 ounce can diced tomatoes
8 ounces tomato sauce
2 bay leaves
1 tablespoon Cajun seasoning (without salt)
1 teaspoon kosher salt
12 ounces fresh or frozen okra sliced 1/2" thick
2 teaspoons oil
12 ounces Andouille sausage sliced into 1/2" pieces
1 pound raw shrimp peeled and deveined
4 scallions sliced
cooked basmati rice
Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes.
Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.
Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.
Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.
Stir the sausage and raw shrimp into the gumbo and simmer another 4-5 minutes or until shrimp is pink and cooked through.
Serve over white rice and garnish with scallions.
Calories 397kcal (20%)
Carbohydrates 18g (6%)
Protein 24g (48%)
Fat 26g (40%)
Saturated Fat 11g (55%)
Cholesterol 209mg (70%)
Sodium 1889mg (79%)
Potassium 739mg (21%)
Fiber 4g (16%)
Sugar 5g (6%)
Vitamin A 1684IU (34%)
Vitamin C 43mg (52%)
Calcium 175mg (18%)
Iron 4mg (22%)