Shrimp and Sausage Gumbo – its what’s for dinner

If you are looking for an easy gumbo recipe, look no further. This one is not only easy, but is good! We thoroughly enjoyed it, and didn’t even miss the rice. Feel free to serve yours with a big scoop of rice in the middle of your bowl.

Shrimp and Sausage Gumbo
¼ cup all purpose flour
¼ cup canola oil
3 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
2 cans chicken broth (I used fat free chicken broth)
1 can petite diced tomatoes
3 cloves garlic, chopped
1 teaspoon salt
1 teaspoon pepper
½ teaspoon cayenne pepper
1 pound pkg of turkey kielbasa sausage
(you can use any kind you want – andouille, smoked – I went the healthy way and I don’t eat the other kind)
1 pound uncooked large shrimp, peeled and deveined (I like to keep the frozen bag of shrimp in the freezer for such as this or to grill or sauté to top on a salad)
2 cups frozen okra (you can either use frozen or let thaw)
4 green onions, chopped
1 ½ tsp gumbo file (found in the spice section- I know you have this in your spice cabinet!!!)

Place a couple of tablespoons of oil in a dutch oven and slice your sausage and place in heated oil. Brown sausage – remove from pan. Add the ¼ cup of canola oil and ¼ cup of flour. Stir while the flour browns to a caramel color, on medium heat; this will take anywhere from 8-10 minutes. Don’t let it burn so stir while this is going on. You are making the roux. Once this is done, add the diced onions, peppers, and celery and cook for about 5 minutes, stirring frequently, or until the veggies soften a bit. Add the chopped garlic and stir another minute or two. Stir in the broth, salt, pepper, cayenne, tomatoes, and add the sausage back in, stir and bring to a boil. Reduce the heat to a simmer and let cook with lid on (but cracked to the side) for 30 minutes.

Stir in the okra and green onions and cook for another 10 -15 minutes or until okra is cooked. This depends on whether or not you used frozen or thawed. I used frozen and cooked for 10 minutes. Add shrimp and cook another 5-10 minutes or until the shrimp turn pink. Stir in the file powder. Enjoy!

If you like yours served with a scoop of rice (we didn’t eat rice in ours to watch the carbs) feel free to make a pot rice and serve up a bowl of this delicious gumbo and add a scoop of rice in the middle.

This recipe is definitely a keeper – hubby ate two bowls (no rice in it and he loved it- just enough heat) and said make this again!

Hope you choose to try this one soon!


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