This Cajun sausage and shrimp gumbo with bell peppers and okra in a rich broth is ladled into bowls over rice.
Ingredients
- Hillshire Farm Smoked Sausage: 1 pack (14 ounce pack)
- cooking oil: 0.25 cup
- flour: 0.25 cup
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (seeded, chopped)
- red bell pepper: 1 piece (seeded, chopped)
- celery: 1 cup (chopped)
- frozen sliced okra: 1 cup
- garlic: 2 clove (chopped)
- Cajun seasoning: 2 tsp
- chicken broth: 2 cups
- hot pepper sauce: 0.5 tsp
- ground black pepper: 0.5 tsp
- salt: (to taste)
- large raw shrimp, peeled, deveined: 0.5 pound
- hot cooked long-grain white rice: 3 cups
Metric Conversion
Stages of cooking
-
Cut sausage into 1/2-inch slices; set aside.
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Combine oil and flour in a 4-quart heavy saucepan; mix until smooth. Cook and stir over medium-high heat for 3 minutes. Reduce heat to medium; cook and stir until roux is a dark reddish brown, 6 to 8 minutes.
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Stir in onion, bell peppers, celery, okra and garlic; cook and stir until vegetables are tender, 8 to 10 minutes. Stir in Cajun seasoning.
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Pour in broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; add sausage, pepper sauce, black pepper and salt. Cover and simmer for 15 minutes.
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Remove the lid and bring to a boil; add shrimp and cook until shrimp turn pink, about 3 minutes.
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Portion rice into bowls. Ladle gumbo over rice. Bibi
