Creole Gumbo Dinner Recipe | Kitchen Basics

Ingredients

• 3 Tbsp. olive oil or unsalted butter
• 1 pkg. (12 to 14 oz.) andouille sausage, cut into 1/2-inch thick rounds
• 1/4 cup all-purpose flour
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 4 tsp. Creole seasoning with salt, plus more, to taste
• 2 1/4 cups Kitchen Basics® Seafood Stock, plus more as needed
• 1 can (14.5 oz) Take Root Organics® Diced Tomatoes, not drained
• 1 1/2 tsp. Worcestershire sauce
• 1 tsp. hot sauce, such as Tabasco or Crystal, plus more for serving
• 1 pkg. (12 oz.) sliced frozen okra (do not thaw)
• 1 lb. frozen extra-large raw shrimp (26 to 30 count), peeled and deveined, thawed
• 3 to 4 cups cooked long-grain white rice, for serving
• Thinly sliced scallions