Sausage and Shrimp Gumbo
Gumbo is a one-pan meal with creole roots. It's hearty, spicy, and packed with colorful vegetables. Smarts: Andouille sausage gives gumbo a fair amount of spice
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Cooking tools:
- Dutch oven
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Stove
- Microwave
- Airtight container
- Serving bowl
Ingredients
- 3/4 cup Rice, uncooked white or brown
- 8 oz Shrimp, peeled and deveined
- 1 Onions, medium, diced
- 1 Bell peppers, green, diced
- 1 Bell peppers, red, diced
- 10 oz Okra, fresh or frozen, stems removed (sub fresh or frozen green beans)
- 8 oz Sausage, andouille, sliced (sub any pre-cooked sausage)
- 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g), drained
- 1 Limes, wedges
- 1 Tbsp Oil, cooking
- 1 Tbsp Butter
- 3 Tbsp Flour, all-purpose
- 1/2 cup + 1/2 cup Stock, any type
- 1 tsp Paprika
- 2 tsp Cajun seasoning
- 1 Bay leaves
- for serving Hot sauce of choice (opt)
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