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Cajun Shrimp and Sausage Gumbo with Rice Recipe

Name: Cajun Shrimp and Sausage Gumbo with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup jasmine rice; 3 sticks celery; 32 fl oz chicken or vegetable broth; 1 x (14 1/2 oz) can fire-roasted diced tomatoes; 3 cloves garlic; 1 red bell pepper; 1 small bunch green onions (scallions); 1 lb raw peeled shrimp, fresh or frozen; 1/2 lb andouille sausage, sliced; 2 tbsp all-purpose flour; 1/4 tsp black pepper; 2 tbsp butter, unsalted; 1/4 tsp cayenne pepper; 1/2 tsp chili powder; 1/2 tsp oregano, dried; 1/2 tsp paprika; 1/4 tsp salt; 1/2 tsp thyme, dried

Stashcook

This is a yummy stew with shrimp and sausage. It has rice, tomatoes, and peppers. You cook it all in one pot. It's spicy and has lots of flavors. It's good for dinner and makes you feel warm.

Ingredients

1 cup jasmine rice

3 sticks celery

32 fl oz chicken or vegetable broth

1 x (14 1/2 oz) can fire-roasted diced tomatoes

3 cloves garlic

1 red bell pepper

1 small bunch green onions (scallions)

1 lb raw peeled shrimp, fresh or frozen

1/2 lb andouille sausage, sliced

2 tbsp all-purpose flour

1/4 tsp black pepper

2 tbsp butter, unsalted

1/4 tsp cayenne pepper

1/2 tsp chili powder

1/2 tsp oregano, dried

1/2 tsp paprika

1/4 tsp salt

1/2 tsp thyme, dried

Method

Rinse the jasmine rice under cold water, then drain and transfer to a saucepan. Add half of the broth and bring to a boil. Once boiling, cover and reduce heat to low. Cook until liquid is absorbed, about 15-18 minutes. Let it stand covered for 5 minutes.

Wash and dry the fresh produce. Peel and mince garlic. Trim and thinly slice green onions, keeping the white and green parts separate. Trim, seed, and dice the red bell pepper. Trim and dice the celery.

In a large pot, melt butter over medium heat. Add flour and cook, stirring, until the mixture is golden brown, about 5 minutes.

Add the diced celery, red bell pepper, and white parts of the green onions to the pot. Cook until vegetables are softened, about 3-4 minutes.

Stir in the remaining broth, fire-roasted diced tomatoes, black pepper, cayenne pepper, chili powder, oregano, paprika, salt, and thyme. Bring to a boil, then reduce heat to medium and simmer until thickened, about 10 minutes.

Add the shrimp and sliced andouille sausage to the pot. Cook until the shrimp are pink and cooked through, about 3-4 minutes.

Fluff the rice with a fork and mix in the green parts of the green onions.

Serve the gumbo hot over the green onion rice. Enjoy!