- 2 tablespoons vegetable oil
- 1 red bell pepper, cut into 3/4-inch pieces
- 1 green bell pepper, cut into 3/4-inch pieces
- 1 medium onion, coarsely chopped
- 1 celery rib, cut into 1/2-inch pieces
- 2 garlic cloves, very finely chopped
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground pepper
- 1/2 pound andouille sausage or spicy kielbasa, halved lengthwise and sliced crosswise 1/2 inch thick
- 2 tablespoons all-purpose flour
- 4 cups chicken stock or canned low-sodium broth
- 2 bay leaves
- 3/4 pound shelled and deveined medium shrimp
- 1 scallion, thinly sliced
- 1 tablespoon finely chopped flat-leaf parsley
- In a large saucepan, heat the vegetable oil until shimmering.
- Add the bell peppers, chopped onion, celery, chopped garlic and cayenne.
- Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 3-5 minutes.
- Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes.
- Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated.
- Add the chicken stock and bay leaves and simmer over medium heat for 10 minutes.
- Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer.
- Lower heat to a simmer, cover and let cook 45 minutes.
- Discard the bay leaves.
- Stir the parsley into the gumbo and serve at once.
Serve With Rice! ENJOY!
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