Gumbo with Shrimp & Sausage

4 servings

Ingredients

• 4 TB butter

• 1/4 c all-purpose flour

• 1 small yellow onion, chopped

• 1 medium bell pepper, chopped

• 2 stalks celery, finely sliced

• 12 oz andouille sausage, sliced into 1/2-inch rounds

• 2 cloves garlic, finely chopped

• 1 TB Cajun seasoning (without salt)

• Kosher salt

• Freshly ground black pepper

• 4 c chicken broth

• 1 (15 oz) can fire-roasted diced tomatoes

• 1 bay leaf

• 1 lb medium shrimp, peeled, deveined

• 3 scallions, sliced

• Cooked white rice for serving

Directions

1. In a large, deep skillet over ML heat, melt butter, then add flour. Cook, stirring constantly, until roux is dark caramel colored, 12-15 minutes.

2. Add onion, peppers, and celery and cook, stirring, until softened, about 8 minutes. Stir in sausage, garlic, and Cajun seasoning; season with salt and pepper. Stir in broth, tomatoes, and bay leaf and bring to a boil. Reduce heat to low and simmer, stirring occasionally until thickened -- about 1 hour.

3. In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in scallions, reserving some for serving.

4. Divide rice among bowls. Spoon gumbo over. Top with reserved scallions.