Shrimp and Chicken Sausage Gumbo
- Number of Servings: 6
Ingredients
3 Andouille Chicken Sausage8 oz raw shrimp, peeled and deveined1 celery bunch, diced6 cloves garlic2 green bell peppers, diced1 red bell pepper, diced1 large yellow onion, diced4 cups low sodium chicken broth1/2 cup flou1 tsp creole seasoning1 tsp salt1/2 cup canola oil1-2 cups cooked white rice
Make the roux- heat the flour and oil in a heavy bottom pan and cook until the roux is dark chocolate brown- about 30-40 minutes. Stir occasionally
While the roux is cooking, small dice all the veggies. Heat a drizzle of olive oil in a large dutch oven and saute first the onion and celery, once mostly softened, add the bell peppers. Season with the creole seasoning and salt and pepper to taste. Add the chicken stock and bring to a boil. Add the dark roux. Add the sliced andouille sausage and shrimp and coo until the gumbo broth has thickened.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RYOLDI1.
While the roux is cooking, small dice all the veggies. Heat a drizzle of olive oil in a large dutch oven and saute first the onion and celery, once mostly softened, add the bell peppers. Season with the creole seasoning and salt and pepper to taste. Add the chicken stock and bring to a boil. Add the dark roux. Add the sliced andouille sausage and shrimp and coo until the gumbo broth has thickened.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RYOLDI1.
Nutritional Info Amount Per Serving
- Calories: 380.2
- Total Fat: 21.4 g
- Cholesterol: 77.4 mg
- Sodium: 1,298.6 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.4 g
- Protein: 19.1 g
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