Shrimp & Turkey Sausage Gumbo
- Number of Servings: 4
Ingredients
.5 cup Flour - Gold medal all purpose flour .5 cup Canola Oil .8 package (10 oz) yields Okra, frozen, cooked .5 cup, chopped Onions, raw .5 cup, chopped Green Peppers (bell peppers) .5 cup, diced Celery, raw 6 cup (8 fl oz) Chicken Broth 2 serving Bay Leaf - whole leaf (by BRAGA76) 8 oz Shrimp, raw 4 oz Hillshire Farm Turkey Kilbasa .5 tsp Kosher Salt (by 65PLUS1) .5 tsp Pepper, red or cayenne .5 tsp Pepper, black .5 tsp Cajun Seasoning (by KARENWP08) .75 cup Brown Rice, long grain
Pre-heat oven to 350. In 4-quart heavy stock pot combine oil and flour and whisk . Put pot in the oven and bake for 90 minutes, whisking every 30. Remove from oven and set on stove top. - Roux made.
Combine rice and 2 cups of chicken broth in a sauce pan with lid. Add .25 tsp of black pepper and the cajun seasoning. Bring to a boil, reduce to a simmer and simmer with the lid on for 45-50 minutes until all the liquid is absorbed.
Meanwhile, set the burner under the roux to medium low and stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock.
Raise heat to medium and bring to simmer, then reduce heat to medium low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and .25 black pepper. Stir in cooked rice and serve.
Serving Size: makes 4 bowls of gumbo
Number of Servings: 4
Recipe submitted by SparkPeople user LAFOLLE77.
Combine rice and 2 cups of chicken broth in a sauce pan with lid. Add .25 tsp of black pepper and the cajun seasoning. Bring to a boil, reduce to a simmer and simmer with the lid on for 45-50 minutes until all the liquid is absorbed.
Meanwhile, set the burner under the roux to medium low and stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock.
Raise heat to medium and bring to simmer, then reduce heat to medium low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and .25 black pepper. Stir in cooked rice and serve.
Serving Size: makes 4 bowls of gumbo
Number of Servings: 4
Recipe submitted by SparkPeople user LAFOLLE77.
Nutritional Info Amount Per Serving
- Calories: 481.6
- Total Fat: 32.1 g
- Cholesterol: 111.1 mg
- Sodium: 2,050.3 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 3.5 g
- Protein: 21.6 g
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