Ingredients
Gumbo:
- ½ cup White rice rinsed
- 1/4 cup Vegetable oil
- 1/4 cup All-purpose flour
- 1 cup Onion diced
- 1/2 cup Green bell pepper diced
- 2 stalks Celery diced
- 3 cloves Garlic minced
- 7 oz Canned diced tomato
- 3 cups Chicken broth
- 1 Bay leaf
- 1 tsp Dried thyme
- 1/2 tsp Dried oregano
- 1/2 tsp Paprika
- 1/4 tsp Cayenne pepper adjust to taste
- Salt
- Black pepper
- 1/2 pound Andouille sausage sliced
- 1/2 pound Shrimp peeled and deveined
- 1 TBSP Worcestershire sauce
- 2 Scallions sliced (for garnish)
Coconut Water
- 24 oz Coconut water cold
Instructions
- Cook the rice: Prepare rice according to the package’s instructions, and fluff with a fork. Cover pot with a lid to keep warm.
- Prepare the gumbo: Heat the vegetable oil in a large pot or Dutch oven over medium heat
- Add the flour to the pot and stir continuously to make a roux. Cook the roux, stirring frequently, until it turns a dark brown color. Be careful not to burn it. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
- Add the sausage to the pot and cook for an additional 15 minutes.
- Add the shrimp and Worcestershire sauce. Cook for another 5-7 minutes until the shrimp is cooked through. Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
- Enjoy with coconut water.
Nutrition
Calories: 757kcal | Carbohydrates: 82g | Protein: 33g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 2750mg | Potassium: 1925mg | Fiber: 9g | Sugar: 19g | Vitamin A: 858IU | Vitamin C: 30mg | Calcium: 232mg | Iron: 7mg
Gumbo
Ingredients
Gumbo:
- ½ cup White rice rinsed
- 1/4 cup Vegetable oil
- 1/4 cup All-purpose flour
- 1 cup Onion diced
- 1/2 cup Green bell pepper diced
- 2 stalks Celery diced
- 3 cloves Garlic minced
- 7 oz Canned diced tomato
- 3 cups Chicken broth
- 1 Bay leaf
- 1 tsp Dried thyme
- 1/2 tsp Dried oregano
- 1/2 tsp Paprika
- 1/4 tsp Cayenne pepper adjust to taste
- Salt
- Black pepper
- 1/2 pound Andouille sausage sliced
- 1/2 pound Shrimp peeled and deveined
- 1 TBSP Worcestershire sauce
- 2 Scallions sliced (for garnish)
Coconut Water
- 24 oz Coconut water cold
Instructions
- Cook the rice: Prepare rice according to the package’s instructions, and fluff with a fork. Cover pot with a lid to keep warm.
- Prepare the gumbo: Heat the vegetable oil in a large pot or Dutch oven over medium heat
- Add the flour to the pot and stir continuously to make a roux. Cook the roux, stirring frequently, until it turns a dark brown color. Be careful not to burn it. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
- Add the sausage to the pot and cook for an additional 15 minutes.
- Add the shrimp and Worcestershire sauce. Cook for another 5-7 minutes until the shrimp is cooked through. Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
- Enjoy with coconut water.
Nutrition
Calories: 757kcalCarbohydrates: 82gProtein: 33gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 105mgSodium: 2750mgPotassium: 1925mgFiber: 9gSugar: 19gVitamin A: 858IUVitamin C: 30mgCalcium: 232mgIron: 7mg
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