Nate- New Orleans Gumbo with Shrimp and Sausage

**Includes Nate's Alterations. Description from Original Author: "My take on a hearty New Orleans Gumbo with shrimp and sausage! I'm making the roux from scratch so it's extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier."

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

ROUX:

Step 2

Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there’s just no saving burnt roux!)

Step 3

Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.

Step 4

Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.

Step 5

IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.

Step 6

Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.

Step 7

TO SERVE:

Step 8

Serve warm with white rice or quinoa with sliced scallions on top.

Step 9

NOTES:

Step 10

You don’t have to use all the colors for the bell peppers. I just really enjoy the taste that they bring to the party! You can use 1 green and 1 red bell pepper and still achieve a similar flavor.

Step 11

Tofurky is a sausage that’s completely meatless. You can use the Andouille variety, which is a little difficult to find or the Kielbasa which most grocery stores carry.

Step 12

1 (14.5 ounce can) diced tomatoes can be used in place of the stewed tomatoes as they can be hard to find sometimes.

Step 13

Gumbo filé – available in the ethnic food aisle near where they keep the cajun seasonings. It’s basically ground leaves from the sassafras tree.

Step 14

Also, please keep in mind that this recipe has not been tested with any other ingredients than what is written. For best results, I suggest following the recipe as is (with the exception of spices to taste).

Step 15

NOTES: Other good recipes include http://allrecipes.com/recipe/216888/good-new-orleans-creole-gumbo/

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