Cajun Shrimp Gumbo
Time: 1 hour
4 pieces Evangeline Maid Bread, toasted and sliced
4 tablespoons unsalted butter
½ cup all-purpose flour
½ cup diced yellow onion
½ cup green bell pepper
½ cup diced celery
1 tablespoon minced garlic
1 cup sliced okra
¾ cup diced andouille sausage
2 tablespoons creole seasoning
1 tablespoon Worcestershire sauce
4 cups chicken broth
1, 15 oz. can fire-roasted diced tomatoes
1 pound medium shrimp, peeled and deveined
½ cup sliced green onion
4 cups cooked white rice
In a large stock pot, over medium heat, add the butter and flour and cook for 8-10 minutes, stirring often.
Add the onion, bell pepper and celery, and cook for 5 minutes, stirring often.
Add the garlic, okra, sausage and creole seasoning and cook for 3 minutes, stirring often.
Add the Worcestershire sauce, chicken broth and fire roasted tomatoes and stir to combine. Reduce the heat and simmer for 45 minutes.
Add the shrimp and cook an additional 10 minutes.
To plate, add 1 cup of cooked white rice to a bowl and top with 1-2 cups of gumbo. Garnish with green onions, toasted bread and serve hot.