- Andouille Sausage (4 links)
- 1lb of Shrimp, peeled (large)
- 3 cups Chicken broth
- 1 cup of beer (I used Blue Moon White IPA)
- White rice (1 cup)
- Bell Peppers (2, diced)
- Celery (diced)
- Yellow Onion (1, diced)
- Scallions (garnish)
- Canned tomatoes, stewed (2 cans)
- 6 fresh cloves of garlic (diced)
- All-purpose flour (1/2 cup)
- Olive Oil (1/2 cup)
- Old Bay seasoning (2 tbsp)
- Gumbo filé (2 tbsp)
- Cayenne pepper (1 tbsp)
- 3 bay leaves
Roux:
- 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 10-15 minutes, or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! You can’t save burnt roux. 😦
Get Cooking:
- 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, and bay leaves. Continue to cook for an additional 1-2 minutes.
- Add the cajun seasoning, cayenne, chicken broth, beer, and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
- In a separate pot cook your white rice according to directions. The rice should take approximately 20 minutes and finish at the same time as your Gumbo.
- Add the shrimp to the gumbo, stir, and allow to continue to simmer for an additional 5-10 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper to taste. Add the gumbo filé and stir. Remove bay leaves before serving.
