Easy Shrimp & Sausage Gumbo

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Butter

  Unsalted

  4 tbsp or 57g

• Wheat flour

  White, all-purpose, enriched, bleached

  4 tbsp or 31g

• Onions

  Raw

  1 small or 70g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Celery

  Raw

  2 stalk, medium or 80g

• Smoked link sausage

  Pork and beef

  12 oz or 340g

• Garlic

  Raw

  2 cloves, minced or 6g

• Seasoning, Cajun

  McCormick

  3 tsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Prepare the rice according to package instructions.
2. In a large, deep skillet, melt the butter over medium-low heat. Add the flour and stir constantly until it reaches a dark caramel color, about 10 minutes.
3. Add the chopped onions and bell peppers, stirring until softened, about 5 minutes. Stir in garlic and andouille sausage, then season with Cajun seasoning, salt, and pepper.
4. Stir in the bay leaf, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
5. In the last 10 minutes of cooking, add the shrimp. Once the shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
6. Serve the gumbo spooned over the prepared white rice.