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 leaf

  Dried

  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. Cook the rice according to package directions; keep warm.
2. In a large heavy skillet or Dutch oven over medium-low heat, melt the butter. Whisk in the flour and cook, stirring constantly, until the roux turns a deep caramel brown, about 10 minutes.
3. Add the onion, bell pepper, and celery; cook, stirring, until softened, about 5 minutes. Stir in the garlic and andouille; cook until fragrant, 1 to 2 minutes. Season with Cajun seasoning, a pinch of salt, and black pepper.
4. Stir in the bay leaf, diced tomatoes, and chicken broth. Bring to a gentle boil, then reduce to low and simmer, uncovered, stirring occasionally, until thickened and flavorful, about 45 to 60 minutes.
5. Add the shrimp during the last 10 minutes of simmering and cook just until pink and opaque. Remove the bay leaf, stir in most of the scallions, and taste; adjust salt and pepper as needed.
6. Ladle the gumbo over bowls of warm rice and garnish with the remaining scallions.