GUMBO TIME! When I received my order from Teton Water’s Ranch I began recipe testing right away–when you get a big order of delicious grass-fed beef in, what else is there to do?!
Today’s gumbo recipe is based around their delicious hardwood smoked sausage, yum!
Gumbo is a creole dish that has become popular in the US thanks to Louisiana! It has a handful of key ingredients ljke a good stock, seafood of choice, vegetables and of course sausage. This meal can be served over white rice as comfort food, or cauliflower rice for a lighter version as seen here. No matter what you serve it over, the flavors of this dish are bold and delicious!
Enjoy, and eat your Hartt out!
- 1 pound shrimp, raw and peeled
- 12 ounce andouille sausage, cut into ½” thick pieces
- 1 bell pepper, chopped
- 1 white onion, chopped
- 2 teaspoon minced garlic
- 2 tablespoon butter
- 2 tablespoon olive oil
- ¼ cup flour
- 3 cups chicken or beef stock
- 1 can fire roasted tomatoes
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon old bay seasoning
- ½ teaspoon salt
- ½ teaspoon sugar
- Pinch of cayenne
- In a large deep skillet, slowly melt butter over medium heat. Once melted add oil and allow to heat up for about a minute or two so not to burn the butter. Sprinkle in flour and stir continuously until roux becomes a reddish color, about 10 minutes.
- Stir in bell peppers, onions, and minced garlic. Once those are aromatic add tomatoes, sausage, stock, and seasonings. Cover and simmer over medium heat for 1 hour.
- Mix in your shrimp in the last 10 minutes of simmering.
- Serve over cooked white rice and top with diced green onions. Enjoy!