Sausage & Shrimp Gumbo

October 19, 2010

Sausage and Shrimp Gumbo
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    A trademark dish in New Orleans since the 18th century, gumbo has layer after layer of sweet and spicy flavor. Cayenne pepper adds heat, bay leaves lend an herbal, earthy taste and bell pepper sweetens the stew. Served on its own or atop steaming white rice, it’s a yummy, family-friendly dinner any night of the week!

Sausage & Shrimp Gumbo 
Serves 5
Prep time: 30 minutes
Cook time: 30 minutes

INGREDIENTS 
1/3 cup canola oil
1/3 cup all-purpose flour
1 medium onion, chopped
1 yellow bell pepper, chopped
6 cloves garlic, chopped
Cayenne pepper, to taste
2 tablespoons tomato paste
2 cups fresh okra*, chopped
1 cup Swiss chard, chopped
3 pounds uncooked spicy pork sausage, cut into 1” cubes
2 bay leaves
3 cups water
1 teaspoon sea salt
1 pound uncooked shrimp, peeled and de-veined
Steamed white rice, optional
Chopped fresh Italian parsley, to garnish
Sliced green onion, to garnish

*Tip: If your local grocery store doesn’t have fresh okra, frozen works just as well. Buy a 16 ounce bag, then thaw and chop before using.

INSTRUCTIONS
  1. In a large Dutch oven or stock pot, heat oil over medium heat. Add flour and cook, whisking constantly, until pale golden, about 5-7 minutes.
  2. With a wooden spoon, stir in onion, bell pepper and garlic. Sauté until veggies are soft, about 10 minutes.
  3. Add cayenne pepper and tomato paste, then mix well to combine. Gently fold in okra, Swiss chard, sausage and bay leaves. Sauté for 3 minutes, then add water and salt, stirring well. Bring to a boil, then reduce heat to medium low. Cover and let simmer for 25 minutes.
  4. Add shrimp, then simmer uncovered for 5 minutes, until shrimp is light pink and opaque. Serve over steamed white rice and garnish with sliced green onions and chopped fresh Italian parsley, if desired.

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