Gumbo is a true melting pot dish. Originating in Louisiana, it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It's a perfect addition to a Kwanzaa feast that celebrates diversity and growth.
Ingreadient
- 4 tbsp. unsalted butter
- 1/4 c. all-purpose flour
- 1 small yellow onion, chopped
- 1medium green bell pepper, seeds and ribs removed, chopped
- 2 stalks celery, finely sliced
- 12 oz. andouille sausage, sliced into 1/2" rounds
- 2 cloves garlic, finely chopped
- 1 tbsp. Cajun seasoning (without salt)
- Kosher salt
- Freshly ground black pepper
- 4 c. low-sodium chicken broth
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1bay leaf
- 1 lb.medium shrimp, peeled, deveined
- 3 scallions, sliced
- Cooked white rice, for serving
Direction
- In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until roux is dark caramel colored, 12 to 15 minutes.
- Add onions, peppers, and celery and cook, stirring, until softened, about 8 minutes. Stir in sausage, garlic, and Cajun seasoning; season with salt and pepper. Stir in broth, tomatoes, and bay leaf and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened, about 1 hour.
- In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in scallions, reserving some for serving.
- Divide rice among bowls. Spoon gumbo over. Top with reserved scallions.
