Shrimp and Chicken Sausage Gumbo

My Gumbo recipe can be made with or without tomatoes and although I made it in this video without tomatoes, I prefer it with tomatoes. It can also be made spicy or mild. Again, in this video, I toned down the spice for a friend, but I typically LOVE the hot spice on my palette. I've also made this recipe with a little bit of a healthier twist! This recipe is all about the roux and the love.

INGREDIENTS

4 Chicken sausage links

Shrimp

1 small onion

1 C celery ~ diced

1 sm green pepper

1 sm yellow pepper

8 oz baby bella mushrooms ~ chopped

10 oz frozen okra

1 -15 oz can diced tomatoes

1-2 jalapenos ~ finely diced

3 cloves garlic ~ minced

32 oz Chicken stock

¼ C butter

½ C almond flour

3 tbs olive oil

1 tbs Cajun seasoning

2 tsp paprika

2 tsp cumin

1 tsp chili powder

S/P to taste

DIRECTIONS

Heat pan on medium heat.

Add butter until melted

Add flour and stir continuously for about 20 minutes until it turns a dark Carmel color.

Add olive oil, then add onion, celery, and peppers and cook for 5-7 minutes.

Add garlic, jalapenos, Cajun seasoning, paprika, cumin, chili powder, then add the mushrooms.

Stir for a couple of minutes and add chicken stock and diced tomatoes with the juice. (I forgot the tomatoes in the video, but it tastes better with the tomatoes☺

Add frozen okra and chicken sausage (which was fully cooked) and let simmer for a few minutes until everything is cooked and flavors melded.

Just before serving, while on low simmer, add the shrimp until turns pink. Serve over white or brown rice. ENJOY!!