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!!
NUTRITIONAL INFORMATION
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