Learn ho to make Cajun Seafood Gumbo without Okra for a wonderful family dinner.
Total Time
1hr 35min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
6
Ingredients
•
1/2
cup
Oil
•
1/2
cup
All-Purpose Flour
•
1
Medium
Onion
•
1
Small
Bell Pepper
•
3
stalks
Celery
•
2
cloves
Garlic
•
13
oz
Chicken
•
13
oz
Andouille Chicken Sausages
or Andouille Pork Sausage
•
6
cups
Beef Broth
•
1
cup
Canned Diced Tomatoes
•
2
Bay Leaves
•
2
tsp
Filé Powder
•
1
tsp
Granulated Sugar
•
1/2
tsp
Cajun Seasoning
•
1/2
tsp
Dried Thyme
•
1
Tbsp
Tabasco® Original Red Pepper Sauce
•
1
Tbsp
Worcestershire Sauce
•
1
Tbsp
Tomato Paste
•
1.5
lb
Shrimp
, peeled, deveined
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
In a large pot with Oil (1/2 cup), add the All-Purpose Flour (1/2 cup). Stir and cook on medium-high heat for 10-15 minutes until the roux has turned to a chestnut brown.
2.
Next add in the diced Onion (1), diced Bell Pepper (1) and sliced Celery (3 stalks). Mix and then add in the sliced Andouille Chicken Sausages (13 oz), and sliced Chicken (13 oz). Mix and cook for a further 15 minutes.
3.
Pour in the Beef Broth (6 cups), and Garlic (2 cloves) and give everything a stir. Add the Canned Diced Tomatoes (1 cup), Bay Leaves (2), Filé Powder (2 tsp), Granulated Sugar (1 tsp), Cajun Seasoning (1/2 tsp), and Dried Thyme (1/2 tsp) and mix. Mix together and bring it to a slight boil.
4.
While its coming up to a boil add the Worcestershire Sauce (1 Tbsp) and Tabasco® Original Red Pepper Sauce (1 Tbsp) and stir together.
5.
Add Tomato Paste (1 Tbsp) and mix. Place the lid on the pot and continue to cook for 45 minutes over medium heat. Stir every 10 minutes.
6.
Raise the heat to medium-high and add the Shrimp (1.5 lb) and give it a stir. Season with Salt (to taste) and Ground Black Pepper (to taste). Lower back down to medium heat. Continue to cook for 15 minutes with lid on.
7.
Serve warm with rice in large bowls.
Nutrition Per Serving
CALORIES
563
FAT
32.7 g
PROTEIN
49.9 g
CARBS
17.5 g
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