INGREDIENTS:
Cajun Seasoning:1 Tbsp JF Spicy Salt
1 tsp Cobanero chili
2 Tbsp paprika
2 Tbsp garlic powder
1 Tbsp onion powder
2 Tbsp oregano
2 tsp fresh cracked black pepper
Shrimp Gumbo:
½ cup peanut oil (sub olive oil)
½ cup + 2 Tbsp AP flour (sub almond flour)
1 green bell pepper, chopped
1 medium white onion, chopped
3 stalks of celery, chopped
4 garlic cloves, minced
1 Tbsp of Cajun seasoning
½ red pepper, diced
1 quart chicken stock
2 tsp Worcestershire sauce
8-12oz smoked andouille sausage, sliced into ¼" thick rounds
2lb shrimp, peeled, deveined and tails removed
PROCESS:
Cajun Seasoning:
In a small bowl, combine all of the seasonings for the Cajun seasoning. Mix well and set to the side.
Shrimp Gumbo:
In a large pot on medium heat, warm the oil and add in the all-purpose flour. Stir this consistently for 20-30 minutes and scrape the bottom of the pot. The roux should be the color of an old penny when finished. Be careful not to burn this.
In a separate pot, pour the chicken stock and add the shrimp tails. Let it simmer on low heat while you finish your roux.
Once the roux is the right color add the ‘holy trinity’; chopped bell pepper, chopped onion, and chopped celery. I added the red pepper here to add some color as well. Sauté this on medium to high heat for five minutes. Add the minced garlic clove and 1 Tbsp of the Cajun seasoning and stir to combine. Discard the shrimp tails from the chicken stock and slowly start adding the stock to the pot. Stir this frequently. Add the Worcestershire sauce and mix well. Add the andouille sausage and stir. Finally, add the shrimp and cook for 5 minutes until they are cooked through. Serve this over white rice and garnish with chopped green onions.
Recipe adapted from: Simply Recipes