Pumpkin Gumbo with Shrimp, Sausage, and Kale
Equipment
- 1 Large pot
- 1 Medium Skillet
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 pound shrimp peeled and deveined
- 1 pound andouille sausage sliced
- 1 onion diced
- 2 clove garlic minced
- 1 cup pumpkin puree
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 3 cup chicken broth
- 2 cup kale chopped
- 1 tablespoon Worcestershire sauce
- salt to taste
- pepper to taste
- 2 cup cooked rice
- 2 tablespoon fresh parsley chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the sliced sausage to the pot and cook until browned, about 5 minutes.
- Remove the sausage and set aside, leaving the drippings in the pot.
- Add the remaining olive oil to the pot and sauté the onion and garlic until translucent.
- Stir in the pumpkin puree, smoked paprika, and cayenne pepper.
- Slowly add the chicken broth, stirring continuously.
- Bring the mixture to a simmer and cook for 10 minutes.
- Add the browned sausage, shrimp, and kale to the pot.
- Stir in the Worcestershire sauce and season with salt and pepper to taste.
- Simmer for an additional 15 minutes, until shrimp are cooked through and kale is tender.
- Remove from heat and let the gumbo rest for 10 minutes.
- Serve the gumbo over cooked rice and garnish with fresh parsley.
Notes
When preparing this dish, ensure the shrimp are thoroughly peeled and deveined for the best texture. Adjust the cayenne pepper to your heat preference, and consider using fresh pumpkin if available for a richer flavor. The gumbo can be made a day ahead as the flavors tend to deepen when left to meld overnight.
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