Shrimp Sausage Gumbo with Brussels Sprout
Equipment
- 1 Large pot
- 1 Medium Skillet
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound shrimp peeled and deveined
- 1 pound sausage sliced
- 2 cup Brussels sprouts halved
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large onion diced
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 clove garlic minced
- 4 cup chicken broth
- 1 can diced tomatoes 14.5 ounces
- 2 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- salt and pepper to taste
- cooked rice for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat and gradually stir in the flour to create a roux; cook until golden brown.
- Add the onion, green bell pepper, celery, and garlic to the roux, cooking until the vegetables are tender.
- Stir in the sausage and cook for 5 minutes.
- Pour in the chicken broth and diced tomatoes, stirring well to combine.
- Season with Cajun seasoning, thyme, cayenne pepper, bay leaves, salt, and pepper.
- Bring the mixture to a boil, then reduce to a simmer for 30 minutes.
- Add the shrimp and Brussels sprouts, cooking until the shrimp are pink and cooked through, about 10 minutes.
- Remove from heat and let the gumbo rest for 10 minutes.
- Serve over cooked rice with a ladle.
Notes
When making the roux, stir constantly to avoid burning it, as this forms the base flavor for your gumbo. Adjust the spice level to your preference by modifying the amount of cayenne pepper and Cajun seasoning. Be sure to taste and adjust the seasoning before serving.
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